Beef Kofta in an Air Fryer – recipepkjobpoint

Ingredients

For the Kofta:

For Serving (Optional, but Recommended):

Prepare the Onion: Grate the onion using the large holes of a box grater. Place the grated onion in a clean kitchen towel or a few layers of paper towels and squeeze firmly to remove as much excess liquid as possible. This step is crucial—it prevents the kofta from becoming soggy and falling apart. Discard the liquid.
Combine Ingredients: In a large mixing bowl, combine the drained grated onion, ground beef, minced garlic, chopped parsley, cilantro (if using), and all the spices (cumin, coriander, smoked paprika, allspice, cayenne, salt, and pepper).
Mix Gently: Use your hands to mix everything together until just combined. Be careful not to overwork the meat, as this can result in tough kofta. You want the ingredients evenly distributed, but the mixture should still feel light.

Soak Skewers (if using): If you plan to use wooden skewers, soak them in water for 10 minutes to prevent burning. (Metal skewers do not require soaking).
Shape the Meat: Divide the meat mixture into 12-14 equal portions. Gently roll each portion into a ball, then shape it into a 4-5 inch log or sausage shape. For a classic kofta look, you can mold the meat around the tip of a flat skewer, pressing it to adhere.
Chill (Optional but Recommended): Place the formed kofta on a plate or baking sheet. Refrigerate, uncovered, for 15-20 minutes. This helps them firm up, ensuring they hold their shape perfectly during the air frying process.

Preheat Air Fryer: Preheat your air fryer to 400°F (200°C) for 3-5 minutes. Preheating ensures immediate searing.
Arrange in Basket: Lightly spray the air fryer basket with olive oil or cooking spray. Arrange the kofta in a single layer, leaving a little space between each one to allow for proper air circulation. Work in batches if necessary; do not overcrowd.
Cook: Air fry for 10-12 minutes, flipping the kofta gently with tongs halfway through (at the 5-6 minute mark).
- Intensity of Cooking: The high heat will create a beautiful, browned crust. You’ll know they are done when the internal temperature reaches 160°F (71°C) on an instant-read meat thermometer, and the juices run clear.

Rest: Once cooked, carefully transfer the kofta to a serving platter. Let them rest for 5 minutes. This is a vital step; it allows the juices to redistribute throughout the meat, ensuring every bite is succulent and flavorful.
Serve: Serve immediately with warm pita, tzatziki sauce, fresh veggies, and a squeeze of lemon juice.

Make it Ahead: You can prepare and shape the kofta up to 24 hours in advance. Keep them covered in the refrigerator. When ready to cook, add 1-2 minutes to the air frying time to account for the cold start.
Dietary Swaps: This recipe is naturally gluten-free (check your spices!). For a dairy-free meal, serve with a dairy-free yogurt sauce or tahini.
No Skewers? No Problem: You can easily cook these as kofta “fingers” without skewers. Simply shape them into logs and place them directly in the air fryer basket. They will cook just as perfectly.
Storing Leftovers: Store any leftover kofta in an airtight container in the refrigerator for up to 3 days. They are delicious cold or reheated.
Reheating: To reheat, place them back in the air fryer at 350°F (175°C) for 3-4 minutes to restore their crisp exterior without drying them out.

*Nutrition information is an estimate per serving (approximately 3-4 kofta) and does not include serving accompaniments like pita or sauce.*