Ingredients
Method
- Combine the ground beef, squeezed grated onion, chopped parsley, minced garlic, ground cumin, ground coriander, paprika, red pepper flakes, salt, black pepper, egg, and breadcrumbs in a large mixing bowl.
- Mix the ingredients by hand until just combined, avoiding overmixing to ensure the kofta remains tender.
- Shape 2 to 3 tablespoons of the mixture into torpedo-like kebabs approximately 3 to 4 inches long and 1 inch thick, or form into small patties or meatballs.
- Preheat the air fryer to 375°F (190°C) for 5 minutes.
- Lightly brush the kofta with olive oil and arrange them in a single layer in the air fryer basket without touching, working in batches if necessary.
- Air fry for 10 to 14 minutes, flipping the pieces halfway through the cooking time.
- Confirm the kofta are browned and have reached an internal temperature of 160°F (71°C) using a meat thermometer.
- Transfer the cooked kofta to a serving platter and serve immediately while hot.
Nutrition
Notes
Onion Prep: I always make sure to squeeze every bit of juice out of my grated onions because too much moisture is the main reason these might lose their shape while cooking.
Flavor Boost: While