Air fryer kabobs are juicy and tender on the inside, but with a crisp outside. Kabobs in the air fryer are so good! So simple to make, these are loved by kids and adults alike.
What are air fryer kofta kabobs:
Kafta is a delicious Middle Eastern meatball, that’s beautifully flavored with spices and fresh parsley. So easy to make, you basically combine all the ingredients in a bowl then shape them into either oblong style patties, or meatballs.
To make these even better, you can cook them in an air fryer. Air fryer kabobs cook through beautifully, crispy on the outside and soft and tender in the center. Delicious!
Why you should make air fryer kofta:
It’s cooks through with no fuss and in a really delicious way- crisp outside and juicy inside.
Kofta kabobs are a really simple throw together recipe that you can make on a busy weekday.
Kids and adults both love these and you can serve them different ways. For kids I usually just put some ketchup on the side, and I like making little kofta wraps with hummus for me.
The kofta meatballs are so versatile and can be used in a lot of applications- try making soup with them, pasta, sandwiches and more.
The finished meatballs freeze very well and are a great thing to have waiting for you!
Ingredients you need:
The meat: My preference is a 50/50 mix of beef and lamb, but you can use all of one type of meat if preferred.
The herbs: Fresh chopped parsley imparts a lot of flavor in this, and is crucial to kafta’s flavor. Finely chop the parsley after washing so it mixes in well.
The spices: salt, pepper, seven spices (or all spice or mixed spices), cinnamon, cumin, a pinch of red chili flakes.
Onion and garlic: The key is pureeing or grating the onion so you don’t get big chunks of onion that will make it hard to form meatballs. I made this mistake once, and it was a messy process with lots of diced onions falling out. You can use the rough side of a cheese grater, or just process in a food processor.
How to make air fryer kafta:
It’s the easiest process ever! Once you have your parsley chopped and your onion grated, there’s nothing to it.
- Start by prepping your parsley by chopping it, and grating your onions. That’s literally the hardest part!
- Mix together all the ingredients. You can do this in a food processor, or you can use your gloved hands and give them a good mix.
- Form the kafta into oblong patties or meatballs.
If using the food processor, then you can start the whole process in a food processor by adding the parsley and onions and pulsing them in the processor to chop.
Form the meat mixture into kebab shapes (little oblong cylinders).
Using an air fryer to cook meatballs:
It’s really simple to do. You just turn it on a few minutes before air frying, so I’d do that before starting to mix everything together.
Preheat air fryer to 390F (200C) for a few minutes then it’s ready to cook with.
Just lightly spray the air fryer basket with some cooking spray, you can omit this step but it can help keep the meatballs from sticking.
Tips and tricks for air fryer kofta success:
Cooking time will vary depending on the size of the kabobs, so keep checking around the 8 minute mark. Shake the basket halfway through to make sure they cook evenly.
Air fry in batches, don’t overcrowd so that they crisp up to perfection!
How to serve kofta kabobs:
I like having these in bowls with hummus and vegetables, and serving pita bread on the side so you can assemble your own kofta sandwiches. So yum!
My kids like having these with fries and ketchup on the side. It’s one of their favorite meals.
You can also use form the kofta into meatballs and use it in a variety of meals, like spaghetti with meatballs, dawood basha (a meatball potato stew), or layer it with sliced potatoes, tomatoes, and onions in kafta bilsanieh. This would also be absolutely perfect with Ali nazik, an eggplant puree topped with meat pieces.
Storing leftover kofta pieces:
Cooked kafta can be stored in an airtight container in the fridge for 3-4 days.
They can also be frozen for 2-3 months. Air fryer frozen meatballs are a breeze to make. You don’t need to thaw them
If you liked this recipe, you might like:
Air Fryer Kofta Kabobs
- 1/2 lb ground beef 250 g
- 1/2 lb ground lamb 250 g * see notes
- 1/2 onion, grated or pulsed in a food processor
- 2 garlic cloves, minced
- small handful of parsley, finely chopped
- 1 teaspoon salt
- 1.5 teaspoon seven spice or all spice powder
- 1/2 teaspoon cinnamon powder
- 1/4 teaspoon cumin powder
- 1/4 teaspoon black pepper
- pinch red chili flakes
- Preheat air fryer to 390 F (200C).
- Add all the ingredients in a large bowl, and mix well until combined. You can use gloved hands or a spoon to mix. I prefer using hands!
- Form the meat mixture into oblong kebab shapes or meatballs. Spray the basket of the air fryer with a little olive oil spray.
- Add about 1/2 the kafta meatballs or patties to the air fryer basket. Air fry for 10 minutes or until crispy and golden brown, and cooked through if you cut into one, it'll depend on the size of the meatballs or patties.
- Repeat the second batch of meatballs. Once all the kabobs
- You can also use all beef or all lamb. I usually do a mix of both or all beef.
- Storing leftovers: Leftovers will last tightly covered in the fridge for 3-4 days and can be frozen for 2 months.