You’ll Need
600g lamb mince (20% fat)
1 small onion, finely grated
3 cloves garlic, crushed
1 tbsp chopped fresh parsley
1 tbsp chopped fresh mint
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp chilli flakes
1 tsp sea salt
½ tsp cracked black pepper
1 tbsp olive oil
Metal or soaked wooden skewers
For The Firepit BBQ Glaze
3 tbsp smoky BBQ sauce
1 tbsp honey
1 tsp Worcestershire sauce
1 tsp Dijon mustard
1 tsp lemon juice
Optional But Dangerous
Warm flatbreads
Mint yoghurt
Pickled red onions
Grilled peppers
Method
Preheat your air fryer to 200°C.
In a large bowl combine the lamb mince, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika,
chilli flakes, sea salt, black pepper, and olive oil.
Mix thoroughly until the mixture becomes sticky and holds together well.
Divide into eight equal portions.
Shape each portion firmly around a skewer, pressing the meat evenly from end to end.
Place the kofta skewers into the air fryer basket in a single layer.
Cook for 10–12 minutes, turning halfway through, until browned and cooked through.
Meanwhile, whisk together the BBQ sauce, honey, Worcestershire sauce, Dijon mustard, and lemon juice.
Brush the koftas generously with the glaze.
Return them to the air fryer for a final 2–3 minutes until the glaze becomes sticky and lightly caramelised.
Serve immediately with warm flatbreads, mint yoghurt, pickled onions, or grilled peppers if using.