You’ll Need
For the Koftas
500g lamb mince
1 small red onion, very finely grated
2 cloves garlic, finely grated, 1 tbsp fresh parsley, finely chopped
1 tbsp fresh mint, finely chopped, 1 tsp ground cumin, 1 tsp ground coriander
1 tsp smoked paprika, ½ tsp ground cinnamon, ½ tsp chilli flakes, 1 tsp sea salt
½ tsp freshly cracked black pepper
1 tbsp olive oil
For the Garlic Yoghurt
150g Greek yoghurt
1 clove garlic, finely grated
1 tsp lemon juice
Pinch of sea salt
To Serve
2 warm flatbreads
Mixed salad leaves
Cucumber ribbons
Cherry tomatoes, halved
Pickled red onions
Optional but Dangerous
Crumbled feta
Chilli oil
Toasted pine nuts
Harissa drizzle
Method
Preheat your air fryer to 195°C.
In a large bowl, combine the lamb mince, grated onion, garlic, parsley, mint, cumin, coriander, smoked paprika, cinnamon, chilli flakes, sea salt and black pepper.
Mix thoroughly until the mixture becomes slightly sticky.
Divide into 8 equal portions and shape each around a metal or soaked wooden skewer.
If you don't have skewers, shape into sausage-like koftas.
Lightly brush each kofta with the olive oil.
Arrange them in the air fryer basket with space between each one.
Air fry at 195°C for 10–12 minutes, turning halfway through, until browned on the outside and fully cooked.
While the koftas cook, mix together the Greek yoghurt, garlic, lemon juice and a pinch of sea salt.
Warm the flatbreads in the air fryer for 1–2 minutes.
Arrange the warm flatbreads onto a large serving board, add the salad, cucumber, tomatoes and pickled onions, then top with the hot lamb koftas.
Spoon over the garlic yoghurt and finish with feta, chilli oil or toasted pine nuts if using.