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    Sunday Table
    Sunday TableVerified

    February 11, 2026

    These air fryer beef kofta kabobs are easy to make, and the air fryer will give them a nice grill-like char. Make a quick tzatziki sauce to serve alongside.

    Air Fryer Beef Kofta Kebabs
    Air Fryer Beef Kofta Kebabs cover
    From the Cook
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    Air Fryer Beef Kofta Kebabs

    Ingredients

    0 allergens identified

    Instructions

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    Instructions

    1
    |
    Gather the ingredients.
    2
    |
    Place ground beef, onion, parsley, 2 cloves minced garlic, cumin, coriander, salt, black pepper, and cinnamon in a large bowl. Mix until evenly combined.
    3
    |
    Divide mixture into 8 portions and form into oval-shaped patties around the skewers, making sure the point of the skewer is covered. Place kabobs on a plate and place in the refrigerator.
    4
    |
    Preheat an air fryer to 370 degrees F (188 degrees C). Meanwhile, stir yogurt, cucumber, 1 clove minced garlic, dill, and Kosher salt together in a small bowl. Refrigerate until ready to use.
    5
    |
    Place 4 kabobs in the basket of the air fryer. Cook for 10 minutes. Transfer kabobs to a plate. Repeat with remaining kabobs. Serve with tzatziki sauce.

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    Tips & Tricks (5)

    • Cucumber Moisture Magic šŸ’¦
      When preparing the grated cucumber for tzatziki, squeeze out every bit of moisture with a clean kitchen towel or cheesecloth to prevent a watery sauce.
    • Meat Mixing Technique 🄩
      When combining ground beef with spices, use a gentle folding motion with your hands instead of aggressive mixing to keep the meat tender and prevent compacting.
    • Skewer Spacing Trick šŸ¢
      Leave a small gap between the kofta pieces on the skewer to ensure even air circulation and consistent cooking in the air fryer.
    • Chill Before Air Frying 🧊
      Refrigerate the formed kofta kebabs for 30 minutes before air frying to help them hold their shape and develop a better exterior crust.
    • Aromatics Amplification 🌿
      Toast the ground spices like cumin and coriander in a dry pan for 30-60 seconds before mixing into the meat to unlock their full aromatic potential.

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    About the Cook

    Sunday Table

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