Kebabs
Ingredients
- 500g minced meat (mutton or chicken) — or use mashed dal + potato for veg version
- 1 onion, very finely chopped
- 2 tsp ginger-garlic paste
- 1 tsp red chilli powder
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp garam masala
- ½ tsp black pepper
- 2 tbsp fresh coriander, chopped
- 1 tbsp mint leaves, chopped
- 1 egg (as binder)
- Salt to taste
- Oil spray
- Skewers (metal or soaked wooden)
Steps
- 1
Make the kebab mixture
Combine minced meat with all spices, onion, ginger-garlic paste, fresh herbs, and egg. Mix well with your hands until the mixture comes together and is slightly sticky. Refrigerate for 30 minutes — this helps it bind.
- 2
Shape on skewers
Divide the mixture into portions. Wet your hands and mould each portion firmly around a skewer, shaping into a cylinder about 10 cm long and 3 cm wide. Press firmly so it does not fall off during cooking.
- 3
Preheat air fryer
Preheat air fryer to 200 °C for 5 minutes.
- 4
Air fry
Lightly spray the kebabs with oil. Place in the air fryer basket, ensuring they are not touching. Cook at 200 °C for 12–15 minutes, turning once halfway through, until browned on the outside.
- 5
Rest and serve
Let the kebabs rest for 2 minutes before serving. Serve with sliced onion, mint chutney, and naan or roomali roti.
Tips for Best Results
💡 Chill the mixture before shaping
A cold mixture is firmer and easier to mould onto skewers. It also holds together better during cooking.
💡 Do not skip the egg
The egg acts as a binder. Without it, kebabs made from lean minced meat may fall apart.
💡 Metal skewers work better
Metal skewers conduct heat from inside the kebab, helping it cook through faster. If using wooden skewers, soak in water for 30 minutes first.
About this recipe ↓About this recipe ↑
Kebabs Without a Tandoor or Gas
Kebabs — particularly seekh and shami varieties — are traditionally cooked over charcoal or in a tandoor. The next best option for most home cooks was a gas grill. Now, with gas shortages affecting millions of households, the air fryer steps in.
The intense, dry heat of an air fryer produces a beautifully browned crust on kebabs while keeping the inside moist and tender. You will not get the same charcoal smokiness, but you will get excellent caramelisation and a satisfying texture.
More details ↓More details ↑
Gas-Free Grilling Is Possible
The air fryer makes gas-free grilling accessible to every household. Browse the rest of our no-gas cooking guides for more air fryer recipes.
