Air Fryer Beef Taco Kebabs

Layered beef tacos, air-fried to crispy perfection and served with a cooling yoghurt and tomato salad.

20 minutes prep

15 minutes cook

Serves 4

Nell Carter

Ingredients

Tortilla kebabs

8soft flour tortillas

500gbeef mince

3 tbsptaco seasoning (see below)

2 tbsptomato purée

2garlic cloves, minced

1 tbspolive oil

salt

Taco seasoning

1 tspsmoked paprika

1 tspground cumin

1 tspground coriander

½ tsp chilli powder

½ tsp dried oregano

½ tsp garlic powder

½ tsp onion powder

black pepper

salt

To serve:

5 tbspGreek yoghurt

4medium ripe tomatoes, diced

1/2red onion, finely diced

1green chilli, deseeded and finely chopped

1/2lime, juiced

small handfulfresh parsley, chopped

1 tbspolive oil

salt

This recipe is a triumphant mash-up of a beef taco and a kebab: floury tortillas layered with spiced beef, air-fried til crisp and golden and enjoyed with a a vibrant tomato salad and cooling greek yoghurt. One for those hot summer evenings when you can't quite be bothered for fire up the barbie.

Method

Lay your tortillas neatly on top of each other and trim the sides so that you have 8 square tortillas.

Mix beef mince with olive oil, minced garlic, taco seasoning, and tomato purée until well combined - it helps to use your hands here!

Lay one tortilla on a board and spread a thin layer of the raw beef mixture evenly over it. Top with another tortilla and repeat the process, finishing with a plain tortilla on top. Press the stack down gently and chill in the fridge to help it firm up.

Once chilled, cut into cubes or rectangles and skewer each piece to hold it together. Lightly brush with oil or melted butter, then air fry at 190°C for around 10–12 minutes, flipping halfway, until crisp and the beef is cooked through.

While cooking, prepare a quick salad by tossing tomato, red onion, chilli and parsley with olive oil, lime juice and salt (to taste).

Serve taco kebabs on a bed of Greek yoghurt and tomato salad.