Air Fryer Lamb Beyti Kebab

You're favourite takeaway made within minutes, all thanks to our trusted friend... the air fryer! Our Lamb Beyti Skewers, the best thing to come out your air fryer since you bought it!

Done in 20 minutes

Serves 3

Ori Goldberg

Lamb Beyti 2.png

Ingredients

    Beyti kebab:
  • 500g lamb mince
  • 2 tbsptomato paste
  • 4 garlic cloves, minced
  • 2 tspsweet paprika
  • 2fresh chilli, finely diced
  • handful of parsley, roughly chopped
  • salt and pepper, to taste
  • medium size tortillas (or lavash)
    • To serve:
  • 4 tbsptomato puree
  • 2 tbspbutter
  • 50ml water (or stock)
  • plain yogurt

We're making our favourite takeaways air fryer style, and these lamb beyti kebabs are a proper crowd pleaser. Spicy, garlicky lamb, wrapped in a flour tortilla, and roasted hard in the air fryer. And the result... an all in one kebab, served with a classic Turkish tomato sauce and yogurt. You'll thank us later!

Method

  • Start with the kebab mix! In a large mixing bowl combine the lamb mince, with the tomato paste, garlic and the rest of the ingredients. By hand, mix well, and almost knead the meat until it becomes smooth and slightly sticky.
  • Grab your tortilla, lay it flat on your counter or chopping board, and add a good handful of our lamb onto the tortilla. Mould the meat into a sausage-like shape, and roll the tortilla over.
  • Once you have your lamb kebabs wrapped in your tortilla, cut into 3-4cm wide pieces, turn them exposed side up, and skewer.
  • Dress our kebabs with olive oil, and a last seasoning of salt and pepper before cooking in your air fryer at 200°c for 7-10 minutes, flipping very carefully halfway through cooking.
  • To serve, make a quick tomato sauce by cooking off tomato puree in butter, before adding a bit of water (or stock) and bringing to a bowl, reducing to your desired consistency.
  • Once the kebabs have finished cooking, place onto a plate with our tomato sauce, some yogurt and a lemony salad, and enjoy!

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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