Meatballs and kebabs
Ground lamb is mixed with fresh cilantro, ginger, and garam masala, shaped around skewers, and quickly cooked in an air fryer. Inspired by India’s famous seekh kebab tradition, this recipe is a spicy centerpiece for parties.
Thoroughly mix the ground lamb with the cilantro, ginger, garlic, hot pepper, garam masala, cumin, salt, and grated onion with its liquid squeezed out, until sticky and uniform.
With wet hands, take a palm-sized portion of the mixture and press it around a metal skewer in a thin, even layer.
Preheat the air fryer to 200°C / 390°F. Cook the skewers for 12 minutes, turning them 1 time at the halfway point, until browned on the surface. If you do not have an air fryer, broil them in an oven preheated to the same temperature for 15 minutes.
Using ground meat that is not too lean helps the kebabs hold together on the skewers; add a few drops of oil if needed. No known allergens are listed.
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