Name: Air-Fryer Lamb Kofte Wraps
Total time: 40 min
Ingredients: ½ cup plain Greek yogurt; 4 teaspoons minced fresh mint; 2 teaspoons lemon juice; 1 garlic clove , minced; Salt and pepper; 10 ounces ground lamb; ¼ English cucumber , shredded (¼ cup); 1 small tomato , cored, halved, and sliced thin; ¼ cup thinly sliced red onion; 1 cup shredded iceberg lettuce; 2 (8-inch) pita breads

Why This Recipe Works

Found throughout the Middle East, North Africa, the eastern Mediterranean, and Asia, kofte come in a variety of shapes—patties, balls, or cigars—and are made from ground lamb or beef flavored with spices and fresh herbs. We were looking to create an easy air-fryer version that mimicked the cigar-shaped lamb kofte that are formed around skewers and grilled, but without the need for skewers and tending to a grill. The kofte's cylindrical shape lent itself to being wrapped in pita bread as a sandwich and also fit well in the confines of the air-fryer basket. A quick mixture of Greek yogurt, fresh mint, lemon juice, and garlic did double duty: providing moistness and flavor to the ground lamb and serving as a base for shredded cucumber to make a cooling and tangy tzatziki sauce to dollop on our sandwiches. At 400 degrees, the kofte cooked quickly in the circulated hot air, staying tender and juicy, but we found that to ensure even cooking without breaking the kofte apart, we needed to rotate them slightly past the halfway point, when they were firmer and more easily handled. Folded in pita breads with minty tzatziki, crisp shredded lettuce, slices of sharp red onion, and juicy tomato, our air-fryer kofte wraps were complete.

Instructions

Whisk yogurt, mint, lemon juice, garlic, ¼ teaspoon salt, and ⅛ teaspoon pepper in medium bowl until well combined. Transfer 2 tablespoons yogurt mixture to separate medium bowl; set remaining yogurt mixture aside. Break up ground lamb into small pieces over yogurt mixture and add ⅛ teaspoon salt and ⅛ teaspoon pepper. Lightly knead with hands until well combined. Divide mixture into 4 lightly packed balls, then shape into 5-inch cylinders.

Arrange kofte in air-fryer basket, spaced evenly apart. Place basket in air fryer and set temperature to 400 degrees. Cook until kofte are lightly browned and register 160 degrees, about 10 minutes, flipping and rotating kofte after 7 minutes of cooking.

Stir cucumber into reserved yogurt sauce and season with salt and pepper to taste. Arrange kofte, tomato, onion, and lettuce evenly over each pita and dollop each wrap with 2 tablespoons tzatziki. Serve, passing remaining tzatziki separately.