Spiced Lamb Kofta Feast with Roasted Veg and Soft Flatbread

Ingredients

• 500g ground lamb
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1 garlic clove, minced
• 1/4 cup fresh parsley, chopped
• 1/2 tsp salt
• 1/4 tsp black pepper
• 400g baby potatoes, halved
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2 tbsp olive oil
• 4 small flatbreads
• Yogurt sauce (optional): 1/2 cup plain yogurt, 1 tbsp lemon juice, salt to taste

Method

1. 1

   1. Preheat the air fryer to 200°C (400°F).

2. 2

   2. In a bowl, combine the ground lamb, cumin, coriander, paprika, minced garlic, parsley, salt, and pepper. Mix well and form into 12 kofta skewers.

3. 3

   3. Place the halved baby potatoes in the air fryer basket and cook for 15 minutes. Shake halfway through at 8 minutes.

4. 4

   4. After 15 minutes, add the lamb kofta skewers to the basket with the potatoes. Cook for an additional 10 minutes, flipping the skewers halfway through at 5 minutes.

5. 5

   5. In the last 5 minutes of cooking, add the chopped bell pepper and zucchini to the basket, ensuring even distribution. Drizzle with olive oil before closing the fryer.

6. 6

   6. Once cooking time is up, allow the kofta to rest for 5 minutes outside the fryer while wrapping flatbreads in foil. Return the flatbreads to the air fryer for 2 minutes to warm them up.

7. 7

   7. For the optional yogurt sauce, combine yogurt, lemon juice, and salt in a small bowl.

8. 8

   8. To plate, arrange the roasted potatoes, kofta skewers, and colorful vegetables on a large platter or individual plates. Serve warm flatbreads on the side, drizzled with yogurt sauce.

Swaps & variations

• 1. Ground beef or turkey instead of lamb.
• 2. Sweet potatoes for baby potatoes.
• 3. Any seasonal vegetables like carrots or asparagus.

Storing & freezing

Store leftover kofta and veggies in an airtight container in the fridge for up to 3 days. Reheat in the air fryer at 160°C (320°F) for about 5-7 minutes.