Lyulya Kebab on Skewers in the Air Fryer

Ingredients

• Lamb500 g
• Spring onions (or regular onion)20 g
• Garlic2 cloves
• Fresh herbs20 g
• Saltto taste
• Ground black pepperto taste
• Ground corianderto taste
• Still mineral water20 ml

Method

1. Rinse the meat under running water and pat dry with paper towels — excess water will spoil the texture of the mince. Trim off any sinew and membranes.
2. Cut the meat into pieces and mince it using the fine plate.
3. Add the mineral water to the mince and beat it: lift it about 20 cm above the work surface and throw it back down hard. If the mince sticks, lightly moisten the surface with water.
4. Peel and rinse the onion and garlic; remove any tough stems from the herbs. Finely chop the onion, garlic and herbs with a knife.
5. Add the onion, garlic, herbs, salt and spices to the mince, knead thoroughly, beat again and refrigerate for 30–50 minutes.
6. Divide the mince into 6 portions and press each one firmly around a skewer.
7. Arrange the kebabs in the air fryer with space between them and cook in the air fryer preheated to 200 °C for about 15 minutes.
8. Turn the skewers and cook a little longer until nicely browned.
9. Serve with any side dish, fresh vegetables and sauces.

Cooked with

HAG-7070 Air FryerHMG-2570 Meat Mincer