(Air Fryer) Beef Adana Kebabs

Ingredients

1onion, roughly chopped

½ a red pepper, roughly chopped

2 plump garlic cloves, chopped

½ teaspoon chilli/hot red pepper flakes

1 teaspoon ground cumin

1 teaspoon salt

3 tablespoons freshly chopped flat-leaf parsley

50 g dried breadcrumbs

500g minced beef

wraps or pitta breads,

to serve chopped cucumber and tomatoes and fresh mint leaves, to serve

TZATZIKI

½ cucumber

250 g Greek yogurt

1 garlic clove, finely chopped

2 teaspoons freshly chopped dill

2 teaspoons freshly squeezed lemon juice

sea salt, to taste

Directions

In a food processor whizz the onion, pepper and garlic to form a paste. Stir in the chilli/ hot red pepper flakes, cumin, salt and then the parsley and breadcrumbs. Divide the mixture
into 6 equal portions, then roll into sausage shapes.
Place in the fridge for at least 1 hour.
To make the tzatziki, place a paper towel or a clean dish towel on a chopping board and coarsely grate the cucumber directly onto the towel. Cover the cucumber with another paper towel or dish towel and flip it over (to remove some of the moisture), then remove the wet towel from the top. Give the cucumber a good sprinkle of sea salt.
In a medium bowl, combine the yogurt, garlic, dill and lemon juice. Add the cucumber to the yogurt mix. Give it a good stir and leave in the fridge for 30 minutes before serving.
Preheat the air-fryer to 180°C/350°F.
Thread each kebab onto a metal skewer. Add the kebabs to the preheated air-fryer and air-fry for
10-12 minutes, carefully rolling over the kebabs halfway through cooking. Check the internal temperature of the kebabs has reached at least 70°C/160°F using a meat thermometer - if not, cook for another few minutes.
Serve the kebabs with the tzatziki alongside.

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