THIS CAME OUT OF MY AIR FRYER! – Juicy lamb kofta with pickled red cabbage and minted yoghurt. Pure perfection. 

This is the weekend treat you desperately need, and it is so FRESH. You get all the satisfaction of a kebab without the grease and regret. Win win. Still love a proper dirty kebab though ngl, so don’t think I’ve given them up entirely.

Why use an air fryer?

The benefits of using an air fryer are pretty extensive to be honest, but here are a few of my favourite reasons. Firstly, you need less oil. So this is typically a healthier way of cooking and saves some extra pennies as you’re not using up that precious oil. Secondly, and arguably my favourite benefit, is that there’s less washing up. I’m the kinda cook who goes “nah, leave it till tomorrow” then forget, then wake up to a pile of washing up that makes me want to cry. I swear I wasn’t like this when I worked in professional kitchens, but I have a baby now, so let’s blame that. 

Serving suggestions

It’s also not complete with a minty yoghurt and a bit of fresh veg. It’s basically a salad at this point. Now, you can absolutely buy pickled red cabbage from a supermarket, but it’s SOOO easy to make too. Follow my recipe below:
 
Ingredients:
100ml vinegar (red wine is preferred, but you can use what you want) 
50ml water
50g caster sugar 
Pinch of salt 
Red cabbage 
 
Instructions
1. Simply bring 50ml water, 100ml vinegar, 50g caster sugar and a pinch of salt to the boil. You can also add in some whole spices for extra flavour like like coriander seeds, chilli flakes, cinnamon sticks – make it your own and get a bit festive or spicy with it. 

2. Once the mixture has come to the boil and the sugar has fully dissolved, remove it from the heat and allow it to cool slightly.

3. Meanwhile, finely shred your red cabbage and discard the tough core. Pack the cabbage tightly into a clean jar or container.

4. Pour the warm pickling liquid over the cabbage, making sure it is fully submerged. If needed, press it down gently with a spoon.

5. Leave to cool completely, then cover and place in the fridge. It’s best left for at least a couple of hours before eating, but for the best flavour, leave it overnight.

Your pickled red cabbage will keep in the fridge for up to 2–3 weeks and is perfect for adding that tangy crunch to not only pittas, but sandwiches, salads and roasted meats too. 

More recipes? 

Of course! This is a Poppy Cooks recipe website after all, so there are plenty more air fryer and fakeaway-inspired recipes for you to test out and elevate your dinner game. I also make a bangin’ Jack Daniels glazed chicken if you want some inspo for next weekend.
 

BOOK EXCLUSIVE

I’ve been a bit cheeky and pulled an additional exclusive recipe from my Sunday Times bestselling book The Actually Delicious Air Fryer Cookbook. Don’t say I don’t ever treat ya x

Air fryer lamb kofta pittas

By Poppy Cooks

https://www.poppycooks.com/recipes/air-fryer-lamb-kofta-pittas/

Air fryer Lamb Kofta Pittas are the best way to elevate lunch and pack in some deliciously punchy veg. Bonsu: less washing up involved.
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Ingredients

Metric Imperial

    Metric

  • 250g lamb mince
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 1 tsp flaky salt
  • To serve - pittas, pickled red cabbage, mint yoghurt, salad

    • Imperial

  • 8 3/4oz lamb mince
  • 1 tsp fennel seeds
  • 1 tsp coriander seeds
  • 1 tsp black peppercorns
  • ½ tsp ground cinnamon
  • ½ tsp cayenne pepper
  • 1 tsp flaky salt
  • To serve - pittas, pickled red cabbage, mint yoghurt, salad

Instructions

  1. Toast off the whole spices in a large dry pan until fragrant, then crush in a mortar and pestle to a powder and add to the lamb mince with the rest of the spices. Smush it together with your hands until its all combined, then cover and leave to marinade for an hour in the fridge.
  2. When the mince has finished marinating, form into golf ball sized balls and press them down slightly to flatten. Spray with oil and air fry for 9-10 minutes at 200ºc. Throw the pitta breads in with the kofta for the last 2 minutes of cooking.
  3. Serve in the toasted pitta breads with the pickled cabbage, salad and smother it in mint yoghurt bab!

Find this recipe online at https://www.poppycooks.com/recipes/air-fryer-lamb-kofta-pittas/

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