1 ½cupsplain Greek yogurt*I use full-fat. It has better flavor and texture
¼cupfresh mintfinely chopped
3tablespoonfreshly squeezed lemon juice
1lblean ground beef92% lean
¾cupEnglish cucumberseeded and shredded
½cupred onionthinly sliced
8Greek flatbreadsWe love the Papa Pita brand
Peel and slice the cucumber and scrape out the seeds with a spoon. Shred the cucumber and place into a strainer or a large bowl. Set aside while you prepare the sauce.
In a medium-size bowl, whisk together: yogurt, mint, lemon juice, 2 minced garlic cloves, ¼ teaspoon salt, and ¼ teaspoon pepper
Separate out ⅓ cup of the yogurt mixture and cover the remaining sauce and refrigerate while you prepare the kofta
In a large mixing bowl, combine the lamb, ground beef, 1 minced garlic clove, remaining salt and pepper, and ⅓ cup yogurt mixture. Using your hands, knead the mixture until it is thoroughly combined. I glove-up for this so that I can really work the mixture and mix it well.
Divide mixture into 8 four-ounce balls (I use a food scale for this) and shape into 5-inch cylinders. I had enough mixture leftover to make an additional 2.5 oz meatball. Spray the basket of the air fryer with non-stick spray and arrange the kofta on the rack, leaving space in between for proper air circulation. If you have a small appliance, you may need to do this in two batches
Set air fryer to 400 degrees and cook for 8 minutes, flip and continue to cook 4-6 more minutes until lightly browned and cooked through. The internal meat temperature should register 160 degrees.
Stir the strained shredded cucumber into the Greek yogurt sauce (or you can also serve it on the side as a topping)
Serve kofta on the Greek flatbread with lettuce, tomato, red onion and drizzle with yogurt sauce
Note: Greek flatbreads were not calculated into the nutrition info.