Air Fryer Doner Kebab with Fresh Basil from LetPot Indoor Garden! So Juicy and Flavorful

Ingredients

• 500 g Ground Beef (80% lean, preferably fresh)
• 1 tbsp Plain Yogurt (Full‑fat, for tenderness)
• 1 tsp Garlic Powder
• 1 tsp Red Pepper Flakes
• 1 tsp Smoked Paprika
• 1 tsp Salt
• 2 tbsp Fresh Basil (Chopped; from indoor garden or fresh bunch)
• 1 Onion (Medium, peeled and blended into a paste)
• 1 Garlic Head (Top cut off, roasted whole in foil)
• 2 tbsp Olive Oil (Extra‑virgin; divided for roasting and spray)
• 1 Sweet Bell Pepper (Red or orange, sliced)
• 1 cup Cherry Tomatoes (Whole, halved after roasting)
• 2 tbsp Plain Yogurt (For sauce)
• 1 tbsp Mayonnaise (For richness in sauce)
• 0.5 tsp Dried Garlic
• 1 tsp Dried Oregano
• 1 tsp Lemon Juice (Freshly squeezed)
• 3 Flour Tortillas (Large, 10‑inch)

Instructions

1. Prepare the meat mixture

   In a large mixing bowl combine 500 g ground beef, 1 tbsp plain yogurt, garlic powder, red pepper flakes, smoked paprika, salt, chopped fresh basil, and the onion paste (blend the onion until smooth). Mix with hands or a spoon until just combined; avoid over‑mixing.

   Time: PT10M

2. Form a uniform meat slab

   Lay a sheet of parchment on the work surface, place the meat mixture in the centre, cover with a second parchment sheet and roll with a rolling pin to a thickness of about 0.5 cm (¼ inch).

   Time: PT5M

3. Cut into logs

   Trim the parchment edges, lift the meat slab and cut it into three equal logs (about 10 cm long).

   Time: PT2M

4. Prepare roasting vegetables and garlic

   Cut the top off a garlic head, drizzle with 1 tbsp olive oil, wrap tightly in foil. Slice the sweet bell pepper into strips and halve the cherry tomatoes. Set aside.

   Time: PT5M

5. First air‑fry the logs and vegetables

   Place the three meat logs, the foil‑wrapped garlic, bell pepper strips, and cherry tomato halves in the air‑fryer basket in a single layer. Air‑fry at 180 °C (350 °F) for 30 minutes.

   Time: PT30M

   Temperature: 180°C

6. Make the yogurt‑mayonnaise sauce

   While the meat cooks, combine 2 tbsp yogurt, 1 tbsp mayonnaise, 0.5 tsp salt, 0.5 tsp dried garlic, 1 tsp dried oregano, a drizzle of olive oil, and 1 tsp lemon juice in a small bowl. Set aside; the roasted garlic will be added later.

   Time: PT5M

7. Crisp the meat pieces

   Remove the cooked logs from the air fryer, let cool 2 minutes, then cut each log into bite‑size pieces. Return the pieces to the basket, spray lightly with olive oil and air‑fry for an additional 5 minutes at 180 °C (350 °F) until golden and crisp.

   Time: PT5M

   Temperature: 180°C

8. Finish the sauce with roasted garlic

   Squeeze the softened roasted garlic cloves directly into the sauce bowl, mash them in and stir until smooth.

   Time: PT2M

9. Assemble the wraps

   Warm each tortilla briefly (microwave 10 seconds or on a dry skillet). Place a handful of crispy meat pieces, roasted bell pepper strips, cherry tomatoes, and two generous spoonfuls of sauce onto the centre. Fold the sides and roll tightly.

   Time: PT5M

10. Serve

    Slice each wrap diagonally and serve immediately while warm.

    Time: PT1M

Nutrition Facts

Calories

660

Protein

35 g

Carbohydrates

45 g

Fat

30 g

Fiber

5 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, Ground lamb
• Instead of Plain Yogurt: Greek yogurt, Sour cream
• Instead of Garlic Powder: Fresh minced garlic
• Instead of Red Pepper Flakes: Cayenne pepper
• Instead of Smoked Paprika: Regular paprika
• Instead of Salt: Sea salt, Kosher salt
• Instead of Fresh Basil: Fresh parsley, Fresh mint
• Instead of Onion: Shallot
• Instead of Garlic Head: Pre‑roasted garlic cloves
• Instead of Olive Oil: Avocado oil
• Instead of Sweet Bell Pepper: Yellow bell pepper
• Instead of Cherry Tomatoes: Grape tomatoes
• Instead of Plain Yogurt: Greek yogurt
• Instead of Mayonnaise: Greek yogurt
• Instead of Dried Garlic: Garlic powder
• Instead of Dried Oregano: Fresh oregano
• Instead of Lemon Juice: Lime juice
• Instead of Flour Tortillas: Wraps, pita bread

Equipment Needed

• Parchment Paper
• Mixing Bowl
• Blender
• Rolling Pin
• Air Fryer
• Aluminum Foil
• Knife
• Cutting Board
• Small Bowl
• Spray Bottle or Brush (optional)
• Tongs (optional)

Critical Steps — Do Not Skip

• Mix the meat just until combined; over‑mixing makes it tough.
• Roll the meat between parchment to achieve an even 0.5 cm thickness.
• Air‑fry the logs for the full 30 minutes to ensure internal doneness.
• Add roasted garlic to the sauce for authentic flavor.
• Final 5‑minute crisping gives the signature golden edge.

Chef Tips from the Video

• Use fresh basil right before mixing for the brightest flavor.
• Let the cooked meat rest for 2‑3 minutes before cutting; this retains juices.
• If you don’t have an air fryer, use a pre‑heated convection oven at 190 °C (375 °F) and flip halfway.

Troubleshooting

Storage

Refrigerator: Store cooked meat pieces and sauce in airtight containers for up to 3 days.

Freezer: Wrap uncooked meat logs tightly in plastic wrap and freeze up to 2 months.

Room temperature: Do not store at room temperature; leftovers should be refrigerated promptly.

Make-Ahead Tips

• Prepare the meat mixture and shape logs up to step 3; freeze logs for later use.
• Roast the garlic head ahead of time and store the softened cloves in the fridge.
• The yogurt‑mayonnaise sauce can be made up to 24 hours in advance; keep chilled.

Frequently Asked Questions