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