Ramadan Mahanna Beef and Chickpea Skewers
Levantine mahanna are savory beef and chickpea patties infused with warm spices, traditionally enjoyed during Ramadan iftar. This air-fryer version captures the charred, crispy exterior and tender interior of the classic grilled version. The mixture of ground beef, cooked chickpeas, and onions is bound with spices like cumin, cinnamon, and allspice, then formed onto skewers and air-fried until golden. Serve hot with tahini sauce, lemon, and fresh herbs for an authentic iftar experience.
- Prep
- 20 min
- Cook
- 12 min
- Wait
- 32 min
- Total
- 1 hr 4 min
- Makes
- 8 skewers (2 per person)
Steps
Before you start
- Soak wooden or metal skewers in water for 30 minutes if using wood
- Preheat air fryer to 380°F (193°C)
- Have all spices measured and ready
- Line air fryer basket with parchment paper for easy cleanup
Soak skewers
- If using wooden skewers, submerge them in a bowl of water and let soak for 30 minutes.
- This prevents them from charring in the air fryer.
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Ready when: Skewers are fully saturated
Tip: Metal skewers can be used without soaking
Mix the mahanna filling
- In a large mixing bowl, combine the ground beef, mashed chickpeas, minced onion, and minced garlic.
- Add cumin, cinnamon, allspice, black pepper, salt, and red pepper flakes if using.
- Sprinkle in the chopped parsley and mint if using.
- Mix gently with your hands until just combined—do not overmix, as this toughens the mixture.
- The filling should hold together but still be slightly loose.
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Ready when: Mixture is evenly combined and holds together when squeezed
Tip: Do not overwork the mixture or the skewers will be dense and tough; gentle folding is key
Shape onto skewersOven 380°F / 195°C
- Preheat the air fryer to 380°F (193°C).
- Wet your hands slightly to prevent sticking.
- Divide the filling into 8 equal portions (about 3 oz / 85 g each).
- Take one portion and firmly mold it around the center of a skewer, pressing gently but firmly to create an even log shape about 3 inches (7.5 cm) long.
- Repeat with remaining portions and skewers.
- Brush each mahanna lightly with olive oil on all sides.
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Ready when: All 8 skewers are formed, evenly coated with oil, and ready to cook
Tip: Wet hands prevent the mixture from sticking; don't press too hard or the texture will be compacted
Air fry the skewersOven 380°F / 195°C
- Arrange the mahanna skewers in a single layer in the preheated air fryer basket lined with parchment paper, spacing them so they don't touch.
- Air fry at 380°F (193°C) for 12 minutes, shaking the basket gently halfway through to encourage even cooking.
- The skewers should be golden brown and cooked through.
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Ready when: Exterior is golden brown and internal temperature reaches 160°F (71°C) when checked with an instant-read thermometer inserted into the thickest part
Tip: Shaking the basket halfway through ensures even browning on all sides
Rest and serve
- Remove the skewers from the air fryer and let them rest on a serving plate for 2–3 minutes.
- Serve immediately while hot, accompanied by tahini sauce, fresh lemon wedges, sliced tomatoes, cucumbers, and warm pita bread for an authentic iftar spread.
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Ready when: Skewers are warm and ready to eat
Tip: Resting prevents the filling from falling apart when moved
Good to know
Tips
- Mahanna freezes best uncooked on skewers; wrap individually and freeze for up to 1 month, then air fry from frozen at 380°F for 15–17 minutes.
- For deeper browning, lightly brush with a mix of 1 tbsp tomato paste and 1 tbsp water after 6 minutes of air frying.
- These are delicious served with a drizzle of tahini sauce mixed with lemon juice, yogurt, and garlic, or with warm hummus.
- Mahanna is best eaten hot and fresh; leftovers lose their crispy exterior, so consider making only what you'll eat in one sitting.
Make ahead
The uncooked mahanna on skewers can be formed and chilled up to 4 hours ahead, covered with plastic wrap. Air fry directly from the refrigerator, adding 2–3 minutes to the cooking time.
Storage & reheating
Store leftover mahanna in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (177°C) for 5–6 minutes until warmed through. Do not freeze, as the texture becomes grainy when thawed.
Substitutions
- cooked chickpeas, drained and mashed → cooked white beans or lentils, mashed. White beans give a slightly creamier texture; lentils will be earthier. Use the same amount.
- ground beef, 85% lean → ground lamb or ground beef-and-lamb blend (half each). Lamb is traditional in some regional variations and adds deeper, more aromatic spice notes.
- fresh mint leaves → fresh cilantro. Cilantro brings a brighter, slightly citrusy note if mint is unavailable; use the same amount.
- ground cinnamon → ground cardamom, reduced to ¼ tsp (0.5 g). Cardamom is more floral and aromatic; use less as it's more potent than cinnamon.
