Air Fryer Lamb Shish Kebabs

Air Fryer Lamb Shish Kebabs are an easy way to enjoy tender, juicy lamb without needing a grill. The meat cooks quickly in the air fryer and keeps a nice texture. You only need everyday spices, olive oil, lemon juice, and a little time for the marinade to bring out the flavor.

These kebabs work well for weeknight dinners, casual meals, or small gatherings. They cook fast, go well with vegetables or flatbreads, and can be served straight from the air fryer, making dinner simple and stress-free.

Ingredienst You’ll Need

• Lamb – The best cuts for shish kebabs are the shoulder, leg, loins, or neck fillets. Try to have a good amount of fat on the meat for the juiciness, but make sure it’s not too fatty either. Cut them into 1-inch (2.5 cm) cubes

• Olive oil – I use my favorite cooking olive oil to add flavor to the meat and keep it moist.

• Onion juice – It tenderizes the meat. Simply grate the onion and squeeze the juice to use in the marinade instead of the onion itself, as they tend to burn quickly.

• Milk – Many recipes include yogurt for the marinade. I prefer milk instead, as yogurt tends to burn quickly, and it’s not ideal for marinating meats that require a long cooking time.

• Tomato paste – It tenderize and gives an umami flavor to the meat. You can find it in Turkish or Middle Eastern shops. You can also buy it from Amazon.

• Red pepper paste – It is a rich, delicious condiment made with juicy, spicy red peppers. You can buy it from Turkish or Middle Eastern shops. You can also buy it from Amazon. Alternatively, you can make your own with this simple Biber salcasi – Turkish Red Pepper Paste recipe.

• Vegetables – Onions, peppers, and tomatoes are typically used for kebabs, but you can use any other vegetables you fancy, such as chilies, mushrooms, or eggplants.

How to Cook Air Fryer Lamb Shish Kebabs

Start by marinating the lamb. In a bowl, mix olive oil, salt, ground black pepper, tomato paste, red pepper paste, chili, milk, and lemon juice.

Add the lamb cubes and toss until fully coated. Cover and leave in the fridge for at least 2 hours, up to 24 hours to let the flavors soak in.

While the lamb is marinating, prepare the skewers. If using wooden skewers, soak them in water for 20–30 minutes to stop them from burning. Thread the lamb onto the skewers. Set your air fryer to 400°F (200°C).

Arrange the veggies in a single layer in the basket, and place the lamb skewers on top of the vegetables.

Cook for 10–12 minutes, turning halfway through. The lamb should be cooked through but still juicy. Once cooked, remove the skewers and serve immediately with veggies, flatbreads, a drizzle of yogurt sauce or tahini sauce, and a sprinkle of fresh herbs.

Recipe Tips From the Chef

• Use lamb with a little fat for better flavour and juiciness.

• Cut the meat into even cubes so it cooks evenly.

• Avoid overcrowding the basket; cook in batches if needed.

• Marinate the lamb cubes for at least 2 hours, up to 24 hours to let the flavors soak in.

• Bring the lamb skewers to room temperature before air frying them.

Storage Advice

Cooked lamb kebabs can be stored in an airtight container in the fridge for up to 3 days. Uncooked, marinated lamb can be frozen for up to 1 month and should be thawed in the fridge before cooking. To reheat, place in the air fryer at 350°F (175°C) for 3–5 minutes. Avoid microwaving to keep the texture intact.

Serving Ideas

Serve the kebabs with warm flatbreads or pita. They pair well with rice or couscous for a full meal. Add a side of Air Fryer Mushrooms and Red Onions, Air Fryer Potato and Onions, or a simple salad. A squeeze of lemon or a drizzle of yogurt sauce or tahini adds a fresh touch.

We also enjoy kebabs along with pilaf dishes such as Turkish Rice (Sehriyeli Pilav), Bulgur Pilavi (Turkish Bulgur Pilaf), or Mujadara – Lebanese Lentils and Rice.

Recipe FAQs

Air Fryer Lamb Shish Kebabs

Ayla Clulee

Air Fryer Lamb Shish Kebabs are an easy way to enjoy tender, juicy lamb without needing a grill. The meat cooks quickly in the air fryer and keeps a nice texture. You only need everyday spices, olive oil, lemon juice, and a little time for the marinade to bring out the flavor.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 14 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Mediterranean, Middle Eastern

Servings 2 people

Calories 460 kcal

Ingredients

  

• 1 lbs diced lamb (450 grams)
• ½ onion (grated and juiced)
• 2 tbsp olive oil
• ¼ cup milk
• ½ tbsp tomato paste
• ½ tbsp red pepper paste
• ¾ tsp salt
• ¼ tsp freshly ground black pepper
• ¼ tsp chili flakes
• 1 green, yellow, or red bell pepper
• 1 red onion
• 2 small tomatoes

Instructions

 

• Start by marinating the lamb. In a bowl, mix olive oil, salt, ground black pepper, tomato paste, red pepper paste, chili, milk, and lemon juice.
• Add the lamb cubes and toss until fully coated. Cover and leave in the fridge for at least 2 hours, up to 24 hours to let the flavors soak in.
• While the lamb is marinating, prepare the skewers. If using wooden skewers, soak them in water for 20–30 minutes to stop them from burning. Thread the lamb onto the skewers.
• Set your air fryer to 400°F (200°C). Arrange the veggies in a single layer in the basket.
• Place the lamb skewers on top of the vegetables.
• Cook for 10–12 minutes, turning halfway through. The lamb should be cooked through but still juicy.
• Once cooked, remove the skewers and serve immediately with veggies, flatbreads, a drizzle of yogurt sauce or tahini sauce, and a sprinkle of fresh herbs.

Notes

• Use lamb with a little fat for better flavour and juiciness.
• Cut the meat into even cubes so it cooks evenly.
• Avoid overcrowding the basket; cook in batches if needed.
• Marinate the lamb cubes for at least 2 hours, up to 24 hours to let the flavors soak in.<
• Bring the lamb skewers to room temperature before air frying them.

Keyword air fryer, kebab, lamb