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Air Fryer Curried Lamb Sosaties - Tender, Sweet, and Spiced Skewers

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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds (700 g) lamb leg or shoulder, cut into 1.25-inch cubes
  • 1 large onion, cut into 1.25-inch chunks (layers kept together)
  • 10–12 dried apricots (soft ones work best)
  • Wooden or metal skewers (if wooden, soak in water for 20 minutes)
  • 3 tablespoons apricot jam
  • 2 tablespoons mild curry powder (or a mix of mild and medium)
  • 2 tablespoons plain yogurt (helps tenderize)
  • 2 tablespoons olive oil
  • 2 tablespoons apple cider vinegar (or white wine vinegar)
  • 1 tablespoon soy sauce (adds umami)
  • 3 garlic cloves, minced
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • 1/2–1 teaspoon kosher salt, to taste
  • 1/2 teaspoon black pepper
  • Pinch of chili flakes (optional)
  • Warm naan or steamed rice
  • Cucumber raita or plain yogurt
  • Lemon wedges and chopped cilantro

Method
 

  1. Make the marinade: In a large bowl, whisk the apricot jam, curry powder, yogurt, olive oil, vinegar, soy sauce, garlic, ginger, coriander, cumin, turmeric, salt, pepper, and chili flakes if using.
  2. Prep the lamb: Trim excess fat and cut into even cubes. Add the lamb to the bowl and toss to coat thoroughly.
  3. Marinate: Cover and refrigerate for at least 2 hours, preferably overnight. This helps the flavors penetrate and tenderize the meat.
  4. Soak skewers: If using wooden skewers, soak them in water for 20–30 minutes so they don’t scorch in the air fryer.
  5. Assemble sosaties: Thread lamb, onion, and dried apricots, alternating so each skewer has a bit of everything. Don’t pack too tightly—airflow helps browning.
  6. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Lightly oil the basket or use a perforated parchment liner designed for air fryers.
  7. Cook the skewers: Arrange in a single layer. Air fry for 8–12 minutes, flipping halfway. Aim for a little char on the edges and an internal temp of 135–140°F (57–60°C) for medium. Add 2–3 minutes for more doneness or larger cubes.
  8. Rest briefly: Let the skewers rest for 3 minutes to keep the juices in the lamb.
  9. Serve: Pair with naan or rice, a spoon of raita, and a squeeze of lemon. Sprinkle with cilantro if you like.