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Air Fryer Moroccan Lamb Skewers - Juicy, Flavor-Packed, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless lamb (leg or shoulder), cut into 1.25-inch cubes
  • 1 red onion, cut into 1-inch chunks (optional, for threading)
  • 1 red bell pepper, cut into 1-inch pieces (optional, for threading)
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice (plus more wedges for serving)
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon sweet paprika
  • 1/2 teaspoon smoked paprika (optional, for extra depth)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne pepper (adjust to taste)
  • 1 teaspoon kosher salt, plus more to taste
  • 1/2 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro or parsley, plus more for garnish
  • 8–10 metal or soaked wooden skewers

Method
 

  1. Prep the skewers: If using wooden skewers, soak them in water for at least 20–30 minutes to prevent burning. Metal skewers need no prep.
  2. Make the marinade: In a large bowl, mix olive oil, lemon juice, garlic, cumin, coriander, sweet and smoked paprika, cinnamon, turmeric, cayenne, salt, black pepper, and chopped cilantro or parsley.
  3. Season the lamb: Add lamb cubes to the bowl and toss until every piece is well coated. For best flavor, marinate 20–30 minutes at room temperature or up to 6 hours in the fridge.
  4. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Preheating helps develop nice browning.
  5. Assemble the skewers: Thread lamb pieces onto skewers, alternating with red onion and bell pepper if using. Don’t pack them too tightly; a little space promotes even cooking.
  6. Air fry the first batch: Lightly oil the air fryer basket or use a perforated parchment liner rated for air fryers. Arrange skewers in a single layer with space between them. Cook at 400°F (200°C) for 8–10 minutes, turning halfway.
  7. Check doneness: For medium, aim for an internal temperature of about 140°F (60°C), understanding it will rise slightly as it rests. Add 1–2 minutes if you prefer more doneness.
  8. Rest and finish: Transfer skewers to a plate and rest 3–5 minutes. Squeeze fresh lemon over the top and sprinkle with chopped herbs.
  9. Make the yogurt sauce (optional): Stir yogurt, lemon juice, olive oil, grated garlic, salt, and herbs. Adjust seasoning to taste.
  10. Serve: Plate with yogurt sauce, warm pita or flatbread, a crisp cucumber-tomato salad, or couscous.