Spiced Lamb Kabobs (Air-Fried to Perfection)
Air Fried Lamb Shish Kabob
Tender, aromatic, and bursting with flavor, these Lamb Shish Kabobs are marinated in creamy yogurt, curry spices, and garam masala to create a melt-in-your-mouth experience. Even when cooked indoors, the marinade ensures every bite is rich and satisfying. If you have the chance to grill them outdoors, the added smoky char makes them perfect for backyard gatherings or an elevated weeknight dinner. Either way, these kabobs deliver the vibrant, spiced essence of South Asian-inspired cooking right to your table.
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Lamb
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Mediterranean
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Meat
Recipe Cuisine:
Mediterranean
Servings:
5 people
Preparation Time:
15 minutes
Cooking Time:
Succulent and bursting with flavor, these Lamb Shish Kabobs are a true celebration of spice and tenderness. Each piece of lamb is bathed in a luscious yogurt marinade infused with curry spices, garam masala, garlic, and ginger, allowing the flavors to soak deep into the meat while keeping it incredibly moist. As the kabobs cook, the yogurt helps caramelize the exterior, creating a lightly charred crust that locks in the juices and enhances the smoky aroma. The result is melt-in-your-mouth lamb with layers of warmth and complexity in every bite.
Whether sizzling on the grill or prepared in the kitchen, these kabobs are as versatile as they are delicious—perfect for summer gatherings, festive dinners, or even a weeknight treat when you want something a little more special. Pair them with warm naan, fragrant basmati rice, or a crisp salad, and you’ll have a dish that brings the vibrant, spiced flavors of South Asian-inspired cooking straight to your table.
In the photos I served it over cheese cauliflower mash.
You can adjust the amount of spices to your own liking.
Step by Step Recipe Instruction Video:
Ingredients:
- 2 lbs (900 g) lamb cubes
- 1 tbsp (10 g) curry spice
- 1 tbsp (10 g) garam masala
- 1 tbsp (15 g) crushed garlic
- 1 tbsp (15 g) crushed ginger
- ½ lemon (1 tbsp / 15 mL) juice
- ½ cup (120 g) Greek yoghurt
- 1 tbsp (15 mL / 14 g) olive oil
- Salt and pepper to taste
- Wooden skewers as needed
Steps to make it:
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
Steps
Marinate the Lamb
- In a large bowl, mix together lamb, yogurt, lemon juice, garlic, ginger, curry powder, garam masala, olive oil, salt, and pepper until lamb cubes are coated evenly.
- Cover and refrigerate for at least 2 hours, preferably overnight, to let the flavors deeply infuse.
Soak the Skewers (if wooden)
- If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
Assemble the Kabobs
- Thread the marinated lamb cubes onto skewers, leaving a little space between pieces for even cooking.
Cook the Kabobs
- Grill Method: Preheat grill to medium-high heat. Grill skewers for 8–10 minutes, turning occasionally, until the lamb is charred on the outside and cooked to your preferred doneness.
- Air-Fryer Method: Preheat the air-fryer to 400°F (200°C). Arrange skewers in a single layer and cook for 12–15 minutes, turning halfway through. Lower the temperature to 375°F (190°C) and cook another 12 -15 minutes.
Rest & Serve
- Let the kabobs rest for 3–4 minutes before serving to keep them juicy.
© Copyrigh 2026 Laki Maikaʻi. All rights reserved.
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Nutritional information provided is an estimate only. Please consult the labels of ingredients you use for more accurate results. Daily Value on the Nutrition and Supplement Facts Labels.
