Spicy air fryer lamb skewers
MAKES 12
12 small bamboo skewers, soaked
500g piece lamb shoulder or leg, excess fat trimmed
1 onion, finely sliced
red chilli flakes, to serve
Cumin salt
2 tbsp cumin seeds
2 tsp sea salt
1 tsp chilli powder (optional)
Marinade
2 tbsp peanut or vegetable oil
3 tbsp light soy sauce
2 tsp cornflour
1 tbsp cumin salt
1 tbsp chilli flakes (optional)
1/2 tsp freshly ground black pepper
For the cumin salt, toast the cumin seeds in a dry pan over medium heat for 2-3 minutes, or until fragrant and lightly coloured. Using a mortar and pestle, or an electric spice grinder, grind the seeds to a coarse texture. Combine in a small bowl with the salt and chilli powder, if you’re using it, and mix well.
Combine the marinade ingredients in a bowl or zip-lock bag.
Cut the lamb into 1.5-2cm pieces, then add to the marinade with the sliced onion. Stir to coat, then refrigerate for about an hour.
When you’re ready to cook, thread 4-5 pieces of lamb onto each skewer, discarding the onion.
Preheat the air fryer to 200°C. Place the skewers in the basket and cook for 10-12 minutes or until well charred and cooked through, turning the lamb half-way through cooking and generously sprinkling with the extra cumin and chilli. Remove from the air-fryer and serve.
