Air fryer lamb shish kebabs with sumac onions
Juicy marinated lamb cubes with a sharp, pink sumac onion salad, ready in 15 minutes once they have marinated.
- Time40 min plus marinating
- LevelEasy
- Costabout £2.88 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 752kcal
- 56.9gcarbs
- 8.1gof which sugars
- 41.2gfat
- 17gsaturates
- 39gprotein
- 5.6gfibre
- 3.1gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Mix the yoghurt, oil, garlic, tomato purée, cumin, paprika, oregano and salt in a bowl. Add the lamb and turn to coat. Cover and marinate in the fridge for at least 1 hour, or overnight.
- 2
Mix the red onion, sumac, lemon juice and parsley in a bowl with a pinch of salt. Set aside; the onion softens and turns bright pink.
- 3
Thread the lamb onto 4 to 6 metal skewers that fit your air fryer, or wooden ones soaked in water for 20 minutes. Leave a little space between pieces.
- 4
Heat the air fryer to 200C. Cook the skewers in a single layer for 10 to 12 minutes, turning halfway, until browned outside and just pink in the middle. Cook longer for well done.
11 min - 5
Rest the skewers for 3 minutes. Warm the flatbreads in the air fryer for 1 minute.
- 6
Serve the lamb on the flatbreads with the sumac onions and lemon wedges.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
