Lamb shawarma is deeply spiced, charred lamb with crispy edges — a takeaway favourite. Without a rotating spit, the air fryer crisps thin marinated strips beautifully. Here's how.
Key takeaways
Q: How do you make lamb shawarma in an air fryer?
A: Marinate thin lamb strips in shawarma spices and air fry at 200°C (400°F) for 12–15 minutes, until charred at the edges.
Q: What spices?
A: Cumin, coriander, paprika, cinnamon, turmeric and garlic.
The method
Marinate thin strips of lamb (shoulder or leg) in yoghurt, garlic, lemon and the classic warm shawarma spice blend — cumin, coriander, paprika, cinnamon and turmeric. Spread out and air fry until cooked and charred at the edges, the air fryer mimicking the crispy spit-roast edges. Pile into wraps with garlic sauce, salad and pickles.
The recipe
Air Fryer Lamb Shawarma
Ingredients
- 600g lamb, thinly sliced
- Yoghurt, garlic, lemon
- Cumin, coriander, paprika, cinnamon
- Wraps, garlic sauce, salad
Method
- Marinate the lamb 30 min+.
- Spread out; air fry at 200°C 12–15 min.
- Shake once for even charring.
- Serve in wraps with garlic sauce.
Tips
- Slice thinly for charred edges.
- Don't overcrowd so it chars, not steams.
- Yoghurt marinade tenderises the lamb.
Frequently asked questions
How do you make lamb shawarma in an air fryer?
Marinate thin lamb strips in yoghurt, garlic, lemon and shawarma spices, then air fry at 200°C for 12–15 minutes, shaking once, until charred at the edges.
What's in shawarma spice?
A warm blend of cumin, coriander, paprika, cinnamon, turmeric and garlic, sometimes with allspice or cardamom.
What do you serve with lamb shawarma?
Flatbreads or wraps with garlic sauce, salad, pickles and chilli sauce, or over rice with a yoghurt drizzle.