You’ll Need
600g lamb leg or lamb shoulder, cut into bite-sized chunks
1 tbsp vegetable oil, 2 tsp ground cumin, 1 tsp smoked paprika, 1 tsp garlic powder
1 tsp chilli flakes, 1 tsp salt, ½ tsp black pepper, Juice of half a lime
Optional but Dangerous
Extra chilli flakes
Fresh coriander, Spring onions
Chilli oil drizzle
Method
Preheat your air fryer to 200°C.
Add the lamb, oil, cumin, smoked paprika, garlic powder, chilli flakes, salt, black pepper, and lime juice into a bowl.
Mix thoroughly until every piece is fully coated.
Thread the lamb onto skewers, leaving a little space between pieces so airflow can reach all sides.
Place the skewers into the air fryer basket in a single layer.
Air fry at 200°C for 10–12 minutes, turning halfway through, until the lamb develops dark roasted edges and remains juicy inside.
For proper Beijing street-stall energy, blast for a final 2 minutes at 205°C.
Finish with extra cumin, chilli flakes, coriander, or spring onions if using. Serve immediately while still sizzling hot.