Moroccan Harissa Lamb Skewers with Apricots (Air Fryer)

Name: Moroccan Harissa Lamb Skewers with Apricots (Air Fryer)
Prep time: 25 min
Cook time: 14 min
Total time: 39 min
Yield: 4 servings
Cuisine: Moroccan
Ingredients: 1½ lb (680 g) lamb shoulder, cut into 1-inch cubes, cut into 1-inch cubes, excess fat trimmed; 3 tbsp (45 g) harissa paste; 2 tbsp (30 ml) extra-virgin olive oil; 2 tbsp (30 ml) fresh lemon juice; 3 cloves (15 g) garlic cloves, minced; 1 tsp (3 g) ground cumin; ½ tsp (1½ g) ground coriander; ½ tsp (1½ g) sweet paprika; 1 tsp (6 g) kosher salt; ¼ tsp (½ g) black pepper, freshly ground; ¾ cup (130 g) dried apricots, lightly packed, halved (about 24 halves); 1 large (200 g) red onion, cut into 1-inch pieces (about 24 pieces); ⅓ cup (15 g) fresh cilantro, finely chopped, finely chopped, plus extra for garnish; 1 tbsp (20 g) honey (optional)

From the MyKitchenBank Kitchen

Tender lamb chunks threaded with tangy dried apricots and sweet red onions, coated in a vibrant harissa paste infused with warm spices and fresh cilantro. Air-fried until caramelized and juicy, these skewers deliver North African flavors with minimal cleanup. Perfect as an appetizer or served over couscous for a complete meal.

Prep: 25 min
Cook: 14 min
Wait: 30 min
Total: 1 hr 9 min
Makes: 8 skewers (2 per person)

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Ingredients

4 servings

1½ lb (680 g) lamb shoulder, cut into 1-inch cubes, cut into 1-inch cubes, excess fat trimmed
3 tbsp (45 g) harissa paste
2 tbsp (30 ml) extra-virgin olive oil
2 tbsp (30 ml) fresh lemon juice
3 cloves (15 g) garlic cloves, minced
1 tsp (3 g) ground cumin
½ tsp (1.5 g) ground coriander
½ tsp (1.5 g) sweet paprika
1 tsp (6 g) kosher salt
¼ tsp (0.5 g) black pepper, freshly ground
¾ cup (130 g) dried apricots, lightly packed, halved (about 24 halves)
1 large (200 g) red onion, cut into 1-inch pieces (about 24 pieces)
⅓ cup (15 g) fresh cilantro, finely chopped, finely chopped, plus extra for garnish
1 tbsp (20 g) honey (optional)

Equipment (7)

8 wooden skewers (10-inch), soaked in water
Large mixing bowl
Small bowl
Air fryer basket (or work in batches)
Instant-read thermometer
Paper towels
Measuring spoons and cups

Steps

Before you start

Soak 8 wooden skewers (10-inch) in water for at least 30 minutes before cooking
Pat the lamb dry with paper towels after marinating to ensure good browning
Preheat your air fryer to 390°F (200°C) for 5 minutes
Have all ingredients prepped and ready before threading the skewers

1
Make the marinade
- In a small bowl, whisk together harissa paste, olive oil, lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, kosher salt, and black pepper until smooth and well combined.
- Taste and adjust seasoning if needed—the paste should be aromatic and slightly spicy.
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Ready when: Marinade is smooth with no lumps and evenly colored
Tip: Mix the spices in the marinade rather than dusting them on the lamb—this ensures even distribution and deeper flavor
2
Marinate the lamb
- Place the cubed lamb in a large mixing bowl.
- Add the harissa marinade and stir until every piece is coated.
- Fold in the chopped fresh cilantro.
- Cover and refrigerate for 30 minutes (or up to 2 hours for deeper flavor).
- The longer marinating time helps the lamb absorb the spices.
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Ready when: All lamb pieces are evenly coated in marinade
Tip: Don't skip the marinating step—it ensures tender, flavorful lamb with a caramelized exterior
3
Prepare to thread skewersOven 390°F / 200°C
- Remove the lamb from the refrigerator 10 minutes before threading.
- Pat the marinated lamb pieces dry with paper towels—this helps them brown better in the air fryer.
- Preheat the air fryer to 390°F (200°C) for 5 minutes.
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Ready when: Lamb is patted dry and slightly moist but not wet
Tip: Patting the lamb dry is crucial—excess moisture prevents proper browning and caramelization
4
Thread the skewers
- Working with one soaked wooden skewer at a time, alternate threading ingredients: start with a piece of red onion, then a lamb cube, an apricot half, another piece of onion, another lamb cube, and repeat this pattern until the skewer is full and evenly distributed (typically 3 lamb pieces, 3 apricot halves, and 3 onion pieces per skewer).
- Leave about ½ inch at each end.
- You should have 8 skewers total.
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Ready when: All 8 skewers are threaded evenly with no exposed wooden ends
Tip: Don't crowd the ingredients—leave small gaps so air circulates around each piece and they cook evenly
5
Air fry in batchesOven 390°F / 200°C
- Arrange 4 skewers in the air fryer basket in a single layer, spacing them so they don't touch.
- If your air fryer is small, work in batches.
- Air fry at 390°F (200°C) for 12 minutes, shaking the basket gently after 6 minutes to ensure even cooking and browning on all sides.
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Ready when: Lamb is deep golden brown with charred edges; apricots are caramelized and tender; onion is softened and lightly charred
Tip: Don't skip the halfway shake—it promotes even browning and ensures the bottoms don't burn
6
Check doneness and restOven 160°F / 70°C
- Insert an instant-read thermometer into the thickest lamb piece (avoiding the onion and apricot).
- The lamb should reach 160°F (71°C) for medium or 165°F (74°C) for well-done.
- If it hasn't reached temperature, return to the air fryer for 1–2 minutes.
- Remove from the air fryer and let rest for 2 minutes before serving.
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Ready when: Instant-read thermometer reads 160–165°F (71–74°C) in the thickest piece
Tip: Don't skip the rest—it allows juices to redistribute, keeping the lamb tender and moist
7
Repeat for second batch (if needed)Oven 390°F / 200°C
- If you air-fried in batches, repeat Steps 5 and 6 with the remaining 4 skewers.
- You can keep the first batch warm in a low oven (200°F/93°C) while the second batch cooks.
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Ready when: Lamb reaches 160–165°F (71–74°C) as verified with instant-read thermometer
8
Garnish and serve
- Transfer the skewers to a serving platter.
- Drizzle lightly with a touch of honey if desired (optional, for extra sweetness and shine), and garnish with fresh cilantro.
- Serve immediately, optionally with couscous, a yogurt sauce, or a simple salad.
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Ready when: Skewers are plated and garnished
Tip: The honey adds a subtle glaze and balances the harissa heat—taste your skewer first and add only if desired

Good to know

Tips

For extra Moroccan flair, serve with a cooling yogurt sauce: mix Greek yogurt with lemon juice, minced garlic, and a pinch of cumin. The coolness balances the harissa heat beautifully.
If your air fryer is large, you can fit all 8 skewers in one batch. Just arrange them without overlapping, and the cooking time remains 12 minutes.
The apricots add natural sweetness that balances the spicy harissa and the slight bitterness of caramelized onion. Don't skip them.
For a meal, serve these skewers over fluffy couscous tossed with olive oil, lemon, and fresh herbs, or alongside roasted vegetables like zucchini and bell peppers.

Make ahead

Marinate the lamb and cilantro in the harissa paste up to 2 hours ahead in the refrigerator. Thread the skewers up to 4 hours before cooking and refrigerate until ready to air fry. Do not assemble more than 4 hours ahead, as the apricots and onions will begin to release moisture.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven for 5–7 minutes or in the air fryer at 350°F (175°C) for 5 minutes until heated through. Freezing is not recommended, as the texture of the lamb and vegetables may suffer. Best served fresh or within 1 day.

Substitutions

lamb shoulder, cut into 1-inch cubes → boneless lamb leg or beef sirloin cubes. Beef sirloin will cook slightly faster; reduce air-fry time by 1–2 minutes. Lamb leg is leaner; avoid overcooking to prevent dryness.
harissa paste → 2 tbsp (30 g) tomato paste mixed with 1 tbsp (15 ml) olive oil, ½ tsp cayenne pepper, and 1 tsp paprika. Homemade harissa substitute is slightly less complex but still delivers warmth and depth. Adjust heat to taste with additional cayenne.
dried apricots, lightly packed → dried figs, prunes, or pitted dates, halved. Each brings different sweetness: figs are mild, prunes are tart, dates are very sweet. Choose based on your preference for sweetness level.
fresh cilantro, finely chopped → fresh parsley or a mix of parsley and mint. Cilantro is traditional in Moroccan cuisine; parsley is milder and mint adds brightness. Use the same amount as cilantro.