Air Fryer Chicken Skewers
These Air Fryer Chicken Skewers are deliciously tender and juicy! They make the perfect filling for a shish kebab and are ready in just 30 minutes! No air fryer? You can easily cook these under the grill too!
Servings: 4 skewers
Calories: 127kcal
Ingredients
For The Skewers
- 3 medium chicken breasts chopped into equal chunks
- ½ medium green pepper chopped into square chunks
- ½ medium yellow pepper chopped into square chunks
- 1 small red onion chopped into square chunks
- olive oil spray
For The Marinade
- 60 g (¼ cup) dairy free coconut yoghurt or any plain unsweetened yoghurt
- 1 teaspoon garlic paste or 2 crushed garlic cloves
- ½ teaspoon turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- Zest from 1 lemon
Instructions
- If you're using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
- In a large bowl, mix together the coconut yoghurt, garlic paste, turmeric, ground cumin, ground coriander and lemon zest to make the marinade.
- Cut the chicken into chunks, add to the bowl and toss to coat in the marinade. If you have time, refrigerate for at least 30 minutes (or ideally overnight).
- Whilst the chicken is marinating, chop the peppers and onions into equal sized squares.
- Preheat the air fryer ( if required) to 180˚C / 355˚F or grill to 180˚C.
- Thread the chicken and vegetables onto the skewers, alternating between the different ingredients.
If Using The Air Fryer
- Spray the air fryer tray with some olive oil and give the kebabs a spray too and cook for 12-15 minutes or until the chicken reaches an internal temperature of 165˚F (74˚C), Turn them halfway through.
If Using The Grill
- Grill the skewers for 12-15 minutes, turning occasionally, until the chicken is cooked through.
- Serve the chicken kebabs with some pitta, salad and chilli sauce for extra authenticity
Notes
Lauren’s Tips
- Marinate: I wouldn’t recommend skipping this step! The longer you can let the chicken marinate for, the deeper the flavour will be. Ideally overnight if you can.
- Soak Your Skewers: If you are using wooden skewers, you will need to soak them in water for 10 minutes or so prior to using them, so they don’t burn when in the air fryer or under the grill.
- Cut Chicken Equally: Try and cut the chicken breast into equal size chunks, this way it should all cook evenly.
- Check The Chicken: Keep checking the chicken every few minutes, as timings will vary with different makes and models of air fryers. You may also need to add a couple of extra minutes cooking time if your air fryer doesn’t have a pre-heat function. This recipe was cooked in the Instant Pot Vortex Plus.
- Use A Meat Thermometer: A meat thermometer is the one kitchen gadget I couldn’t live without! Once the chicken reaches an internal temperature of 165˚F (74˚C) it is safe to eat. No more tough, overcooked dry chicken - trust me, it will be a game changer!
Nutrition
Calories: 127kcal | Carbohydrates: 6g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 55mg | Sodium: 113mg | Potassium: 463mg | Fiber: 1g | Sugar: 3g | Vitamin A: 142IU | Vitamin C: 24mg | Calcium: 54mg | Iron: 1mg
