Air Fryer Kabobs: Can You Cook Them?

Kabobs, or kebabs, are a fun and tasty meal that can be made in an air fryer. The skewered meat and vegetables can be cooked in an air fryer in under 15 minutes, making them a quick and easy option for a summer cookout or any time you want to avoid firing up the grill. You can use a variety of meats, including chicken, beef, lamb, or pork, and add your favourite vegetables, such as bell peppers, onions, zucchini, and mushrooms. Before cooking, the meat and veggies are typically marinated and then threaded onto skewers, which can be wooden or metal. The skewers are then placed in the air fryer and cooked until tender and slightly charred. So, if you're looking for a new way to make kabobs, give your air fryer a try!

Kabob/kebab ingredients and preparation

Kebabs are typically made with meat, usually lamb, beef, chicken, or fish, and vegetables. They can also be made with tofu or other vegetarian options.

Meat for kebabs should be cut into cubes, ideally around 1 inch (2.5 cm) in size. The meat is usually marinated before cooking. Marinades vary but often include olive oil, lemon juice, garlic, and spices. The meat should be left to marinate for at least 4 hours, but preferably up to 24 hours.

Vegetables should be sturdy enough to withstand the heat without falling apart. Good options include onion, bell pepper, zucchini, mushrooms, cherry tomatoes, and potatoes. Vegetables should be cut into similar-sized pieces as the meat, around 1 inch in size. They can be marinated along with the meat or separately tossed in marinade before cooking.

To assemble the kebabs, thread the meat and vegetables onto skewers, leaving a small space between each piece. If using wooden skewers, soak them in water for at least 10-30 minutes before use to prevent burning. Metal skewers tend to be better at conducting heat and are less likely to break than wooden ones.

Kebabs can be cooked on a grill, under an oven broiler, or in an air fryer. When using an air fryer, check that the skewers fit inside the appliance before cooking. If they don't fit, the meat and vegetables can be cooked loose in the basket. Preheat the air fryer to around 400°F and cook the kebabs for 8-15 minutes, turning them halfway through.

Air fryer temperature and cooking time

The cooking time and temperature for your kabobs will depend on the type of meat you are using. For chicken, the air fryer should be set to around 350-380°F and cooked for 12-15 minutes. For steak, a higher temperature of 400°F is required, and they should be cooked for 12 minutes.

Chicken kabobs are best cooked until the internal temperature of the meat reaches 165°F. Steak kabobs are considered done when they reach an internal temperature of 145°F.

It is also important to ensure that the skewers you are using fit inside your air fryer. If they are too long, you can trim them with scissors.

Skewer type and size

Skewers are an essential component of making kabobs in an air fryer. You can use either wooden or metal skewers, depending on your preference for convenience and ease of cleanup. Wooden skewers are easier to cut down to size and are more convenient for cleanup, but they may burn during the cooking process. Metal skewers, on the other hand, retain heat and will need to be handled with tongs or oven mitts when removing them from the air fryer.

Before using wooden skewers, it is important to soak them in water for at least 10 to 30 minutes to prevent them from burning. This step can be skipped if you are using metal skewers. Additionally, ensure that your skewers are cut to the appropriate size for your air fryer. Standard skewer sizes that fit most air fryers are 6 to 8 inches in length.

When preparing your kabobs, it is important to leave some space at the end of each skewer for easy handling. Additionally, avoid overcrowding the air fryer basket by cooking the kabobs in batches if needed. This will ensure proper airflow and even cooking.

Marinade ingredients and preparation

Marinating the meat and vegetables is a crucial step in preparing juicy and flavourful kabobs. Here is a guide on the marinade ingredients and preparation:

Marinade Ingredients:

• Oil: Use a high-heat oil like olive oil, avocado oil, grapeseed oil, or sesame oil.
• Soy Sauce: Reduced sodium soy sauce adds flavour and helps tenderize the meat.
• Acidity: Lemon juice, red wine vinegar, or apple cider vinegar add a tangy flavour and help tenderize the meat.
• Sweetness: Honey, maple syrup, or brown sugar balance the flavours and promote caramelization.
• Aromatics: Fresh garlic, ginger, and onion powder add depth of flavour.
• Spices: Dried basil, oregano, thyme, chilli powder, cumin, and black pepper provide warmth and enhance the other flavours.

Optional Ingredients:

• Dairy: Yogurt or buttermilk can be used to tenderize and add creaminess to the marinade.
• Fruit: Pureed pineapple or papaya contains enzymes that break down meat fibres, making them more tender.
• Umami: Worcestershire sauce or tomato paste adds depth of flavour and savouriness.

Preparation:

• Combine Ingredients: In a large bowl, whisk together the oil, acidic ingredient(s), sweet ingredient(s), aromatics, and spices. You can also add soy sauce and any other optional ingredients you choose.
• Marinate Meat: Cut the meat into 1-inch cubes and place them in a ziplock bag or bowl. Pour the marinade over the meat, ensuring each piece is well-coated. Cover and refrigerate for at least 2 hours or up to 24 hours for more intense flavour.
• Prepare Vegetables: While the meat is marinating, cut the vegetables into similar-sized pieces, about 1-inch in thickness. This ensures even cooking.
• Combine Meat and Vegetables: Place the cut vegetables into the bowl with the marinated meat and stir until everything is well-coated in the marinade. You can also add the vegetables to the skewers separately.
• Skewer: Thread the meat and vegetables onto skewers, alternating between the two. Leave a small space between each piece to allow for even cooking.
• Rest: Place the assembled skewers in the refrigerator for 30 minutes to 24 hours to allow the flavours to develop further.

Storage and reheating

Proper storage and reheating of kabobs are essential to maintain their taste, texture, and food safety. Here are some detailed guidelines for storing and reheating your air-fried kabobs:

Storage:

• Cooling: After cooking, let the kabobs cool down to room temperature. It is important to ensure that they reach a safe storage temperature, ideally 40°F (4°C) or below.
• Storage Containers: Use airtight containers, heavy-duty aluminium foil, or plastic wrap to store the kabobs. This helps to maintain moisture and prevent contamination.
• Refrigeration Duration: Store the wrapped kabobs in the refrigerator and consume them within 3-4 days. The longevity of leftovers can be affected by factors such as the freshness of the ingredients before cooking and proper handling after cooking.
• Freezing: For longer storage, you can freeze the kabobs for up to 2-3 months. Label the container with the date to keep track of freshness.

Reheating:

• Temperature: Set your air fryer to 350°F (175°C). This temperature ensures gentle warming without drying out the meat.
• Use Foil or Liner: Place foil or a liner at the bottom of the air fryer basket to catch any drippings during the reheating process.
• Avoid Overcrowding: Place the kabobs in the air fryer basket, ensuring they are not overcrowded. This allows for more even heating.
• Cooking Time: Reheat the kabobs for about 4-6 minutes, flipping them halfway through. Keep a close eye on them to prevent overcooking.
• Internal Temperature: Use a meat thermometer to check the internal temperature of the meat. For food safety, ensure that the kabobs reach an internal temperature of 165°F (74°C).
• Moisture Retention: To prevent the kabobs from drying out, you can lightly baste them with a marinade, sauce, or a splash of water before reheating.
• Resting: After reheating, let the kabobs rest for a minute or two to allow the juices to redistribute and ensure even temperature distribution.
• Leftovers: It is recommended to reheat cooked chicken only once. Reheating multiple times increases the risk of bacterial growth and foodborne illness.

Frequently asked questions