Air-Fried Chicken Kabobs: Quick, Easy, And Delicious!

Chicken kabobs are a tasty treat, but can you cook them in an air fryer? Absolutely! Chicken kabobs are simple to make in an air fryer and are a healthy option for a summer BBQ. They are also a great low-carb meal. The air fryer locks in moisture, giving the chicken a beautifully charred edge, making this an easy, foolproof way to enjoy kebabs. You can use a variety of vegetables, such as zucchini, bell peppers, and onions, and even add halloumi or grilling cheese for an extra bite. The key to success is to ensure even cooking by cutting the chicken and vegetables into similar-sized pieces and allowing enough space between the pieces on the skewers.

Chicken kabob marinade ingredients

Chicken kabobs can be made with a variety of marinade ingredients, depending on your taste preferences. Here are some ingredients you can use to make delicious chicken kabob marinades:

Yogurt Marinade:

• Yogurt
• Olive oil
• Lemon (juice and/or zest)
• Garlic
• Spices (such as paprika, cumin, cinnamon, and red pepper flakes)

Lemon-Garlic Marinade:

• Lemon juice
• Honey
• Balsamic vinegar
• Oregano
• Garlic powder
• Salt and pepper

Soy Sauce Marinade:

• Olive oil
• Soy sauce (low sodium)
• Lemon juice
• Worcestershire sauce
• Brown sugar (or honey)
• Garlic
• Italian seasoning
• Black pepper

Honey-Soy Marinade:

• Honey
• Soy sauce
• Vegetable oil
• Black pepper

Middle Eastern-Style Marinade:

• Yogurt
• Olive oil
• Paprika
• Cumin
• Cinnamon
• Red pepper flakes
• Lemon zest
• Lemon juice
• Salt
• Pepper
• Garlic

When making chicken kabobs, it is important to cut the chicken into 1-inch cubes or pieces. You can then add the chicken to your chosen marinade and let it sit in the refrigerator for at least 30 minutes to overnight. Soaking wooden skewers in water for about 20 minutes to an hour is also recommended to prevent them from burning on the grill.

Chicken and vegetable preparation

Chicken kabobs in an air fryer are simple to make and taste delicious. They are a healthy option for a summer barbecue, and are much better than grilling or baking in the oven.

Firstly, cut up your chicken and vegetables into evenly-sized pieces. Aim for around 1-inch cubes. You can use chicken breasts or thighs, but if you're using breasts, make sure they are skinless. You can also swap chicken breasts for boneless, skinless chicken thighs. For vegetables, zucchini, bell peppers, and red onions are a great combination, but you can also use brown or white mushrooms, baby potatoes, cherry tomatoes, or yellow squash.

Next, prepare your marinade. In a large bowl or ziploc bag, combine lemon juice, honey, balsamic vinegar, oregano, garlic powder, salt, and pepper. You can also add soy sauce or liquid aminos to the marinade, which will add a deep flavor and act as a natural tenderizer. Place the chicken in the marinade and cover with plastic wrap or place in an airtight container. Leave to marinate in the refrigerator for at least 30 minutes, or even overnight for maximum flavor.

Now, prepare your skewers. If using wooden skewers, make sure they have soaked in water for 30 minutes to prevent them from burning. Thread the chicken and vegetables onto the skewers, leaving a slight gap between each piece and alternating between the two. You can also add halloumi or grilling cheese to the skewers for an extra bite. Leave some space at each end of the skewer so they are easy to handle.

If you are preparing the skewers in advance, cover them tightly with plastic wrap and refrigerate until you are ready to cook.

Skewering the chicken and vegetables

Cut and Marinate:

Before skewering, cut your chicken into bite-sized or 1-inch cubes. You can use chicken breasts or thighs, ensuring they are boneless and skinless. Place the chicken pieces in a bowl or ziploc bag and add your chosen marinade. For a simple marinade, combine olive oil, red wine vinegar, fresh or minced garlic, and dried herbs such as oregano, basil, thyme, and onion powder. You can also add salt, pepper, and other seasonings like onion powder, red pepper flakes, or cayenne pepper to taste.

Let the chicken marinate in the refrigerator for at least 30 minutes, or even overnight for more intense flavor. While the chicken is marinating, you can also prepare your vegetables. Cut zucchini, bell peppers, onions, or any other vegetables of your choice into similar-sized pieces, slightly smaller than the chicken pieces. This ensures even cooking and prevents the edges from browning too quickly.

Skewering Technique:

When you're ready to assemble the kabobs, grab your skewers. You can use metal or bamboo/wooden skewers, ensuring they fit in your air fryer. If using wooden skewers, soak them in water for about 30 minutes beforehand to prevent burning. Thread the chicken and vegetable pieces onto the skewers, leaving a slight gap between each piece. Start and end with a piece of bell pepper for a colorful touch. Aim for 3-4 chicken pieces per skewer, or about 4-7 pieces in total, depending on the size of your skewers.

Storage and Prep:

If you're prepping the kabobs ahead of time, you can cover them tightly and refrigerate until ready to cook. They can be stored for up to 24 hours before cooking. When it's time to cook, preheat your air fryer to 370-[400 degrees Fahrenheit]. Place the skewers in a single layer in the air fryer basket, spaced out evenly to promote even cooking and browning.

And that's it! You're now ready to cook your delicious chicken and vegetable kabobs in your air fryer. Follow the cooking instructions provided by your air fryer for the best results. Enjoy the convenience and flavor of this healthy and easy-to-prepare meal!

Air fryer settings and cooking times

To cook chicken kabobs in an air fryer, you will need to preheat the air fryer to a temperature between 370 and 400 degrees Fahrenheit. If your air fryer does not require preheating, set it to 400°F when you put the skewers in.

The cooking time will depend on the number of skewers you are cooking, the power of your air fryer, and whether you are cooking in batches. If you are cooking a single layer of skewers, the kabobs will be ready in 12 to 15 minutes. If you are cooking in batches, each batch will take 6 to 9 minutes. Turn the kabobs once after 7 minutes to ensure even cooking.

The internal temperature of the chicken should reach 160 to 165 degrees Fahrenheit to be safe to eat. If you don't have a thermometer, you can cut into a piece of chicken to check if it is cooked. It should be white and opaque in the center, and the juices should run clear. If there is any pink or translucence, cook the kabobs for a little longer.

Serving suggestions

Chicken kabobs cooked in an air fryer can be served with a variety of side dishes and sauces. Here are some serving suggestions:

Side Dishes

• Rice: Yellow rice, vermicelli rice, or plain rice go well with the kabobs.
• Salads: A fresh salad like fattoush, tabouli, or a green salad can be a refreshing accompaniment.
• Pasta Salad: This can be a tasty side dish, especially with the addition of sun-dried tomatoes.
• Potatoes: Mashed potato or roasted baby potatoes are a good option to serve with the kabobs.
• Couscous: This can be a tasty and filling side dish.
• Vegetables: Grilled vegetables or roasted zucchini, bell peppers, and onions can be served as a side.
• Bread: Pita bread or any other type of bread can be served alongside the kabobs to make wraps.

Sauces

• Toum: A Middle Eastern garlic sauce that pairs well with chicken.
• Tahini-based sauce: A simple sauce made by mixing tahini with lemon juice, garlic, salt, and pepper.
• Tzatziki sauce: This sauce can be served with a Shopska salad for a refreshing combination.
• Dipping sauce: A flavorful dipping sauce can enhance the taste of the kabobs.

Frequently asked questions