Air Fryer Kabobs: Can You Make Them?

Kabobs, also known as kebabs, are a delicious meal that can be made in an air fryer. They are a great option when the weather is uncooperative, and you don't want to use an outdoor grill. The air fryer method also saves you from having to heat up a grill or go outside to cook. You can make chicken, beef, or even vegetarian kabobs in an air fryer, and they come out juicy and full of flavor.

Kabob/kebab ingredients and preparation

Kebabs are a variety of roasted meat dishes that originated in the Middle East. They usually consist of cut-up ground meat, sometimes with vegetables and various other accompaniments. The traditional meat for kebabs is lamb, but regional recipes may include beef, goat, chicken, fish, or even pork.

Kabab Koobideh

This Iranian kebab is made from ground lamb or beef or a mix of both. It is usually served with rice or bread, grilled tomatoes, and sumac.

To make Kabab Koobideh, you will need:

• Ground lamb or beef
• Grated onions
• Saffron
• Ice cubes
• Tomatoes
• Basil
• Sliced red onions
• Sumac
• Flatbread or rice

The preparation method involves:

• Grating and squeezing the moisture out of the onions
• Combining the ground meat with the onions, red pepper, salt, and baking soda (optional)
• Kneading the mixture until it becomes sticky
• Covering and refrigerating the mixture for at least 1 hour
• Preparing any side dishes, such as rice, grilled tomatoes, and saffron butter
• Shaping the meat around wide, flat stainless steel skewers
• Grilling the kebabs over very high heat for a short time, turning them frequently to prevent one side from overcooking
• Brushing the grilled kebabs with saffron butter

Air Fryer Beef and Vegetable Kebabs

These kebabs are made with beef and a variety of vegetables, including onions, mushrooms, and bell peppers. The beef and vegetables are marinated and then threaded onto skewers before being cooked in an air fryer.

To make Air Fryer Beef and Vegetable Kebabs, you will need:

• Sirloin or tri-tip steak
• Sweet or red onion
• Button mushrooms
• Red wine vinegar
• Worcestershire sauce
• Olive oil
• Spices (salt, pepper, dried oregano, dried thyme, garlic powder, onion powder, sriracha or other hot sauce)

The preparation method involves:

• Cutting the beef and vegetables into 1-inch cubes
• Combining the marinade ingredients and whisking until well blended
• Drizzling the marinade over the beef and vegetables, covering, and refrigerating for 4-24 hours
• Threading the beef and vegetables onto separate skewers
• Preheating the air fryer to 400°F
• Cooking the kebabs in the air fryer for 8-10 minutes, turning halfway through

Air Fryer Chicken Kabobs

These kebabs are made with chicken breast and colorful vegetables, threaded onto skewers and cooked in an air fryer.

To make Air Fryer Chicken Kabobs, you will need:

• Boneless skinless chicken breasts
• Bell peppers (red, yellow, or orange)
• Zucchini
• Red onion
• Olive oil
• Red wine vinegar
• Garlic
• Dried spices (basil, oregano, thyme, onion powder)
• Salt and pepper

The preparation method involves:

• Making a marinade by combining olive oil, red wine vinegar, minced garlic, and dried spices
• Adding the chicken to the marinade and coating it well
• Cutting the vegetables into similar-sized pieces
• Adding the vegetables to the marinade and coating them well
• Threading the chicken and vegetables onto skewers that fit your air fryer
• Preheating the air fryer to 370°F
• Cooking the kebabs in the air fryer for 12-15 minutes, turning halfway through, until the internal temperature of the chicken reaches 160°F

Shish Kabobs

Shish kabobs are a type of kebab that is commonly grilled, but can also be cooked in an air fryer. They typically include meat and vegetables threaded onto skewers.

To make Shish Kabobs, you will need:

• Spices (garlic powder, nutmeg, cardamom, allspice, paprika, salt, and pepper)
• Bell peppers and red onions
• Meat (beef tenderloin, sirloin, or another cut of steak)
• Lemon
• Olive oil
• Red wine
• Bamboo or wooden skewers

The preparation method involves:

• Making a spice rub by mixing the spices
• Cutting the meat into 1-inch cubes and coating it with the spice rub
• Preparing a marinade by combining sliced red onion, lemon juice, olive oil, and red wine
• Adding the seasoned meat to the marinade and coating it well
• Refrigerating the marinated meat for at least 30 minutes, or longer for tougher cuts of meat
• Soaking bamboo or wooden skewers in water for at least 1 hour
• Cutting the onion and bell peppers into pieces similar in width to the meat
• Threading the meat, onion, and bell peppers onto the skewers, alternating them
• Preheating a grill or air fryer
• Cooking the shish kabobs for 8-10 minutes, turning occasionally and brushing with the marinade

Air fryer settings and cooking times

The cooking time for your kabobs will depend on the type of meat and vegetables you are using. Chicken and beef have different cooking times, so it is best to cook them separately.

For chicken kabobs, preheat your air fryer to between 370 and 400 degrees Fahrenheit. Place 4-5 skewers in the air fryer basket in a single layer and cook for 12-15 minutes, or until the internal temperature of the chicken reaches 160 degrees Fahrenheit. Turn the kabobs once after 7 minutes.

For steak kabobs, cook at 400 degrees Fahrenheit for 6 minutes on each side. You can also cook at 380 degrees Fahrenheit for 5 minutes on each side. Steak should reach an internal temperature of at least 145 degrees.

The cooking time will also depend on the size of your meat and vegetable pieces. Smaller pieces will cook quicker, while larger pieces may need a longer cooking time. It is important to ensure that your meat is cooked thoroughly. You can use a meat thermometer to check the internal temperature of your meat.

When using wooden skewers, it is recommended to soak them in water for at least 10 minutes before cooking to prevent them from burning.

Skewer types and preparation

Skewers are a versatile tool to use in an air fryer, allowing for easy flipping and even cooking of meats and vegetables. Here are some tips for skewer types and preparation:

Skewer Types

• Wooden skewers are commonly used for air fryer kabobs, but they need to be soaked in water for at least 10-30 minutes before use to prevent burning or charring.
• Metal skewers are recommended for high-temperature cooking and longer cooking times, as they are more durable and won't burn or warp.
• The length of skewers varies, with 6-inch, 8-inch, and 9-inch options available to fit different air fryer models. Ensure the skewers fit your air fryer by measuring the space between the heating element and the basket before ordering.

Skewer Preparation

• Soak wooden skewers in water for at least 30 minutes to prevent burning.
• Preheat your air fryer to the desired cooking temperature to ensure even cooking.
• Choose the right type of skewer for your ingredients and cooking method. For high heat and longer cooking times, use metal skewers.
• Don't overcrowd the air fryer basket. Leave space between each skewer to allow for proper air circulation and even cooking.
• Cut ingredients into uniform-sized pieces before skewering to ensure even cooking.
• Marinate your ingredients before skewering to infuse flavour. A simple marinade can be made with olive oil, spices, and herbs.
• Thread ingredients onto skewers evenly, leaving a little space between each piece for proper air circulation.
• Lightly brush or spray the skewers with oil to promote browning and prevent sticking.
• Place the skewers in a single layer in the air fryer basket, ensuring they don't touch each other to allow for even browning.

Marinade ingredients and preparation

There are many different marinade ingredients you can use for your kabobs, depending on your preferences and the type of meat and vegetables you are using. Here is a list of some ingredients you can use:

For Chicken Kabobs:

• Olive oil
• Red wine vinegar
• Fresh garlic
• Dried herbs (basil, oregano, thyme, onion powder)
• Salt and pepper

For Beef Kabobs:

• Olive oil
• Minced garlic
• Lemon juice
• Chili powder
• Cumin
• Salt and pepper
• Red wine vinegar
• Worcestershire sauce
• Soy sauce
• Brown sugar
• Ginger
• Dried thyme
• Garlic paste
• Dried parsley
• Dried oregano

Marinade Preparation:

• Combine all the ingredients for the marinade in a large bowl and whisk until well blended.
• Add the meat to the bowl and stir to coat. You can also place the meat and marinade in a ziplock bag and shake to coat.
• Cover the bowl with plastic wrap and place it in the refrigerator to marinate for at least 30 minutes or up to 24 hours. The longer it sits, the more intense the flavor will be.
• Remove the meat from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
• While the meat is sitting in the marinade, cut your vegetables into similar-sized pieces.
• Add the vegetables to the bowl with the meat and marinade, and stir to coat.
• Skewer the meat and vegetables onto sticks, leaving a small space between each piece to allow for even cooking.

Storing and reheating kabobs

Storing Kabobs

Whether you've cooked up a storm and have leftovers, or you're preparing your kabobs in advance, storing them correctly is essential.

Firstly, always use an airtight container or wrap your kabobs tightly in aluminium foil or plastic wrap. If you've used wooden skewers, remove the meat and vegetables from them before storing. Kabobs can be stored in the refrigerator for up to 3-4 days.

For longer storage, freeze your kabobs. They'll stay good for up to 2-3 months. When freezing, lay the kabobs flat to maintain their shape. Label containers with the date, so you can keep track of freshness.

Reheating Kabobs

When you're ready to enjoy your kabobs again, there are a few different methods you can use to reheat them while maintaining taste and food safety.

Oven

The oven method is generally the preferred way to reheat kabobs, as it helps retain moisture and flavour. Preheat your oven to 350°F (175°C). If your kabobs are on skewers, remove the meat and vegetables and place them on a baking sheet lined with foil. Cover with another layer of foil to prevent drying.

Reheat for about 10-15 minutes, checking periodically to ensure even heating. For a crispier finish, remove the top foil for the last few minutes.

Stovetop

The stovetop method is ideal for smaller portions and gives you more control over the reheating process. Heat a skillet over medium heat and add a small amount of oil to prevent sticking. Add your kabobs, turning occasionally to ensure even heating.

To prevent drying, add a splash of broth or water to create steam. Cook for 3-5 minutes, or until heated through.

Microwave

The microwave is the fastest way to reheat kabobs, but it requires careful attention to avoid overcooking. Place the kabobs on a microwave-safe plate and cover with a damp paper towel to promote steaming and prevent drying.

Heat in 30-second intervals, rotating the plate each time for even heating. Most kabobs will be fully reheated in 1-2 minutes, but this will depend on the quantity and your microwave's power.

Let the kabobs rest for 30 seconds to one minute after heating, to allow the temperature to equalize.

Grill

Reheating kabobs on a grill imparts a fresh, charred flavour. Preheat your grill to medium-high heat and brush the kabobs lightly with oil to prevent sticking. Place the kabobs on the grill grates and heat for 2-3 minutes per side, turning once or twice.

Watch closely to avoid burning and remove from the heat when warmed through. Let the kabobs rest for a couple of minutes before serving to allow the juices to redistribute.

Food Safety

Food safety is crucial when storing and reheating kabobs, especially if they contain chicken. Always refrigerate leftovers within two hours of cooking and keep them at 40°F (4°C) or below.

Discard any kabobs left at room temperature for over two hours. When reheating, use methods that bring the food to a safe temperature quickly, as slow reheating can allow bacteria to multiply.

Always ensure that reheated kabobs reach an internal temperature of 165°F (74°C) to eliminate harmful bacteria. Use a food thermometer to check, especially with chicken.

Frequently asked questions