Air Fryer Chicken Kebabs
This healthy recipe reminds me of memories grilling by the poolside on a warm summer evening with my family. Take time to prep these earlier in the day so they have time to marinate, then air fry (or grill if you have a grill!) right before serving. This recipe is inspired from a similar recipe on page 100 in Katie Hale’s Air Mediterranean Air fryer cookbook.
Serves: 6-8
Time: 30 mins prep, 30 mins marinating, 30 mins cook time
Ingredients
- Wooden skewers
- 1/2 cup olive oil
- 2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 cup lemon juice
- 2 TBS apple cider vinegar
- Olive oil cooking spray
- 2 lbs chicken thighs or breasts, cut into 1 inch pieces
- 1 red bell pepper, cut into 1 inch pieces
- 1 red onion, into 1 inch pieces
- 1 large zucchini, cut into 1 inch pieces
- 1 pint cherry tomatoes
Method
- Make the Marinade: In a medium bowl, mix together the olive oil, spices, lemon juice, and apple cider vinegar.
- Assemble the Skewers: Spray 12 skewers with olive oil spray. Then add the chicken and vegetables to the skewers. There should be at least 2 pieces of each vegetable and 2-3 pieces of chicken per skewer.
- Marinate: Place the finished skewers in a 9x13 inch dish and pour the marinade over top. Rotate the skewers so all of the chicken and vegetables get coated well. Put plastic wrap over the dish and let sit/marinate in the fridge for at least 30 mins.
- Air Fry: Preheat the air fryer to 380°F. Place the skewers in a single layer in the air fryer basket and cook for 10 mins. Rotate the kebabs and cook another 15 mins more.
- Serve: Let them cool and serve!