Air Fryer Chicken Kebab
This air fryer chicken kebab gives you juicy, lightly charred chicken and soft peppers without lighting a barbecue. Four short skewers fit in a standard basket and need only 12 minutes at 200°C. Tuck them into warm flatbreads with salad, or serve them with rice and a spoonful of yoghurt. The marinade is a simple mix of olive oil, paprika, garlic and oregano.
- Total
- 42 min
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 2
- Per serving
- 390kcal
Why air fryer chicken kebab works
Small cubes of chicken cook through quickly in fast-moving hot air, and the thin edges of the pepper and onion pick up a light char, much like a grill. Chicken breast is lean, so the oil in the marinade matters, and so does the 2-minute rest at the end. Boneless thighs are more forgiving if you tend to overcook breast (bone-in pieces are covered in air fryer chicken thighs); if you only want plain fillets, there is a separate guide to air fryer chicken breast. You can swap the paprika for smoked paprika, or add a squeeze of lemon to the marinade.
A standard 4–5 litre basket takes four skewers in one layer. With a smaller basket, cook two at a time and allow another 12 minutes.
The method for air fryer chicken kebab
Tap a time to start a timer.
- Soak and marinate If you are using wooden skewers, soak them in cold water for . Meanwhile, pat the chicken dry with kitchen paper and cut it into 2.5cm cubes. Toss the chicken in a bowl with the oil, paprika, garlic powder, oregano, salt and pepper, then leave it for .
- Thread the skewers Cut the red pepper and onion into 2.5cm pieces and separate the onion layers. Thread chicken, pepper and onion onto the 4 skewers, alternating them and leaving small gaps so the hot air can reach every side.
- Air fry Heat the air fryer to 200°C for . Lay the skewers in a single layer in the basket, not touching, and cook at 200°C for , turning them after , until the chicken is golden and the edges of the vegetables are lightly charred.
- Check and rest Cut into the thickest piece of chicken. It should be steaming hot with no pink and clear juices, or 75°C on a meat thermometer. Rest the skewers for , then serve in warm flatbreads with salad.
Serving ideas and an oven alternative
Warm flatbreads, a crunchy salad and a spoonful of plain yoghurt are all you need. Rice works too.
Without an air fryer, lay the skewers on a lined baking tray and cook at 220°C (200°C fan), gas 7, for 16–18 minutes, turning halfway, until the chicken is cooked through.
Common problems and fixes for Air Fryer Chicken Kebab
- The wooden skewers scorch at the ends.
- Soak them for 10 minutes and keep the ends away from the sides of the basket. Short metal skewers avoid the problem altogether.
- The chicken is dry but the vegetables are still firm.
- The vegetable pieces are too big. Cut the pepper and onion no larger than the chicken and leave small gaps between the pieces so the air can circulate.
- The kebabs come out pale rather than charred.
- Pat the chicken dry before adding the oil and keep the skewers apart. For more colour, brush with a little extra oil and add 1–2 minutes at the end.
Frequently asked questions about Air Fryer Chicken Kebab
How long do chicken kebabs take in the air fryer?
12 minutes at 200°C, turning halfway, after a 3-minute preheat. Chicken cut into 2.5cm cubes is done when it is steaming hot all the way through with no pink inside.
Do you need to soak wooden skewers for the air fryer?
Yes, 10 minutes in cold water is enough to stop the ends from scorching. Metal skewers need no soaking.
Can you use chicken thighs instead of chicken breast?
Yes. Boneless, skinless thighs stay juicier than breast and need 1–2 extra minutes. Cut them into the same 2.5cm cubes.
Can you make air fryer chicken kebab ahead?
Yes, thread the skewers, cover them and keep them in the fridge for up to 24 hours before cooking. Leftover cooked skewers keep for 2 days in the fridge and should be reheated only once, until steaming hot.
How did you like the recipe?
4.7 / 5 · 71 ratings
