How to make delicious chicken kebabs in the air-frier?

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Air-Fryer Chicken Kebabs

Juicy, flavorful and lightly charred, these air-fryer chicken kebabs are easy to make at home without deep-frying. The key is to marinate the chicken well and avoid overcrowding the air-fryer basket.

Ingredients

For the kebabs:

  • 500 g boneless chicken, cut into bite-sized pieces
  • 1 medium onion, cut into chunks
  • 1 bell pepper, cut into chunks
  • 2 tbsp thick yogurt
  • 1 tbsp lemon juice
  • 1 tbsp ginger-garlic paste
  • 1 tsp Kashmiri red chilli powder
  • ½ tsp turmeric
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp garam masala
  • 1 tsp chaat masala
  • 1 tbsp oil
  • Salt to taste

Method

1. Marinate the chicken

Add chicken to a bowl with yogurt, lemon juice, ginger-garlic paste, spices, salt and oil. Mix thoroughly so every piece is coated.

Cover and refrigerate for at least 30 minutes. For deeper flavor, marinate for 4–8 hours.

2. Prepare the skewers

Thread the marinated chicken onto wooden or metal skewers, alternating with pieces of onion and bell pepper.

If using wooden skewers, soak them in water for about 20–30 minutes beforehand.

3. Preheat the air fryer

Preheat your air fryer to 200°C (400°F) for about 3–5 minutes.

Lightly grease the basket or spray the kebabs with a little oil.

4. Air-fry the kebabs

Place the skewers in the basket in a single layer without overcrowding.

Cook at 200°C for 10–14 minutes, turning the kebabs halfway through. The exact time will depend on the size of the chicken pieces and your air fryer.

For extra charred edges, cook for another 1–2 minutes at the end.

5. Check for doneness

The chicken should be completely cooked through, with no pink center. For food safety, chicken should reach an internal temperature of 74°C (165°F).

How to Serve

Serve the hot kebabs with:

  • Mint-coriander chutney
  • Sliced onions
  • Lemon wedges
  • Fresh coriander
  • A little chaat masala

Tips for Extra-Juicy Kebabs

  • Use thigh meat if you prefer particularly juicy kebabs.
  • Don’t cut the chicken into very small pieces, as they can dry out quickly.
  • Don’t overcrowd the basket.
  • A few drops of lemon juice just before serving can brighten the flavor.
  • For a smoky restaurant-style flavor, add a small amount of smoked paprika to the marinade.

Prep time: 15 minutes
Marinating time: 30 minutes–8 hours
Cooking time: 10–14 minutes
Serves: 3–4

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