Ingredients:
For the marinade:
1.5 pounds (680g) boneless, skinless chicken breasts or thighs, cut into 1-inch cubes
1/4 cup plain yogurt
2 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Salt and black pepper to taste
For the kebabs:
Wooden skewers (soak them in water for at least 30 minutes to prevent burning)
Bell peppers, onions, and cherry tomatoes (or your choice of vegetables)
Olive oil (for brushing)
Instructions:
In a bowl, combine all the marinade ingredients: yogurt, olive oil, lemon juice, garlic, cumin, paprika, coriander, turmeric, cinnamon, salt, and pepper.
Add the chicken cubes to the marinade and ensure they are well-coated. Cover the bowl and refrigerate for at least 30 minutes, or ideally, marinate overnight for more flavor.
Preheat your air fryer to 375°F (190°C).
Thread the marinated chicken pieces onto the soaked wooden skewers, alternating with your choice of vegetables.
Lightly brush the kebabs with olive oil to help them cook and brown nicely in the air fryer.
Place the skewers in the air fryer basket, leaving some space between them to ensure even cooking.
Cook the chicken kebabs in the air fryer for about 12-15 minutes, flipping them halfway through the cooking time. The exact time may vary based on your air fryer’s model and the thickness of the chicken pieces. Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
Once the chicken is cooked through and has a nice golden-brown exterior, remove the kebabs from the air fryer.
Let the kebabs rest for a few minutes before serving. You can garnish them with fresh herbs, a squeeze of lemon juice, or a yogurt-based dipping sauce.
