Air Fryer Chicken Kebabs
Listen, I’ve been air frying since 2016, before the air fryer had its little viral moment, and kebabs are proof that weeknight dinner doesn’t have to be boring. These chicken kebabs are juicy with perfectly charred edges and tender veggies that taste straight off the grill, all without stepping outside. I’ve tested just about every air fryer trick there is, and this one always hits.
Servings 4 kebab skewers
Calories 136kcal
Ingredients
- 16 oz skinless chicken breasts Cut into 1-inch cubes
- 2 tablespoons soy sauce or liquid aminos
- 1 tablespoon Chicken Rub Seasoning
- 1 teaspoon BBQ Rub/Seasoning
- Salt and pepper to taste
- ½ green pepper sliced
- ½ red pepper sliced
- ½ yellow pepper sliced
- ½ zucchini sliced
- ¼ red onion sliced
- 4-5 grape tomatoes
- cooking oil spray optional
Instructions
- Marinating the chicken is preferred but not required. If you plan to marinate the chicken, place the chicken in a sealable plastic bag or large bowl with the soy sauce, chicken seasoning, BBQ seasoning, and salt and pepper to taste. Shake the bag to ensure the chicken is evenly coated and seasoning. If using a bowl, cover the bowl. Marinate for at least one hour to overnight in the refrigerator.
- Remove the chicken and thread it onto a skewer. Your hands will get very messy during this process. You may want to have a towel close by to wipe your hands.
- Layer the chicken with the peppers, zucchini, and onions. Top each skewer with a grape tomato at the top. I sometimes like my grape tomato to be served cooked and soft. It may be harder to get the skewers to fit into your air fryer with the tomato (depending on the brand). You can always add the tomato after the chicken and veggies have finished cooking.
- Spray the chicken and veggies with cooking oil (I use olive oil). This is optional and yields juicy chicken.
- I like to line the air fryer with parchment paper liners for easy clean up.
- Air fry at 370 degrees for 10–14 minutes, flipping halfway through, until the chicken is golden with roasted edges and reaches 165°F internally. Thighs may take slightly longer than breasts. Use a meat thermometer to test the inside of one of the pieces of chicken.
Video
Notes
This recipe will make 4-5 chicken kebabs.
You can make your own chicken seasoning using ¼ teaspoon of the following: onion powder, paprika, black pepper, and sage. You can also simply use salt and pepper.
Soy sauce is used in this recipe to make the chicken moist and juicy and to add flavor.
I have not tested this recipe without using the grill rack.
Nutrition
Serving: 1kebab | Calories: 136kcal | Carbohydrates: 4g | Protein: 23g | Fat: 3g