Ingredients
Chicken
- 700 g boneless, skinless chicken thighs or breasts
- Wooden or metal skewers
(If using wooden skewers, soak in water for 20 minutes.)
Marinade
- 3 tablespoons olive oil
- 1 tablespoon lemon juice or apple cider vinegar
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 3/4 teaspoon salt
Step 1: Prepare the Chicken
- Trim excess fat from the chicken.
- Cut into evenly sized cubes, about 3–4 cm each.
- Uniform size ensures even cooking.
Step 2: Marinate
- In a large bowl, mix olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper.
- Add chicken cubes and toss until fully coated.
- Cover and refrigerate for at least 20 minutes, up to 24 hours.
If short on time, cook immediately; flavor will still be good.
Step 3: Assemble Skewers
- Thread chicken onto skewers, leaving small gaps between pieces.
- Do not overcrowd; airflow is key in the air fryer.
Step 4: Air Fry
- Preheat air fryer to 190°C for 3 minutes.
- Arrange skewers in a single layer in the basket or tray.
- Cook for 6–7 minutes.
- Flip skewers.
- Cook another 6–7 minutes until golden and fully cooked.
Internal temperature should reach 74°C.
Step 5: Rest and Serve
- Remove skewers from air fryer.
- Rest for 3 minutes to allow juices to redistribute.
- Serve hot.
Flavor Variations
Mediterranean
Add lemon zest, thyme, and a spoon of Greek yogurt to the marinade.
Spicy
Add chili powder, cayenne, or harissa paste.
Asian-Inspired (Low Carb)
Use sesame oil, garlic, ginger, and a splash of coconut aminos.
Garlic Butter Finish
Brush cooked skewers with melted butter and minced garlic.
Serving Ideas
- Over cauliflower rice
- With grilled vegetables
- Inside lettuce wraps
- Alongside cucumber yogurt sauce
Storage and Reheating
- Refrigerate leftovers up to 4 days.
- Reheat in air fryer at 180°C for 3–4 minutes.
- Avoid microwave reheating to keep texture.
