Air Fryer Chicken Kebab

Chicken Shish kebabs cooked over coals – there’s nothing quite like it! We actually used to have an authentic Turkish restaurant nearby that made incredible chicken kebabs over a roaring indoor grill. Sadly the restaurant is no more and our other local kebab shops are sorely disappointing.

Luckily making delicious chicken kebabs at home is easy, and you don’t (necessarily) have to fire up the barbecue to get that true smoky flavor. The secret is in the marinade which infuses the chicken with so much deliciousness, while keeping it tender and juicy at the same time.

Add a nice salad and you have a healthy and delicious meal that cooks in minutes. You can also serve the chicken in pita bread, or as part of a rice bowl or pair it with fries. Whichever way you choose to serve them, I guarantee that these yummy chicken kebabs will be a bit hit with family and friends.

Kebab vs Doner

Kebabs are pieces of meat threaded onto skewers and then grilled. In Greece we call them souvlaki (from souvla which means skewer or spit), in Turkey they are known as shish kebabs or kabobs.

Doner meat (or Gyros in Greece) is cooked on an upright rotisserie and is usually fattier and less healthy option than kebabs.

Chicken Kebab Ingredients

Chicken kebabs are simple to make. You will need metal skewers or wooden skewers to thread the chicken onto and if you are using an air fryer you will also need to take the size of the air fryer basket into consideration. Wooden skewers will need soaking in water before using so factor that into your prep time.

• THE MARINADE Combine yogurt or buttermilk with paprika, cayenne, ground cumin, cinnamon, pepper flakes, lemon juice and minced garlic and you have the perfect way to tenderize the chicken while adding flavor.
• THE CHICKEN I prefer to use skinless and boneless chicken thighs as they tend to be more tender that chicken breasts which can dry out if you grill over high heat.
• OPTIONAL ADD-ONS You can add peppers and onion pieces on your chicken kebabs if you like. I personally love adding vegetables but my kids don’t so I have left them out of this recipe.

How to Make Chicken Kebabs

↓ For the full ingredients and detailed method, jump to the recipe card.

Prepare the Chicken

1. Cut the chicken thighs into bite-sized pieces, trimming any large bits of fat. If you are using bamboo skewers, soak them in water for at least 30 minutes prior to using.
2. Combine the yogurt or buttermilk, spices, salt, pepper, lemon juice and minced garlic. Place the chicken into a Pyrex container and pour the marinade over it. Mix well to coat the chicken pieces, cover the container and place in the refrigerator to marinate for 3-6 hours.

Thread Meat Onto Skewers

1. Thread the chicken pieces onto the skewers – I used large metal skewers to make six large kebabs. If you are using smaller skewers you will have enough chicken for 8-10. Mist the skewers with olive oil or rapeseed oil.

Air Fry the Kebabs

1. Preheat the air fryer at 200°C (400°F) for 2 minutes. Spray the basket with oil and place the chicken skewers in the air fryer basket in a single layer. You may need to cook in batches, depending on the size of your model.
2. Cook for 15-20 minutes, flipping the chicken kebabs over halfway through so that they can cook evenly.

Oven Cooking Instructions

Place the kebabs on a rack set over a roasting tray and cook for 30 minutes in a 180°C (350°F) preheated oven, turning over as needed. Check the chicken is cooked with a meat thermometer, it should register a minimum of 75°C (165°F) but ideally closer to 85°C (185°F).

Grilling Kebabs

Cook these kebabs over medium-high heat or medium-hot embers if you are using coals. Wipe the grate with an oiled rag and cook the chicken kebabs for approximately 15-20 minutes, turning frequently so that the chicken is evenly colored and cooked all the way through.

Serving Suggestions

Serve with salad, as a wrap with pita or flatbread, with fries or however you prefer! A little garlicky Tzatziki sauce is always welcome 🙂

Recipe Tips

• If you are pressed for time you can marinate the chicken for as little as 30 minutes but a longer marinating time is preferable.
• If you are using metal skewers make sure to pick them up using tongs or gloves as they will be hot and can give you a nasty burn!
• I always say this but it is worth repeating: invest in a meat thermometer and you need never worry about under-cooked meat (or cooking everything to a crisp to compensate!).
• The safe internal temperature for chicken is 75°C (165°F), but I recommended that you cook chicken thighs until they register a higher temperature of 85°C (185°F) for perfectly tender, juicy meat.

Related Recipes

• Air Fryer Jerk Chicken Thighs
• Greek Lamb Gyro Recipe
• Easy Lamb Kofta
• Best Pork Souvlaki Recipe
• Slow Cooker Doner Kebab