Air Fryer Chicken Kabobs

How to Make Air Fryer Chicken Kabobs

1. 1

   Step 1: Soak skewers and prep the chicken and vegetables

   If using wooden skewers, submerge them in cold water for at least 15 minutes to prevent burning. While they soak, cut the chicken into 1-inch cubes and cut bell peppers and red onion into pieces roughly the same size as the chicken for even cooking.

   For this step

   • 8 piecesWooden skewers
   • 1 1/2 lbBoneless skinless chicken breasts
   • 2 mediumBell peppers (mixed colors)
   • 1 mediumRed onion
   
2. 2

   Step 2: Make the marinade and toss the chicken

   In a bowl whisk together olive oil, lemon juice, minced garlic and the spice blend until combined. Add the chicken cubes, toss to coat thoroughly, and let sit 10–15 minutes while the skewers soak (or refrigerate up to 1 hour if planning ahead).

   For this step

   • 1/4 cupOlive oil
   • 2 tbspFresh lemon juice
   • 3 clovesGarlic (minced)
   • 2 tspSpice blend (smoked paprika, ground cumin, salt, black pepper)
   
3. 3

   Step 3: Thread the kabobs

   Thread the marinated chicken, bell pepper pieces and onion onto the soaked skewers, alternating ingredients and leaving a little space between each piece to allow hot air to circulate. Arrange so each skewer has a similar distribution of chicken and vegetables for consistent cooking.
   
4. 4

   Step 4: Air fry until golden and cooked through

   Preheat the air fryer to 375°F (190°C) if your model requires preheating. Place kabobs in a single layer in the basket (you may need to cook in batches) and air fry for 10–12 minutes, turning once halfway through, until the chicken reaches 165°F (74°C) and is lightly charred at the edges.
   
5. 5

   Step 5: Rest and serve

   Let the kabobs rest 3–5 minutes before serving to redistribute juices. Serve warm—an extra squeeze of lemon over the top is a nice finishing touch.

1. If using wooden skewers, submerge them in cold water for at least 15 minutes to prevent burning. While they soak, cut the chicken into 1-inch cubes and cut bell peppers and red onion into pieces roughly the same size as the chicken for even cooking.
2. In a bowl whisk together olive oil, lemon juice, minced garlic and the spice blend until combined. Add the chicken cubes, toss to coat thoroughly, and let sit 10–15 minutes while the skewers soak (or refrigerate up to 1 hour if planning ahead).
3. Thread the marinated chicken, bell pepper pieces and onion onto the soaked skewers, alternating ingredients and leaving a little space between each piece to allow hot air to circulate. Arrange so each skewer has a similar distribution of chicken and vegetables for consistent cooking.
4. Preheat the air fryer to 375°F (190°C) if your model requires preheating. Place kabobs in a single layer in the basket (you may need to cook in batches) and air fry for 10–12 minutes, turning once halfway through, until the chicken reaches 165°F (74°C) and is lightly charred at the edges.
5. Let the kabobs rest 3–5 minutes before serving to redistribute juices. Serve warm—an extra squeeze of lemon over the top is a nice finishing touch.