Air Fryer Chicken Kebabs
Air Fryer Chicken Kebabs feature chicken breast, bell peppers, red onion, and zucchini; air fry at 400°F for 15 minutes until tender and charred on the skewer.
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Method
- 1
Cut chicken into 1.5-inch cubes. Toss with marinade ingredients. Marinate 30 minutes (or overnight).
- 2
Thread chicken and vegetables alternately onto skewers.
- 3
Air fry at 400°F for 12-15 minutes, turning skewers every 5 minutes, until chicken reaches 165°F.
- 4
Let rest 3 minutes before serving.
Pro tip. Use metal skewers or soak wooden ones for 30 minutes so they don't burn. Cut veggies and chicken the same size for even cooking. Don't pack pieces too tightly — leave small gaps for airflow.
Why the air fryer wins here
- Ready in 15 minutes. The same dish takes about 27 in a conventional oven, plus preheating.
- Fast-moving hot air browns the outside before the inside dries out, so you get color without babysitting.
- Cleanup is a basket, not a sheet pan and a splattered stovetop.
Storing and reheating
Refrigerate perishable leftovers within 2 hours, or within 1 hour above 90°F. Reheat leftovers to 165°F (74°C) throughout, measured with a food thermometer. USDA leftover safety guidance.
Keep leftovers in the fridge for up to 3 days. To bring them back, air fry at 325°F for 5-7 minutes. Portion first so the meat heats evenly. Cover breast with foil if it's drying out. Full reheat guide for whole chicken (portioned).
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