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Air Fryer Chicken & Veg Kebabs
- Category: Popular |
One of my guilty go-to takeaways, perfect with a homemade flatbread and a yogurt dip. It’s so moreish and a lot cheaper than ordering in.
SERVES
4
CALORIES
482
COOKING TIME
20 mins
DIFFICULTY
simple
Can you cook kebabs in the air fryer?
The air fryer is perfect for kebabs. It cooks the chicken quickly and evenly while keeping it juicy and giving the veggies a nice char.
How long do chicken kebabs take to cook in the air fryer?
They usually take 10–12 minutes at 200°C, depending on how big the pieces are. Turn them halfway through for even cooking.
Do I need to preheat the air fryer?
It’s best to preheat for 2–3 minutes before adding your kebabs – it helps them cook evenly and stay juicy.
Can I use wooden skewers in the air fryer?
Yes, but soak them in water for 20–30 minutes first so they don’t burn during cooking.
What vegetables work best for kebabs?
Try peppers, onions, courgettes, mushrooms, or cherry tomatoes – they cook quickly and taste great with grilled chicken.
Can I make them ahead of time?
You can marinate the chicken and prep the skewers earlier in the day, then air fry just before serving.
Can I use other meats?
Absolutely – lamb, beef, or prawns all work well. Adjust the cooking time depending on the protein you use.
Can I make this fakeaway healthier?
Air frying already cuts back on oil, and you can use lean chicken breast with plenty of colourful veg for a lighter meal.
What should I serve with kebabs?
They’re great with rice, wraps, salad, or homemade dips like garlic yoghurt or tzatziki for a tasty fakeaway night.
Can I reheat chicken kebabs in the air fryer?
Reheat for 3–4 minutes at 180°C until piping hot.
And for more healthy fakeaway recipes like this, you can check out:
Or, you can pick up a copy of my brand new book, Healthy Fakeaways on Amazon!
Method
Step 1
Coat the chicken and all the veg in the olive oil, then add all the other ingredients, season with salt and pepper and mix. Thread onto metal skewers and cook in the air fryer at 190°C for around 15 minutes.
Step 2
While the kebabs are cooking, make your flatbreads. Simply mix the yogurt and flour together in a bowl and roll into a ball, then knead for 5 minutes. Divide the dough into 4, then roll or press out each one to form a round about 10cm in diameter. Add to a hot dry pan, one at a time, and cook over a medium–high heat for 2–3 minutes on each side, or until puffed up and turning golden.
Step 3
Combine all the ingredients for the yogurt dip in a small bowl.
Step 4
Serve the kebabs alongside the flatbreads and the yogurt dip.
Ingredients
3 chicken breasts, cut into bite-size pieces
1 red pepper, cut into chunks
1 yellow pepper, cut into chunks
1 red onion, cut into chunks
1 tbsp olive oil
1 tbsp ground cumin
1 tsp curry powder
1 tsp garlic granules
½ tsp chilli flakes
1 tsp ground coriander
½ tsp ground allspice
salt and pepper, to taste
For the flatbreads:
250g fat-free Greek yogurt
280g self-raising flour, plus extra for dusting
For the yogurt dip:
100g fat-free yogurt
juice of 1 lime
1 garlic clove, grated
1 tbsp chopped fresh mint
