These air fryer chicken kabobs are packed with juicy pieces of chicken breast, zucchini, red onion, and colorful bell peppers. I like the combination of smoked paprika, cumin, coriander, garlic, and soy sauce because the chicken gets plenty of flavor without needing a complicated marinade.
In this air fryer chicken kabobs recipe, the chicken marinates for about 40 minutes, and then the kabobs only need around 10 minutes in the air fryer. If you want another easy chicken dinner, try the Best Air Fryer Chicken Wings Recipe next. Keep reading to see how these air fryer chicken kabobs with veggies come together for a quick dinner with 35 grams of protein per serving.
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Video Tutorial
Try These Air Fryer Chicken Kabobs
If you’re looking for new chicken breast recipes, these kabobs are an easy way to make chicken a little more interesting. I love getting a piece of smoky, seasoned chicken with the red onion, peppers, and zucchini rather than having the vegetables sitting separately on the plate.
This is also a high protein chicken recipe I’d make when I want something filling without a heavy meal. You get 35 grams of protein per serving, and I like serving the kabobs with a cool cucumber salad or some rice when I want something extra alongside them.
Why You’ll Love It
- Juicy chicken: Marinating the chicken before cooking gives the spices and soy sauce time to flavor every piece.
- Plenty of vegetables: Red and yellow bell pepper, zucchini, and red onion are threaded right onto the skewers with the chicken.
- Quick to cook: The kabobs take around 10 minutes in the air fryer, much less time than in the oven.
- Great make-ahead meal: You can store the marinated chicken kabobs in an airtight container in the fridge for up to 24 hours if you are planning on making these ahead of time.
- Easy to serve: I like these with a dipping sauce, rice, couscous, or a fresh salad.
Ingredients
- Boneless skinless chicken breasts: I like cutting the chicken into small, evenly sized cubes so every piece cooks at roughly the same rate. Keeping the pieces consistent also makes it much easier to thread them between the vegetables. Substitute with pork, lamb, or beef anytime you like. Chicken thighs tend to be a bit drier.
- Bell peppers: Using both red and yellow bell pepper gives the kabobs a little sweetness and plenty of color. I cut them around the same size as the chicken so nothing feels too big or awkward on the skewer.
- Soy sauce: Two tablespoons form the base of the marinade and give the chicken plenty of savory flavor. I make sure every chicken piece is properly coated before leaving it to marinate.
- Smoked paprika: This is one of my favorite spices in the marinade because it gives the chicken a slightly smoky flavor and a slight bite. It works really well with the cumin, coriander, and garlic flavor. You can also add a pinch of salt and black pepper if you like. Red pepper flakes, garlic powder, or cayenne pepper can also be used.
How to Make Air Fryer Chicken Kabobs
1. Cut the bell peppers and large onion into small pieces, about an inch and a half wide. Slice the zucchini into rounds about a fifth of an inch thick. Similarly, dice the chicken breasts into small cubes.
2. In a large mixing bowl or marinating container, mix all the spices, soy sauce, and a teaspoon vegetable oil.
3. Add the diced chicken to the marinade. Mix well to ensure every piece is coated with the marinade. Let it marinate at room temperature for about 40 minutes. If you wish to marinate for longer, refrigerate the chicken.
4. After 40 minutes, preheat your air fryer—mine’s the Instant Vortex Plus XL—to 350°F (175°C).
5. Slide the marinated chicken pieces and veggies onto skewers, switching between chicken and vegetables. Metal skewers are my go-to, but if you're using wooden ones, make sure to soak them in water for about half an hour before putting everything together.
6. Arrange the chicken skewers in the air fryer basket in a single layer (no cooking spray or olive oil is needed). If you have smaller pieces, they'll need about 10 minutes to air fry. When using wooden skewers, lay the kabobs directly on the basket's bottom.
7. Remember to flip them once after 5 minutes. The exact cooking time can vary based on the meat's size. Ensure the chicken breast hits an internal temperature of 150°F (66°C). If you're unsure, pull out a piece, cut it, and check for a light gray color inside.
8. When the kebabs are ready, typically around 10 minutes, remove them from the basket style air fryer. You may add some lettuce leaves and cucumbers, and your favorite sauce to the kabobs. Garnish with fresh herbs like Thyme or Basil.
9. Serve while hot and enjoy your meal!
Recipe Tips
- Cut the chicken and vegetables into similar-sized pieces so everything cooks evenly.
- Don’t overcrowd the air fryer basket. Cook the kabobs in batches if they’re too close together.
- Soak wooden skewers in water for about 30 minutes before using them.
- Flip the kabobs after 5 minutes so both sides cook evenly.
- If you have time, marinating the chicken for longer will give the flavors more time to develop.
What Can You Serve With This?
- Fluffy rice or couscous
- Cucumber or tomato salads
- Tangy coleslaw
- Tzatziki or chili sauce
FAQs
Absolutely! Air fryers provide an efficient and even cooking method for kabobs, giving them a crispy exterior while keeping the inside juicy and flavorful.
Yes, you can use wooden skewers in an air fryer. However, it's essential to soak them in water for about half an hour before cooking to prevent them from burning or catching fire.
Bamboo skewers are safe for use in an air fryer. Just like wooden skewers, it's recommended to soak bamboo skewers in water before using them to avoid any potential burning.
Certainly! Frozen chicken kabobs can be cooked in the air fryer, but you might need to adjust the cooking time. It's always best to monitor them closely and ensure they reach the proper internal temperature.
Recipe
Air Fryer Chicken Kabobs
Equipment
- Air Fryer
- Knife
- Cutting board
- Marinating container
- Air fryer kabob skewer set (or wooden skewers)
- Serving dish
Ingredients
- 5 oz boneless skinless chicken breasts
- 1 tablespoon red onion
- 1 tablespoon red bell pepper
- 1 tablespoon yellow bell pepper
- 1 oz zucchini
- 2 tablespoon soy sauce
- ¼ teaspoon chili powder
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- ½ teaspoon dried garlic
- 1 teaspoon vegetable oil
Instructions
- Cut the bell peppers and onion into small pieces, about an inch and a half wide. Slice the zucchini into rounds about a fifth of an inch thick. Similarly, dice the chicken breasts into small cubes.
- In a bowl or marinating container, mix all the spices, soy sauce, and a bit of vegetable oil.
- Add the diced chicken to the marinade. Mix well to ensure every piece is coated with the marinade. Let it marinate at room temperature for about 40 minutes. If you wish to marinate for longer, refrigerate the chicken.
- After 40 minutes, preheat your air fryer—mine’s the Instant Vortex Plus XL—to 350°F (175°C).
- Slide the marinated chicken and veggies onto skewers, switching between chicken and vegetables. Metal skewers are my go-to, but if you're using wooden ones, make sure to soak them in water for about half an hour before putting everything together.
- Arrange the kabob skewers in the air fryer basket. If you have smaller pieces, they'll need about 10 minutes to cook. When using wooden skewers, lay the kabobs directly on the basket's bottom.
- Remember to flip them once after 5 minutes. The exact cooking time can vary based on the meat's size. Ensure the chicken breast hits an internal temperature of 150°F (66°C). Be careful not to overcook and dry out the chicken. If you're unsure, pull out a piece, cut it, and check for a light gray color inside.
- When the kabobs are ready, typically around 10 minutes, remove them from the air fryer basket. You may add some lettuce leaves and your favorite sauce to the kabobs.
- Serve while hot and enjoy your meal!
Notes
Cooking Time and Temperature
Preheat the air fryer to 350°F (175°C) and cook the kabobs for around 10 minutes, flipping once after 5 minutes.Taste & Texture
Juicy, savory chicken with smoky spices and tender vegetables, with lightly browned edges from the air fryer.Storage, Freezing & Reheating
- Refrigerator: Let the kabobs cool to room temperature, then store them in an airtight container in the refrigerator for up to 2 days.
- Freezer: Freeze the cooked kabobs for up to 1 month.
- Reheat: Thaw frozen kabobs in the refrigerator, then reheat them in the air fryer for a few minutes until warmed through.
Serving Recommendations
- I like serving these with fluffy rice or couscous when I want to turn the kabobs into a more filling meal.
- A cool cucumber or tomato salad is also really good with the warm, savory chicken and vegetables.
Recipe Variations and Substitutions
- Substitute the chicken with beef cubes.
- Use firm tofu or paneer for a meatless version.
- Add crushed red pepper or hot sauce for extra heat.
- Add a little brown sugar or honey for sweetness.
- Try mushrooms, cherry tomatoes, or pineapple chunks with the vegetables.
Proper Storage Tips
- Let the cooked kabobs cool to room temperature before storing.
- Place them in an airtight container and refrigerate for up to 2 days.
- Freeze cooked kabobs for up to 1 month if you need longer storage.
Pro Tips
- Marinate the chicken for longer when you have time for deeper flavor.
- Soak wooden skewers before using them so they don’t burn in the air fryer.
- Cut the chicken and vegetables into consistent sizes for more even cooking.
- Use a meat thermometer to check the chicken and avoid overcooking it.
Video
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