Air Fryer Greek Chicken Kebabs

50 min · Easy · Serves 1

310 kcal per serving · 32g protein

Juicy chicken thighs marinated overnight in a yogurt-herb blend with bruised garlic, lemon peel, and mint. Perfectly charred and tender in the air fryer.

Ingredients

• 150 g Chicken thighs (boneless)
• 48 ml Greek yogurt
• Lemon × 1
• 0.3 tsp Dried oregano
• 1 g Black pepper
• 2 g Fresh thyme
• 5 g Fresh mint
• 15 ml Olive oil
• Red onion × 1
• 2 g Paprika
• 1 clove Garlic
• 2 g Salt

Method

1. Marinade

   

   Cut chicken into bite-sized pieces. Mix with yogurt, oregano, paprika, salt, and pepper in a bag.

2. Pound the garlic

   

   Pound the garlic, lemon peel, thyme, and mint until bruised — lightly crushed so they release their aroma, not mashed to a paste (the flat of a knife or a rolling pin works well).

3. Add to the chicken

   

   Add to the chicken with the red onion, olive oil, and lemon juice.

4. Marinate for at least

   

   Marinate for at least 15 minutes — overnight if you have time.

5. Thread Skewers

   

   Thread the marinated chicken pieces onto skewers, leaving a little space between them (avoid packing too tightly — space lets the hot air brown every side).

6. Air Fry

   

   Lightly oil the basket and cook at 190°C for 13 minutes until charred in spots and cooked through — cut into the thickest piece: the meat should be white throughout with no pink, and the juices should run clear.

7. Finish

   

   Squeeze over fresh lemon juice and season with a pinch of salt. Serve warm.