Air Fryer Greek Chicken Kebabs

50 min · Easy · Serves 1

475 kcal per serving · 35g protein

Juicy chicken thighs marinated for 15 minutes — or 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 × ½
• ⅓ tsp Dried oregano
• 1 g Black pepper
• 2 g Fresh thyme
• 5 g Fresh mint
• 15 ml Olive oil
• Red onion × ½
• 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

   

   Cut the red onion into chunky wedges. Add the bruised aromatics to the chicken with the onion wedges, olive oil, and lemon juice.

4. Marinate for at least 15 minutes

   

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

5. Thread Skewers

   

   Thread the marinated chicken pieces and onion wedges onto skewers, alternating them and 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 about 13 minutes until charred in spots and cooked through: the thickest piece should reach 74°C on a food thermometer.

7. Finish

   

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

More to cook

• Weeknight Chicken Gyros30 min
• Honey Garlic Chicken Thighs50 min
• Greek Lemon Chicken & Potatoes60 min
• Autumn Chicken Traybake with Apples & Onions70 min