Air Fryer Chicken Kebabs

A lovely homemade chicken kebab is just so tasty! Every good kebab relies on a great salad so I’ve also shown you how I love to make this super colourful and tasty accompaniment to this takeaway classic.

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Ingredients

chicken thighs 500 g
dried oregano 1 tsp
smoked paprika 1 tsp
chilli flakes ½ tsp
ground cumin 1 tsp
ground turmeric ½ tsp
garlic paste 1 tsp
natural yoghurt 40 g
red cabbage 1 (shredded)
white cabbage ½ (shredded)
red onion 1 (sliced)
white wine vinegar 1 tbsp
pitta 4
garlic mayonnaise to serve

Method

Prepare the chicken. Combine the chicken thighs with the dried oregano, paprika, chilli flakes, cumin, turmeric, garlic paste and natural yoghurt. Season with salt and mix well. Leave to marinate either overnight or at least for an hour, if you have time.
When ready to cook, thread the chicken onto metal skewers. Or you can just add the chicken it straight to the air fryer, if you aren't using skewers.
Set your air fryer to 180°C. Place the skewers onto a rack inside your air fryer drawer and cook for 35 minutes or until the internal temperature of the chicken reaches at least 75°C.
Shred the cabbage, thinly slice the red onion.
Prepare the salad. Combine the cabbage, red onion, white wine vinegar and season with salt. Leave to stand while the chicken is cooking.
Heat up the pittas as per the packet instructions. If you're using skewers, you can slice the chicken directly off them.
Plate up! Fill your pittas with the chicken and salad, then add some garlic mayo. You can also add some chilli sauce, depending on what you like!

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Air Fryer Chicken Kebabs

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Ingredients

Method

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