Airfryer Chicken Tikka Kebabs
Chicken Tikka: prepare juicy, smoky kebabs in your airfryer. This easy recipe delivers restaurant-quality flavor with minimal fuss for weeknight dinners.
Ingredients
- 1 pounds chicken breasts (pat dried and cut into 1.5 inch pieces)
- 2 cups mixed peppers (cut into 1.5-inch pieces)
- 1 medium red onion (cut into 1.5-inch cubes)
- cup plain yogurt
- 1 teaspoons kosher salt
- 1 teaspoon green chili
- 2 tablespoons garlic paste
- 1 teaspoon ginger
- 2 teaspoons cornstarch
- 1 teaspoons ground white pepper
Instructions
- In a medium bowl, add all the ingredients for the marinade (plain yogurt, kosher salt, green chili, garlic paste, ginger, cornstarch, ground white pepper) and mix well. Add chicken and coat well. Allow to marinate for at least 4 hours or overnight in the refrigerator for best flavor.
- Thread the marinated chicken, peppers and onions onto skewers and lightly brush the skewers on all sides with oil. Choose one of the cooking methods below.
- Airfryer Method: Brush the air fryer basket with oil and place the chicken skewers in the basket. Set the temperature to 380F and cook for 15 minutes, flipping halfway through for even cooking.
- Oven Method: To make Chicken Tikka Kebab in the oven, place the skewers on a baking tray lined with parchment paper. Preheat the oven to 400F and bake for 15 minutes. Broil for 5 minutes to get char marks and a crispy finish.
- Outdoor Grill Method: To make Chicken Tikka Kebab on an outdoor grill, soak wooden skewers in water for an hour to prevent burning. Then thread the chicken and veggies onto the skewers and brush with oil. Preheat the grill to 400F and grill the chicken skewers on aluminum foil brushed with oil for 10 to 15 minutes, turning halfway through until cooked.
- Serve hot with your favorite dipping sauce or a side of rice.
- Enjoy your delicious homemade Airfryer Chicken Tikka Kebabs!
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Notes
- For the most flavorful chicken tikka, marinate the chicken for at least 4 hours, or ideally overnight. This allows the spices to deeply penetrate the meat.
- To ensure proper cooking and food safety, chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken.
- If using wooden skewers, remember to soak them in water for at least 30 minutes before threading to prevent them from burning during cooking. This is a crucial step I often forgot early on, leading to burnt skewers and frustrated cooking! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- To ensure proper cooking and food safety, chicken should reach an internal temperature of 165°F (74°C). Use a meat thermometer to check the thickest part of the chicken.
- If using wooden skewers, remember to soak them in water for at least 30 minutes before threading to prevent them from burning during cooking. This is a crucial step I often forgot early on, leading to burnt skewers and frustrated cooking! Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.