Air Fryer Chicken Kebab
, Updated Jul 12, 2025
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Looking for a delicious and easy chicken kebab recipe? Look no further! This recipe is sure to impress with its flavorful marinade and juicy chicken. Perfect for a summer barbecue or a weeknight dinner as you can cook these chicken skewers in the air fryer, grill or the oven.
Chicken Shish kebabs cooked over coals – there’s nothing quite like it! We actually used to have an authentic Turkish restaurant nearby that made incredible chicken kebabs over a roaring indoor grill. Sadly the restaurant is no more and our other local kebab shops are sorely disappointing.
Luckily making delicious chicken kebabs at home is easy, and you don’t (necessarily) have to fire up the barbecue to get that true smoky flavor. The secret is in the marinade which infuses the chicken with so much deliciousness, while keeping it tender and juicy at the same time.
Add a nice salad and you have a healthy and delicious meal that cooks in minutes. You can also serve the chicken in pita bread, or as part of a rice bowl or pair it with fries. Whichever way you choose to serve them, I guarantee that these yummy chicken kebabs will be a bit hit with family and friends.
Kebab VS Doner
Kebabs are pieces of meat threaded onto skewers and then grilled. In Greece we call them souvlaki (from souvla which means skewer or spit), in Turkey they are known as shish kebabs or kabobs.
Doner meat (or Gyros in Greece) is cooked on an upright rotisserie and is usually fattier and less healthy option than kebabs.
Chicken Kebab Ingredients
Chicken kebabs are simple to make. You will need metal skewers or wooden skewers to thread the chicken onto and if you are using an air fryer you will also need to take the size of the air fryer basket into consideration. Wooden skewers will need soaking in water before using so factor that into your prep time.
- THE MARINADE Combine yogurt or buttermilk with paprika, cayenne, ground cumin, cinnamon, pepper flakes, lemon juice and minced garlic and you have the perfect way to tenderize the chicken while adding flavor.
- THE CHICKEN I prefer to use skinless and boneless chicken thighs as they tend to be more tender that chicken breasts which can dry out if you grill over high heat.
- OPTIONAL ADD-ONS You can add peppers and onion pieces on your chicken kebabs if you like. I personally love adding vegetables but my kids don’t so I have left them out of this recipe.
How to Make Chicken Kebabs
Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!
PREPARE THE CHICKEN
- Cut the chicken thighs into bite-sized pieces, trimming any large bits of fat. If you are using bamboo skewers, soak them in water for at least 30 minutes prior to using.
- Combine the yogurt or buttermilk, spices, salt, pepper, lemon juice and minced garlic. Place the chicken into a Pyrex container and pour the marinade over it. Mix well to coat the chicken pieces, cover the container and place in the refrigerator to marinate for 3-6 hours.
Thread Meat Onto Skewers
- Thread the chicken pieces onto the skewers – I used large metal skewers to make six large kebabs. If you are using smaller skewers you will have enough chicken for 8-10. Mist the skewers with olive oil or rapeseed oil.
Air Fry The Kebabs
- Preheat the air fryer at 200°C (400°F) for 2 minutes. Spray the basket with oil and place the chicken skewers in the air fryer basket in a single layer. You may need to cook in batches, depending on the size of your model.
- Cook for 15-20 minutes, flipping the chicken kebabs over halfway through so that they can cook evenly.
Oven Cooking Instructions
Place the kebabs on a rack set over a roasting tray and cook for 30 minutes in a 180°C (350°F) preheated oven, turning over as needed. Check the chicken is cooked with a meat thermometer, it should register a minimum of 75°C (165°F) but ideally closer to 85°C (185°F).
Grilling Kebabs
Cook these kebabs over medium-high heat or medium-hot embers if you are using coals. Wipe the grate with an oiled rag and cook the chicken kebabs for approximately 15-20 minutes, turning frequently so that the chicken is evenly colored and cooked all the way through.
Serving Suggestions
Serve with salad, as a wrap with pita or flatbread, with fries or however you prefer! A little garlicky Tzatziki sauce is always welcome 🙂
Recipe Tips
- If you are pressed for time you can marinate the chicken for as little as 30 minutes but a longer marinating time is preferable.
- If you are using metal skewers make sure to pick them up using tongs or gloves as they will be hot and can give you a nasty burn!
- I always say this but it is worth repeating: invest in a meat thermometer and you need never worry about under-cooked meat (or cooking everything to a crisp to compensate!).
- The safe internal temperature for chicken is 75°C (165°F), but I recommended that you cook chicken thighs until they register a higher temperature of 85°C (185°F) for perfectly tender, juicy meat.
Related Recipes
- Air Fryer Jerk Chicken Thighs
- Greek Lamb Gyro Recipe
- Easy Lamb Kofta
- Best Pork Souvlaki Recipe
- Slow Cooker Doner Kebab
Thanks for joining me on this kebab journey! Whether you air fry, grill, or bake them, these Chicken Kebabs deliver Mediterranean flavor with minimal effort. Loved the recipe? Leave a comment and rate it below—I’d love to know how yours turned out! Snap your kebabs and tag me on Instagram @supergolden88 or TikTok @supergoldenbakes—I can’t wait to see your creations!
Chicken Kebab Recipe – Air Fryer, Grill, or Oven!
Video
Ingredients
For the chicken
- 1 kg (2.3 lbs) chicken thighs, boneless and skinless
For the marinade:
- 250 g (1 cup) buttermilk or natural yoghurt
- 2 tsp salt
- 2 tsp sweet paprika
- 2 tsp ground cumin
- 1 tsp Aleppo chilli flakes (Pul Biper) , replace with 1/2 tsp dried chilli flakes
- ½ tsp ground cinnamon
- ½ tsp ground pepper
- 3 garlic cloves , minced
- 1 lemon , juice and zest
- olive oil or rapeseed oil as needed
Instructions
PREPARE THE CHICKEN
- Cut the chicken thighs into bite-sized pieces, trimming any large bits of fat. If you are using bamboo skewers, soak them in water for at least 30 minutes prior to using.1 kg (2.3 lbs) chicken thighs, boneless and skinless
- Combine the yogurt or buttermilk, spices, salt, pepper, lemon juice and minced garlic. Place the chicken into a Pyrex container and pour the marinade over it. Mix well to coat the chicken pieces, cover the container and place in the refrigerator to marinate for 3-6 hours.250 g (1 cup) buttermilk , 2 tsp salt, 2 tsp sweet paprika, 2 tsp ground cumin, 1 tsp Aleppo chilli flakes (Pul Biper) , ½ tsp ground cinnamon, ½ tsp ground pepper, 3 garlic cloves, 1 lemon
- TOP TIP: If you are pressed for time you can marinate the chicken for as little as 30 minutes but a longer marinating time is preferable.
THREAD MEAT ONTO SKEWERS
- Thread the chicken pieces onto the skewers – I used large metal skewers to make six large kebabs. If you are using smaller skewers you will have enough chicken for 8-10. Mist the skewers with olive oil or rapeseed oil.olive oil or rapeseed oil
AIR FRY THE KEBABS
- Preheat the air fryer at 200°C (400°F) for 2 minutes. Spray the basket with oil and place the chicken skewers in the air fryer basket in a single layer. You may need to cook in batches, depending on the size of your model.
- Cook for 15-20 minutes, flipping the chicken kebabs over halfway through so that they can cook evenly.
TO OVEN COOK
- Place the kebabs on a rack set over a roasting tray and cook for 30 minutes in a 180°C (350°F) preheated oven, turning over as needed. Check the chicken is cooked with a meat thermometer, it should register a minimum of 75°C (165°F) but ideally closer to 85°C (185°F).
GRILLING CHICKEN KEBABS ON THE BARBECUE
- Cook these kebabs over medium-high heat or medium-hot embers if you are using coals. Wipe the grate with an oiled rag and cook the chicken kebabs for approximately 15-20 minutes, turning frequently so that the chicken is evenly colored and cooked all the way through.
SERVING SUGGESTIONS
- Serve with salad, as a wrap, with fries or however you prefer!
Nutrition
Nutritional information is always approximate, and will depend on quality of ingredients and serving sizes.
