Air Fryer Greek chicken kebabs
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Unrated
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Prep Time
10 mins
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Cook Time
13 mins
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Course
Dinner
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Cuisine
Mediterranean
Air Fryer Greek chicken kebabs
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Flavour-packed air fryer Greek chicken kebabs are delicious and served wrapped in a flatbread with tzatziki with salad or for meal prep.
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Ingredients
- 500-600 gms free-range skinless, boneless chicken thighs
- ¾ cup Greek yoghurt plain low fat or full fat
- 1 ½ tsp oregano
- 1 ½ tsp paprika or smoked paprika for a smokey flavour
- ½ tsp salt
- ½ tsp black pepper ground
- 3 garlic 4 cloves peeled
- 4 pieces lemon peel thick
- 4 thyme small sprigs
- 2 mint sprigs
- ½ red onion sliced, small
- 2 Tbsp olive oil
- lemon juice juice of half a lemon
Instructions
- Cut the thighs into eave bite sized pieces and place in a Ziploc bag. Add the yoghurt, dried oregano, paprika, salt and pepper to the bag with the chicken.
- Using a pestle and mortar, pound the garlic, lemon peel, thyme and mint until the aromatics are bruised. Add this to the bag with the chicken.
- Add the sliced red onion, olive oil, and juice form half the lemon to the bag.
- Squeeze the bag until all the ingredients are well mixed. Seal and store in the fridge overnight.
- When you are ready to cook them, remove from the fridge and allow to come to room temperature for 20 minutes. Pick out the chicken pieces and thread them onto the 4 - 5 skewers. Ensure they are not too tightly packed to facilitate even cooking.
- Preheat the Instant Vortex Verizone to 190C. Once heated, lightly spray the basket with olive oil. Place the chicken skewers into the Basket and cook for 13 minutes.
- Remove and squeeze over the remaining half of lemon and season with salt.
Notes
- Serve on their own with salads or other sides. Or on a warm pita/flatbread with tzatziki, sliced red onion and tomatoes.
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