PREPARE THE CHICKEN

Cup of Yum
1. 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.
2. 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.
3. 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

1. 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

1. 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.
2. Cook for 15-20 minutes, flipping the chicken kebabs over halfway through so that they can cook evenly.

TO OVEN COOK

1. 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

1. 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

1. Serve with salad, as a wrap, with fries or however you prefer!