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four short metal skewers on an ordinary plate threaded with browned cooked skinless chicken-thigh cubes, softened red-onion pieces and browned zucchini half-moons, with no loose garnish or dipping sauce
Melissa Hart

Air Fryer Chicken Skewers

Small thigh cubes stay juicy on short skewers with red onion and zucchini, while a lemon-oregano coating gives the exposed edges some flavor before they brown. Leave tiny gaps between pieces, because packing the skewer tightly traps moisture where the meat meets the vegetables and makes those hidden surfaces slower to cook. Use skewers that fit the basket with the lid closed, and turn them by the ends so the cooked chicken doesn't tear away from the stick.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1 lb boneless skinless chicken thighs cut into 1-inch pieces
  • 1 small red onion cut into 1-inch pieces
  • 1 small zucchini cut into 1/2-inch-thick half-moons
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp dried oregano
  • 1/2 tsp fine salt
  • 1/4 tsp garlic powder
  • 1/4 tsp black pepper

Method
 

  1. Choose 4 short metal skewers that fit fully inside a 6-quart air fryer with clearance from the element. Preheat to 390°F for 3 minutes.
  2. Toss chicken, onion and zucchini with oil, lemon juice, oregano, salt, garlic powder and pepper. Thread onto the skewers, alternating ingredients and leaving small gaps.
  3. Place 2 skewers in the basket without overlap. Air fry for 6 minutes, turn carefully and cook for 6 to 8 minutes more until the largest chicken pieces reach 165°F.
  4. Transfer to a plate and repeat with the remaining skewers. Keep cooked skewers uncovered while waiting.
  5. Rest the final batch for 3 minutes and serve one skewer per person, warning that the metal remains hot.