COURSE:
Lunch, Main Course, Side Dish, Snack
Easy Chicken Kebab
Juicy, flavourful and wonderfully simple, this Easy Chicken Kebab recipe is a quick way to bring bold, takeaway-style flavours into your own kitchen. With tender pieces of marinated chicken cooked until golden and lightly charred, these kebabs are perfect for relaxed dinners, weekend lunches or casual entertaining.
Big Flavour, Simple Ingredients
The chicken is marinated in a blend of yoghurt, garlic, lemon juice and warming spices such as paprika, cumin and oregano. This combination not only infuses the meat with flavour but also helps keep it tender and succulent while cooking. The result is juicy chicken with a deliciously savoury, lightly spiced finish.
Quick Cooking with the Air Fryer or Instant Pot
Once marinated, the chicken cooks quickly in the air fryer or using the sauté function on your Instant Pot. The high heat creates beautifully browned edges while keeping the inside tender and moist. In just a short time, you’ll have kebabs that taste like they came straight from a grill.
Serve It Your Way
These chicken kebabs are incredibly versatile. Serve them wrapped in warm flatbreads with crisp lettuce, tomato and a drizzle of garlic yoghurt or tahini sauce. They’re also delicious in rice bowls with roasted vegetables, or simply paired with a fresh salad for a lighter meal.
Perfect for Meal Prep
Prepare the marinade in advance and leave the chicken to soak up the flavours in the fridge, making dinner even easier later on. The cooked chicken also keeps well, so leftovers can be used in wraps, salads or lunchboxes the next day.
A Fast, Flavourful Favourite
Easy Chicken Kebab is a recipe that proves simple ingredients can create big, satisfying flavour. Quick to prepare, endlessly adaptable and perfect for sharing, it’s a dish you’ll find yourself returning to time and time again.
Easy Chicken Kebab
Servings:
4
Product:
Vortex Air Fryer
Ingredients
- 1 kg skinless, boneless chicken thighs
- 1/4 cup yoghurt
- 2 garlic cloves, crushed or finely grated
- 2 tbsp shawarma kebab paste (or tomato paste)
- 1 tbsp kebab seasoning (or Middle Eastern mixed spice/seven spice)
- 1 lime (juice only, used in two stages)
- 1 red onion, thinly sliced
- 2 tsp sumac (or a big pinch, to taste)
- 1 tbsp olive oil
- Small bunch of parsley, finely chopped
- Garlic sauce to serve
- Chips, to serve
- Flatbreads, to serve (optional)
- Salt, pepper and oil as needed
Instructions
- Add the 1 kg chicken thighs to a large bowl. Add the 1/4 cup yogurt, 2 crushed garlic cloves, 2 tbsp kebab paste, and 1 tbsp kebab seasoning. Squeeze in the juice from half the lime, add a good pinch of salt, then mix really well until the chicken is evenly coated.
- Finely chop the parsley.
- Thread the chicken onto 2 skewers, parallel, so each piece is skewered twice. Lay a thigh longways facing you, roll it up into a fat “cigar”, then thread one skewer through the left side and one through the right. Repeat until all the chicken is used up, forming one long, sturdy kebab.
- Cook the kebab and chips together (Dual Drawer): Put the kebab in the large drawer and drizzle lightly with oil. Cook at 180°C for 25–30 minutes, until cooked through and nicely browned. Put chips in the other drawer. Cook at 180°C for 10–12 minutes (or according to the packet). Use Sync Finish so they’re ready at the same time.
- Make the sumac onion salad: thinly slice the red onion and toss with the chopped parsley, sumac, 1 tbsp olive oil, and a pinch of salt. Squeeze over the juice from the remaining half lime. Toss and set aside.
- Serve (two options):
Platter: slice the kebab and serve with chips, the sumac onion salad, and garlic sauce.
Crispy flatbread kebab: spread garlic sauce over a flatbread, add sliced chicken plus any juices, top with sumac onions, then roll up tightly. Brush or baste the outside with a little of the chicken juices, then air fry until the outside is lightly crisped.
Notes
This recipe is perfect for air fryers like the Instant Vortex Plus.
Easy Chicken Kebab
COURSE:
Lunch, Main Course, Side Dish, Snack
Servings:
4
Product:
Vortex Air Fryer
Ingredients
- 1 kg skinless, boneless chicken thighs
- 1/4 cup yoghurt
- 2 garlic cloves, crushed or finely grated
- 2 tbsp shawarma kebab paste (or tomato paste)
- 1 tbsp kebab seasoning (or Middle Eastern mixed spice/seven spice)
- 1 lime (juice only, used in two stages)
- 1 red onion, thinly sliced
- 2 tsp sumac (or a big pinch, to taste)
- 1 tbsp olive oil
- Small bunch of parsley, finely chopped
- Garlic sauce to serve
- Chips, to serve
- Flatbreads, to serve (optional)
- Salt, pepper and oil as needed
Instructions
- Add the 1 kg chicken thighs to a large bowl. Add the 1/4 cup yogurt, 2 crushed garlic cloves, 2 tbsp kebab paste, and 1 tbsp kebab seasoning. Squeeze in the juice from half the lime, add a good pinch of salt, then mix really well until the chicken is evenly coated.
- Finely chop the parsley.
- Thread the chicken onto 2 skewers, parallel, so each piece is skewered twice. Lay a thigh longways facing you, roll it up into a fat “cigar”, then thread one skewer through the left side and one through the right. Repeat until all the chicken is used up, forming one long, sturdy kebab.
- Cook the kebab and chips together (Dual Drawer): Put the kebab in the large drawer and drizzle lightly with oil. Cook at 180°C for 25–30 minutes, until cooked through and nicely browned. Put chips in the other drawer. Cook at 180°C for 10–12 minutes (or according to the packet). Use Sync Finish so they’re ready at the same time.
- Make the sumac onion salad: thinly slice the red onion and toss with the chopped parsley, sumac, 1 tbsp olive oil, and a pinch of salt. Squeeze over the juice from the remaining half lime. Toss and set aside.
- Serve (two options):
Platter: slice the kebab and serve with chips, the sumac onion salad, and garlic sauce.
Crispy flatbread kebab: spread garlic sauce over a flatbread, add sliced chicken plus any juices, top with sumac onions, then roll up tightly. Brush or baste the outside with a little of the chicken juices, then air fry until the outside is lightly crisped.
Notes
This recipe is perfect for air fryers like the Instant Vortex Plus.
Easy Chicken Kebab
Juicy, flavourful and wonderfully simple, this Easy Chicken Kebab recipe is a quick way to bring bold, takeaway-style flavours into your own kitchen. With tender pieces of marinated chicken cooked until golden and lightly charred, these kebabs are perfect for relaxed dinners, weekend lunches or casual entertaining.
Big Flavour, Simple Ingredients
The chicken is marinated in a blend of yoghurt, garlic, lemon juice and warming spices such as paprika, cumin and oregano. This combination not only infuses the meat with flavour but also helps keep it tender and succulent while cooking. The result is juicy chicken with a deliciously savoury, lightly spiced finish.
Quick Cooking with the Air Fryer or Instant Pot
Once marinated, the chicken cooks quickly in the air fryer or using the sauté function on your Instant Pot. The high heat creates beautifully browned edges while keeping the inside tender and moist. In just a short time, you’ll have kebabs that taste like they came straight from a grill.
Serve It Your Way
These chicken kebabs are incredibly versatile. Serve them wrapped in warm flatbreads with crisp lettuce, tomato and a drizzle of garlic yoghurt or tahini sauce. They’re also delicious in rice bowls with roasted vegetables, or simply paired with a fresh salad for a lighter meal.
Perfect for Meal Prep
Prepare the marinade in advance and leave the chicken to soak up the flavours in the fridge, making dinner even easier later on. The cooked chicken also keeps well, so leftovers can be used in wraps, salads or lunchboxes the next day.
A Fast, Flavourful Favourite
Easy Chicken Kebab is a recipe that proves simple ingredients can create big, satisfying flavour. Quick to prepare, endlessly adaptable and perfect for sharing, it’s a dish you’ll find yourself returning to time and time again.
