Tender chunks of chicken breast and colorful veggies marinated in herbs, skewered, and air-fried to juicy perfection. A low-carb, high-flavor meal that’s as easy as it is satisfying.
When the weather’s iffy or you just don’t feel like standing over a hot grill, these air fryer chicken kabobs are the perfect indoor answer to that smoky, grilled flavor. Packed with vibrant veggies like zucchini, bell peppers, and red onion, and marinated in a zesty mix of olive oil, vinegar, garlic, and herbs—these kabobs turn out juicy, flavorful, and slightly crisp on the edges. They’re my go-to for weeknight dinners and backyard-flavor meals year-round.
What You’ll Need
- Chicken Breast: Boneless and skinless is best, but boneless thighs will work too if you like juicier meat.
- Bell Peppers: Red, yellow, or orange—whichever you’ve got on hand.
- Zucchini: Smaller ones slice into perfect rounds that cook up evenly.
- Red Onion: Adds color and a bit of sweetness.
- Garlic: Go fresh for the best flavor in the marinade.
- Olive Oil: Extra virgin, to keep everything moist and flavorful.
- Red Wine Vinegar: Adds a gentle tang to balance the richness.
- Dried Herbs: I use a blend of basil, oregano, thyme, and onion powder.
- Salt and Pepper: Freshly ground makes a difference.
How to Make Chicken Kabobs in the Air Fryer
Mix the Marinade
Start by combining olive oil, red wine vinegar, minced garlic, dried herbs, onion powder, salt, and pepper in a large mixing bowl. This mix gives everything a nice herby, garlicky kick.
Marinate the Chicken
Dice your chicken into bite-sized chunks and toss it into the bowl. Stir until the pieces are fully coated and let them soak up the flavor.
Prep the Veggies
While the chicken marinates, slice the zucchini into ½-inch rounds. Cut the peppers into 1-inch pieces after removing the seeds and stems. Separate the red onion into layers and chop each layer into squares roughly the same size as your other veggies.
Combine Everything
Add the chopped veggies to the chicken and toss again. At first, the mixture might look a little dry, but keep stirring—it’ll all get coated in the marinade.
Optional: Let the chicken and veggies marinate together for 30 minutes or up to 24 hours in the fridge.
Thread Onto Skewers
Use skewers that fit comfortably in your air fryer (I use 8-inch bamboo ones). Thread on 3-4 chicken pieces per skewer, alternating with veggies. I like to start and end with bell pepper for that pop of color.
Note: The number of kabobs you’ll get depends on your skewer length. I usually end up with 9 using 8-inch sticks.
Air Fry the Kabobs
Preheat your air fryer to 370°F. Place 4-5 kabobs in the basket in a single layer—make sure there’s some space between them for even browning. Cook for 12–15 minutes, flipping them halfway through. You’ll know they’re ready when the chicken reaches 160°F inside.
Repeat with the next batch if needed.
Serving Ideas
- Dips: Dill aioli, tzatziki, ranch (see my quick yogurt ranch recipe below), or a clean BBQ sauce.
- Salads: Greek chickpea salad, Mediterranean lentil pasta salad, spinach and strawberry salad, or my go-to beet and feta salad with toasted walnuts.
- Starch Sides: Mediterranean yellow rice, air fryer potatoes, or no-milk biscuits.
- Low-Carb Options: Cauliflower rice is a great match.
- Wrap it Up: Pull the meat and veggies off the skewers and tuck them into pita bread with lettuce and sauce—perfect for a gyros-style wrap.
Storage, Freezing & Meal Prep Tips
- Leftovers: Keep in an airtight container or wrap tightly and refrigerate for up to 4 days. Reheat in the air fryer until warm—just don’t overdo it or the chicken might dry out.
- Cold Kabobs? Honestly, the leftovers are fantastic cold in a salad. I often chop them up over mixed greens with some cherry tomatoes, cucumbers, and my homemade Greek dressing.
- Meal Prep: You can prep everything ahead—cut, marinate, and skewer the ingredients, then keep them refrigerated for up to 24 hours before cooking. Or you can marinate the chicken and veggies ahead and wait to skewer them just before cooking.
Swaps and Variations
- Swap chicken breasts for thighs if you like a richer flavor.
- Use yellow squash instead of zucchini, or a mix of both.
- Mushrooms, baby potatoes (pre-cooked), and cherry tomatoes all work well on skewers.
- Add crushed red pepper to the marinade for a spicy kick.
- Swap in white or sweet onions if that’s what you’ve got.
- Use apple cider vinegar, white wine vinegar, or lemon juice in place of red wine vinegar.
- No fresh garlic? Use 1 teaspoon garlic powder instead.
Frequently Asked Questions
Can I cook these on a grill or grill pan?
Absolutely! Grill them over medium heat for 5–7 minutes per side. Perfect for warm evenings or outdoor gatherings.