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.
Also try these Air Fryer recipe:-
Air Fryer Chicken Kabobs
These air fryer chicken kabobs are a colorful, flavor-packed option for lunch or dinner.
Ingredients
- 1.5 lb boneless skinless chicken breast, cut into 1-inch cubes
- 2 bell peppers (red, yellow, or orange)
- 2 small zucchini
- ½ teaspoon onion powder
- ½ teaspoon dried thyme
- 3 tablespoons red wine vinegar
- 3 garlic cloves, minced
- 1.5 teaspoons salt (kosher or Himalayan pink salt)
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- ½ teaspoon dried basil leaves
- ½ large red onion
- 3 tablespoons olive oil
Instructions
- Start by mixing up the marinade. In a big bowl, whisk together olive oil, red wine vinegar, garlic, oregano, basil, thyme, onion powder, salt, and pepper until combined.
- Add the chicken cubes to the marinade and toss well to make sure every piece is coated.
- While the chicken soaks up the flavor, prep your veggies. Slice the zucchini into half-inch coins. Remove the seeds and stems from the bell peppers and cut them into bite-sized chunks. Separate the red onion layers and cut them to match the size of the peppers and zucchini so they all cook evenly.
- Add the chopped veggies into the bowl with the chicken and stir everything together until the vegetables are lightly coated in marinade too.
- Cover and let everything marinate in the fridge for at least 30 minutes or up to 24 hours.
- When ready to cook, thread the chicken and veggies onto skewers. Use about 3 to 4 chicken chunks per skewer, alternating with veggies. I like to start and finish with a piece of bell pepper for color.
- Preheat the air fryer to 370°F. Arrange 4 to 5 skewers in a single layer in the air fryer basket. Keep them spaced apart so they brown evenly.
- Air fry for 12 to 15 minutes, flipping halfway through, until the chicken reaches an internal temperature of 160°F. Repeat with remaining kabobs.
Notes
- Use skewers that fit comfortably inside your air fryer basket. I used 8-inch bamboo skewers which worked well.
- Depending on skewer size, you’ll get around 9 kabobs from this recipe.
- Stick to classic veggies like peppers, zucchini, and onions, or mix it up with mushrooms, cherry tomatoes, or even parboiled baby potatoes.
- Want to make them in the oven or on the grill? They cook up great either way—just adjust the time and temp to your method.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 410Total Fat 17gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 145mgSodium 924mgCarbohydrates 8gFiber 2gSugar 3gProtein 54g
All Chicken Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.