I’m not sure what to call these half the time — skewers, kebabs, kabobs — but whatever you name them, they’re always a hit. These air fryer chicken skewers have become one of those back-pocket weeknight dinners that check all the boxes: juicy, well-seasoned chicken, a rainbow of crisp-tender veggies, and hardly any cleanup. And the best part? No grill required.
They bring that grilled-kebab vibe without me needing to stand outside flipping skewers or fussing with propane tanks. Once I realized my air fryer could turn out skewers this good, I never looked back.
WHY YOU’LL LOVE THESE CHICKEN SKEWERS
There’s just something extra satisfying about food on a stick. These chicken skewers are easy to make, colorful, and packed with bold flavor thanks to a quick marinade. They also cook up super fast — which is exactly what I need on those nights when I walk into the kitchen already starving and a little short on patience.
These are:
- Kid-friendly and crowd-pleasing (my kids actually fight over the extra veggies)
- Perfect for meal prep — the chicken can marinate overnight, and leftovers reheat beautifully
- Versatile — they work just as well with shrimp, steak, or tofu
- And best of all? No grill smoke in your face. Just juicy, tender chicken with caramelized edges thanks to the air fryer.
INGREDIENTS THAT MAKE A DIFFERENCE
The ingredients are simple, but choosing fresh, vibrant produce and good-quality chicken really makes a difference here. I like to use:
- Boneless, skinless chicken breast – You can also use thighs for extra juiciness.
- Avocado oil – Its high smoke point makes it ideal for air frying, but olive oil works too.
- Low-sodium Tamari or soy sauce – Adds umami and salt without overpowering.
- Garlic powder, ginger, chili powder – My go-to trio for a little kick and warmth.
- Honey or maple syrup – Just a touch of sweetness to balance the savory flavors.
- Bell peppers and zucchini – Choose a mix of colors; they add flavor, crunch, and that gorgeous rainbow look.
- Red onion – Or is it purple? Either way, it adds a mild bite that caramelizes so well.
I always remind myself: the better the ingredients, the better the skewers. No need for fancy — just fresh and flavorful.
MARINATING TIPS
If you’re short on time, 15 minutes will do — but if I have the foresight (rare, but it happens), I marinate the chicken for a few hours or overnight. It soaks up the flavor beautifully and makes the chicken incredibly tender.
Pro tip: toss everything in a zip-top bag or a covered glass bowl in the fridge and forget about it until dinnertime.
ASSEMBLING THE SKEWERS
When assembling:
- Cut everything to roughly the same size (about 1-inch pieces) to help it all cook evenly.
- Alternate chicken and veggies for that perfect mix in every bite.
- Don’t overcrowd the basket — give the skewers space to cook evenly and brown up nicely.
I usually get about 6 to 8 skewers out of this, depending on how generous I am with the chicken chunks.
COOKING IN THE AIR FRYER
Cook in two batches if needed — trust me, it’s worth it. Crowding the basket can lead to uneven cooking and steamed instead of browned kebabs.
I air fry mine at 400°F for about 12–14 minutes, flipping halfway. The edges start to char a bit, the peppers get tender, and the chicken stays juicy. That’s when you know they’re ready.
If you’re feeding a crowd, cover the first batch with foil while the second finishes — or keep them warm in the oven at a low temp.
SERVING SUGGESTIONS
These skewers are incredibly versatile. Here’s how we love to serve them:
- With rice or quinoa and a drizzle of spicy yogurt sauce or tahini dressing.
- Over a bed of greens for a light dinner salad with a punch of protein.
- Rolled in flatbread or pita with hummus, cucumbers, and extra sauce for a Mediterranean-style wrap.
- Or simply right off the skewer with a wedge of lime and a sprinkle of fresh herbs.
Sometimes I’ll whip up a simple garlic-lime dipping sauce or even just use store-bought tzatziki if I’m in a pinch.
STORAGE AND LEFTOVERS
Leftovers keep well for up to 4 days in the fridge. I take the chicken and veggies off the skewers and store them in an airtight container. The next day, I toss them into a grain bowl, a wrap, or reheat in the air fryer for a quick second round.
They also freeze surprisingly well! Just freeze the cooked chicken and veggies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. When ready to eat, reheat directly from frozen in the air fryer or skillet.
FINAL THOUGHTS
These air fryer chicken skewers have become a staple in my kitchen, especially when I’m craving something grilled without firing up the grill. They’re quick, colorful, and full of flavor — and they always feel just a little fancier than your average weeknight dinner, even though they’re secretly super easy.
Whether you’re meal prepping for the week or just trying to get dinner on the table fast, this is one of those recipes that works every single time. And the best part? They make dinner feel fun — even on a Wednesday.
Air Fryer Chicken Skewers
I’m not sure what to call these half the time — skewers, kebabs, kabobs — but whatever you name them, they’re always a hit.
Ingredients
- 16 oz boneless skinless chicken breast cut into 1 inch pieces
- 1 tablespoon avocado oil
- 1 tablespoon low sodium Tamari or soy sauce
- 1 teaspoon garlic powder
- 1 teaspoon ground ginger
- 1 teaspoon chili powder
- 1 tablespoon honey or maple syrup
- 1 medium green bell pepper cut into 1-inch pieces
- 1 medium red bell pepper cut into 1-inch pieces
- 1 medium yellow bell pepper cut into 1-inch pieces
- 1 medium zucchini cut into 1-inch pieces
- 1 small red onion cut into 1-inch pieces
- cooking spray
Instructions
- Place the chicken into a medium size mixing bowl, drizzle with oil.
- In a separate bowl, mix up the soy sauce, garlic, ginger, chili powder and honey.
- Pour the sauce over the chicken and toss to coat it all. Let the chicken marinate for at least 15 minutes or overnight.
- Lay out the veggies in rows, place the chicken and veggies on skewers rotating and layering chicken, then a few pieces of veggies, then repeat until you have filled up each skewer leaving about ½ inch on each end so you can easily handle them.
- Preheat the air fryer to 350 degrees F
- Place the skewer holder inside the air fryer basket. Lay the chicken and veggies skewers on top of the holder and spray them with the cooking spray.
- Cook for 7-9 minutes, turning the skewers over halfway through the cooking time.
- Once the internal temperature of the chicken has reached 165 degrees they are done. You may need to do this in batches, depending on the size of your air fryer.
- Serve the skewers over rice or enjoy with other sides, such as potatoes, green salad or pasta salad.
Notes
- Nutritional information is approximate and was calculated using a recipe nutrition label generator.
Nutrition Information
Yield
7Serving Size
1Amount Per Serving Calories 169Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 55mgSodium 262mgCarbohydrates 10gFiber 1gSugar 6gProtein 22g
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.