Air-Fried Chicken Kebabs

Ingredients

Makes 10–12 small kebabs (per-serving macros estimated for ~3 kebabs).

• 500 g chicken mince
• 1 whole egg
• 1 small onion, finely chopped
• 1/4 cup bell peppers, finely chopped
• 2–3 tbsp fresh coriander, finely chopped
• 1 tbsp lemon juice
• 1/2 tsp turmeric powder
• 1/2 tsp red chilli powder
• 1/2 tsp coriander powder
• 1/2 tsp cumin powder
• 1/2 tsp garam masala
• 1/4 tsp black pepper powder
• Salt, to taste
• 1–2 tsp oil, for brushing or spraying

Method

1. Add the chicken mince to a large mixing bowl.

2. Add the chopped onion, bell peppers, coriander, egg, lemon juice, salt, and all the spices.

3. Mix everything well until the mixture comes together. The egg helps bind the kebabs and keeps them soft.

4. Cover the bowl and let the mixture marinate in the fridge for about 2 hours.

5. After marination, take small portions and shape them into round or slightly flattened kebabs.

6. Preheat the air fryer for 3–5 minutes at 185°C.

7. Lightly brush or spray the kebabs with oil and place them in the basket in a single layer.

8. Air fry at 185°C for 10 minutes on one side. Flip and air fry for another 10 minutes, until golden and cooked through.

9. Serve hot with lemon wedges, onion rings, mint chutney, or a simple salad.

Notes: Finely chop the onions and bell peppers so the kebabs hold their shape. Don’t overcrowd the basket — cook in batches if needed. If the mixture feels too loose, refrigerate it a little longer before shaping. Best fresh, but leftovers reheat well in the air fryer for a few minutes.