Air Fryer Recipe
Crispy Lemon Herb Chicken Skewers
Chicken skewers with browned edges and a lemony marinade are a treat, and the air fryer excels at achieving this. Its fast convection helps caramelise the marinade quickly, ensuring the chicken remains juicy without overcooking.
Ingredients
- 600g boneless, skinless chicken thighs, cut into 3cm pieces
- zest of 2 unwaxed lemons
- 45ml lemon juice
- 2 tbsp olive oil
- 2 garlic cloves, finely grated or crushed
- 1 tbsp Dijon mustard
- 1 tsp runny honey or maple syrup
- 1 tsp dried oregano
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp finely chopped rosemary or thyme
- ¾ tsp fine sea salt
- ½ tsp freshly ground black pepper
- ½ tsp smoked paprika
- 1 small courgette or red pepper, cut into 2.5cm pieces
- 6–8 short bamboo or metal skewers
Method
- If using bamboo skewers, soak them in cold water for 20–30 minutes, then pat dry.
- Cut the chicken into even 3cm pieces, trimming away any loose flaps of fat or sinew.
- In a bowl, mix the lemon zest, lemon juice, olive oil, garlic, Dijon mustard, honey, oregano, parsley, rosemary or thyme, salt, pepper, and smoked paprika.
- Add the chicken and toss thoroughly until every piece looks glossy and speckled with herbs.
- Marinate for 20 minutes at room temperature, or up to 4 hours in the fridge; if chilling, bring it out 15 minutes before cooking.
- Thread the chicken onto skewers, leaving a tiny gap between pieces. Add courgette or pepper pieces between some of the chicken if using.
- Preheat the air fryer to 190°C for 3 minutes.
- Arrange the skewers in a single layer in the basket. Brush any dry-looking exposed vegetables with a few drops of oil.
- Air fry at 190°C for 8 minutes, then turn the skewers with tongs.
- Cook for a further 5–7 minutes, until the edges are browned and the thickest chicken pieces reach 74°C on a probe thermometer.
- Rest the skewers on a warm plate for 3 minutes before serving with an extra squeeze of lemon.
Nutrition
Calories: 250
