Air Fryer Reference
Chicken Kebab
protein · fresh
- Temperature
- 380 °F
- 193 °C
- Total time
- 12 min
- 4 skewers
- Flip at
- 6 min
- flip once
- Internal temp
- 165 °F
- 74 °C
Doneness
Cube edges are deeply browned with light char on the corners; the cut surface of a probed cube is opaque white throughout with no translucent grey at the centre.
Oil & seasoning
Light oil mist on the cubes after threading — bare thigh meat caramelises but breast meat goes dry without the assist.
Season with: salt, black pepper, garlic powder, cumin, paprika, lemon juice marinade (1 hour minimum, ideally overnight).
Watch out for
- Always confirm 165 °F / 74 °C internal by probing the largest cube — small cubes overshoot in seconds, so probe at minute 10 first, not minute 12.
- Soak wooden skewers in water for 20 minutes before threading, or use short metal skewers cut to fit the basket. Dry wood scorches and can flame inside the chamber.
- Cut cubes to a uniform 1-inch dice — mixed sizes cook unevenly and the small ones overcook while the large ones stay raw. Trim odd shapes flat.
- Leave 1/4 inch between cubes on the skewer for airflow. Tightly-packed cubes steam against each other and stay pale on the contact faces.