Air Fryer Indian Chicken Kebabs
Why this recipe works
- Aromatic spice base: Ginger, garlic, garam masala, cumin and coriander give the minced chicken warmth and depth without needing a long marinade.
- Fast cooking method: The air fryer browns the kebabs quickly while keeping the process contained and efficient.
- Fresh finish: Lemon wedges and mint yoghurt cut through the savoury spices and keep the finished kebabs bright.
Get the most out of this recipe
Timing notes
- Chill before cooking: A short chill helps the shaped kebabs firm up so they hold better on the skewers in the air fryer.
- Rest briefly: Let the kebabs sit for a couple of minutes after cooking so the juices settle before serving.
Texture tips
- Mix until tacky: Working the minced chicken until it becomes slightly sticky helps bind the mixture and gives a juicier, more cohesive kebab.
- Leave space in the basket: Air needs to circulate around each skewer; cooking in batches gives better browning than crowding the basket.
Ingredient notes
- Use thick yoghurt: A thicker yoghurt makes a better dip because it clings to the kebabs rather than running across the plate.
- Fresh aromatics matter: Freshly grated ginger and crushed garlic give the kebabs a brighter, more rounded flavour than dried versions.
Make-ahead tips
- Prepare the dip early: The mint yoghurt can be mixed ahead and kept chilled until serving.
- Freeze without the dip: Cooked kebabs can be frozen separately from the yoghurt dip, then defrosted and reheated until piping hot.
Equipment you'll need
Ingredients
Kebabs
Mint yogurt
Instructions
- If you are using wooden skewers, soak them in water for 20 minutes. Finely grate the ginger and crush the garlic.
- In a bowl, mix the ginger, garlic, garam masala, ground cumin, ground coriander, fine sea salt and sunflower oil. Add the minced chicken and mix firmly for 1 to 2 minutes until tacky so it holds together.
- Divide the mixture into 6 equal portions and shape onto skewers in an even layer. Chill for 10 minutes to help the kebabs set while you make the dip.
- Finely chop the fresh mint and stir into the yogurt. Cut the lemon into wedges for squeezing at the table.
- Heat the air fryer to 200°C (390°F). Air-fry the kebabs for 10 to 12 minutes, turning halfway, until browned and cooked through; they should reach 75°C (165°F) in the centre.
- Rest the kebabs for 2 minutes, then serve with the mint yogurt and lemon wedges.
Recipe notes
Tips
- Mixing the minced chicken until tacky helps the kebabs cling to the skewers and stay juicy.
- Do not overcrowd the air fryer basket; cook in batches so the kebabs brown properly.
- Chicken should be cooked until piping hot throughout; use a thermometer if you have one and aim for 75°C (165°F) in the centre.
Substitutions
- Replace Yogurt with Greek yogurt for a thicker mint dip.
- Replace Fresh mint with fresh coriander for a different but still classic herby dip.
Storage
- Refrigerate up to 2 days
- Cool the cooked kebabs, then refrigerate in a sealed container for up to 2 days. Freeze the cooked kebabs (without the yogurt dip) for up to 2 months; defrost overnight in the fridge and reheat in the air fryer at 180°C (355°F) for 4 to 6 minutes until piping hot.
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Recipe overview
- Servings: 3 servings
- Total time: 40min (25min active)
- Difficulty: Medium
- Cuisine: Indian
-
Allergens:
Milk
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