Recipes · Main dishes
Chicken Skewers with Yogurt Marinade
AI-written · not yet kitchen-tested
The yogurt marinade makes the chicken tender but takes time: at least 2 hours, better 4. The meat should not sit longer than 24 hours, or it turns mealy. Wipe off the excess marinade before cooking, or it burns on the bottom of the basket. The skewers must be short enough not to touch the heating element. Four skewers fit side by side in a basket of about 4 liters.
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 600 g (1.3 lb) chicken breast patted dry, cut into cubes about 1 1/4 inch (3 cm) wide (about 24)
- 8 wooden skewers cut down to about 6 inches (15 cm), soaked for 20 minutes
- 150 g (5.3 oz) plain whole-milk yogurt full fat
- 2 tbsp lemon juice
- 2 clove garlic finely grated
- 2 tsp ground cumin ground
- 1 tsp sweet paprika
- 1 tsp salt level
- 0.5 tsp black pepper freshly ground
- 1 tbsp olive oil
Method
- For the marinade, stir the yogurt, lemon juice, garlic, cumin, paprika, salt, pepper and olive oil in a bowl until smooth.
- Add the chicken cubes to the marinade and turn them well. Cover and marinate in the refrigerator for at least 2 hours, better 4, but no longer than 24 hours. Wash the board, knife and your hands in hot water after touching raw poultry.
- Cut eight wooden skewers down to about 6 inches (15 cm) so they fit in the basket and soak them in water for 20 minutes so they do not char. Thread 3 cubes onto each, close together but without squeezing. Wipe off the excess marinade with your fingers.
- If the instructions for your air fryer call for preheating, preheat it for 3 minutes at 375 °F (190 °C). Lay four skewers side by side in the basket without letting them touch.
- Cook at 375 °F (190 °C) for 10 minutes. Halfway through (after 5 minutes), turn the skewers with tongs.
- To check, the cubes should be golden brown with a few dark spots, which come from the yogurt and are normal. Cut one cube open: the meat is white all the way through and a thermometer reads 165 °F (75 °C). If not, cook another 1 to 2 minutes.
- Loosely cover the first four skewers on a plate with a second plate and cook the remaining four the same way. Serve right away.
Tip: Cut the cubes to the same size: small pieces dry out before large ones are cooked.
Tip: Skewers must not touch the heating element at the top of the appliance. Metal skewers get very hot; handle them only with tongs.