Butter Garlic Chicken Kebab
Ready to elevate your dinner game? These Butter Garlic Chicken Kebabs are a breeze to whip up in the air fryer, delivering tender, juicy bites infused with the rich flavors of buttery garlic and a hint of spice. Perfect for a nutritious meal or a crowd-pleasing appetizer, these kebabs are sure to impress!
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 tsp chopped coriander (5 ml)
- 1 tbsp coriander leaves – chopped (15 ml)
- 1 tsp grated garlic (5 ml)
- 1 tsp chopped garlic (5 ml)
- 1 tsp ginger-garlic paste (5 ml)
- Juice of ½ lemon
- ½ tsp pepper powder (2.5 ml)
🥩Meat & Seafood(1)
- 200 gms boneless chicken (breast piece preferred) (0.44 lbs)
🥛Dairy & Eggs(2)
- 1 tbsp melted butter (14 g)
- 2 tbsp Greek yogurt (30 ml)
🫙Pantry Staples(1)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(3)
- ½ tsp garam masala (2.5 ml)
- Salt – as required
- ¼ tsp turmeric (1.25 ml)
📦Other(1)
- ½ tsp chilli powder (2.5 ml)
👨🍳 Instructions
- 1
Marinate the chicken with salt and the spice mixture including oil, chilli powder, turmeric, pepper powder, garam masala, ginger-garlic paste, Greek yogurt, chopped coriander leaves, grated garlic, and lemon juice.
- 2
Skewer the marinated chicken onto tandoori sticks and cook in an air fryer for about 15 minutes.
- 3
Serve with green chutney.
💡 Pro Tips
- ✓Marinate the chicken for a minimum of 4 hours, ideally overnight (up to 24 hours), because the lactic acid in Greek yogurt gently denatures surface proteins and the enzymes tenderize muscle fibers without the mushiness caused by harsher acids like lemon juice used alone.timing4-24 hours
- ✓Add the lemon juice and salt last, right before cooking rather than at the start of marination, since salt combined with acid over long periods draws out moisture via osmosis and can toughen the chicken by over 15% in perceived juiciness loss.ingredientsalt/acid added last
- ✓Cut chicken into uniform 1.5-inch cubes before skewering so every piece reaches the same internal temperature of 165°F at the same time in the air fryer, preventing overcooked edges and undercooked centers.technique1.5-inch cubes, 165°F
- ✓Flip the skewers halfway through the air fryer cycle at the 7-8 minute mark because air fryers circulate heat unevenly from one direction, and rotating ensures Maillard browning develops uniformly on all sides.timingflip at 7-8 minutes
- ✓Brush the kebabs with melted butter immediately after air frying while still at 165°F+ because the residual heat helps the milk solids in butter caramelize slightly on contact, boosting aroma compounds without burning the dairy proteins.technique165°F+ residual heat
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
intermediate
Share this recipe
Butter Garlic Chicken Kebab
Ready to elevate your dinner game? These Butter Garlic Chicken Kebabs are a breeze to whip up in the air fryer, delivering tender, juicy bites infused with the rich flavors of buttery garlic and a hint of spice. Perfect for a nutritious meal or a crowd-pleasing appetizer, these kebabs are sure to impress!
📝 Ingredients
Serves 4🥬Fresh Produce(7)
- 1 tsp chopped coriander (5 ml)
- 1 tbsp coriander leaves – chopped (15 ml)
- 1 tsp grated garlic (5 ml)
- 1 tsp chopped garlic (5 ml)
- 1 tsp ginger-garlic paste (5 ml)
- Juice of ½ lemon
- ½ tsp pepper powder (2.5 ml)
🥩Meat & Seafood(1)
- 200 gms boneless chicken (breast piece preferred) (0.44 lbs)
🥛Dairy & Eggs(2)
- 1 tbsp melted butter (14 g)
- 2 tbsp Greek yogurt (30 ml)
🫙Pantry Staples(1)
- 1 tbsp oil (15 ml)
🧂Spices & Seasonings(3)
- ½ tsp garam masala (2.5 ml)
- Salt – as required
- ¼ tsp turmeric (1.25 ml)
📦Other(1)
- ½ tsp chilli powder (2.5 ml)
👨🍳 Instructions
- 1
Marinate the chicken with salt and the spice mixture including oil, chilli powder, turmeric, pepper powder, garam masala, ginger-garlic paste, Greek yogurt, chopped coriander leaves, grated garlic, and lemon juice.
- 2
Skewer the marinated chicken onto tandoori sticks and cook in an air fryer for about 15 minutes.
- 3
Serve with green chutney.
💡 Pro Tips
- ✓Marinate the chicken for a minimum of 4 hours, ideally overnight (up to 24 hours), because the lactic acid in Greek yogurt gently denatures surface proteins and the enzymes tenderize muscle fibers without the mushiness caused by harsher acids like lemon juice used alone.timing4-24 hours
- ✓Add the lemon juice and salt last, right before cooking rather than at the start of marination, since salt combined with acid over long periods draws out moisture via osmosis and can toughen the chicken by over 15% in perceived juiciness loss.ingredientsalt/acid added last
- ✓Cut chicken into uniform 1.5-inch cubes before skewering so every piece reaches the same internal temperature of 165°F at the same time in the air fryer, preventing overcooked edges and undercooked centers.technique1.5-inch cubes, 165°F
- ✓Flip the skewers halfway through the air fryer cycle at the 7-8 minute mark because air fryers circulate heat unevenly from one direction, and rotating ensures Maillard browning develops uniformly on all sides.timingflip at 7-8 minutes
- ✓Brush the kebabs with melted butter immediately after air frying while still at 165°F+ because the residual heat helps the milk solids in butter caramelize slightly on contact, boosting aroma compounds without burning the dairy proteins.technique165°F+ residual heat