Ingredients
Scale
- 1.5 lbs boneless skinless chicken breasts, cut into 1-inch cubes
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 4 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly cracked black pepper
- Fresh parsley for garnish
- Wooden or metal skewers (cut to fit your air fryer)
Instructions
- In a large mixing bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, smoked paprika, salt, and pepper. Add the cubed chicken to the bowl and toss thoroughly to ensure every piece is well-coated. Cover the bowl and let it marinate in the refrigerator for at least 15 to 30 minutes. If you have more time, marinating for up to 2 hours will deepen the lemon-garlic infusion.
- If you are using wooden skewers, ensure they have been soaked in water for at least 20 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers, leaving a small amount of space between each piece to allow the hot air to circulate. Do not pack the chicken too tightly, as this can lead to uneven cooking. Depending on the size of your air fryer, you may need to trim the skewers to fit inside the basket comfortably.
- Preheat your air fryer to 400°F (200°C) for about 3 minutes. Place the chicken skewers in the air fryer basket in a single layer, ensuring they are not overlapping. Cook for 10 to 12 minutes, flipping the skewers halfway through the cooking time. The chicken is done when the internal temperature reaches 165°F (74°C) and the edges are slightly golden brown and crisp.
- Remove the skewers carefully from the air fryer basket. Transfer them to a serving platter and let them rest for 2 or 3 minutes to allow the juices to redistribute. Garnish with a sprinkle of fresh chopped parsley and serve with extra lemon wedges on the side for an added pop of brightness.
- Cook Time: 27 minutes