Paleo Authentic Air Fryer Chicken Kabobs
Ever have a craving for a new flavor of meat, but at a loss? I highlyyy encourage you to test out these easy, authentic chicken kabobs! They’re so easy, tasty, and easy to pair with anything to make a full meal. I’ve paired with gluten-free pita bread and low FODMAP hummus for an easy lunch.
Let me know if you try these Egyptian paleo staples!
Active Time: 45 mins, split Marinade Time: 8 hours Yields: 15 skewers
Per Serving: 116 cal 18.2 g protein 3.4 g fat 2 g carbs
Ingredients:
2 lb organic chicken breasts
1 red bell pepper
1 green bell pepper (or use another red for low FODMAP)
1 tbsp salt
1 tbsp ground black pepper
1 tbsp turmeric
1 tbsp cumin
1/2 tbsp dried parsley
Olive oil or avocado oil spray
13 medium to long length skewers (whatever will fit in your air fryer)
Directions:
1. The night before: chop up the chicken breasts into 1-inch blocks, then place in a large ziploc bag with the seasoning. Securely close the bag, then rub the marinade all over the chicken.
2. Separately, chop the peppers into 1-inch blocks. Don’t worry about their shape! Store in the fridge overnight - no seasoning required. You can alternatively do this right before cooking; I just prefer chopping everything in one go.
3. When you’re ready to cook: preheat your air fryer at 400 degrees.
4. Lightly spray the peppers with an olive oil or avocado oil spray.
5. Take the skewers and alternate placing 2 chicken squares, then 2 pepper squares, until the skewer is filled. I like placing one green and one red pepper together just for the color pop - but do whatever you’re feeling!
6. Once you’ve made 3-5 (whatever fits in your air fryer - I could only fit 4-5 in mine diagonally), stack them up in your air fryer and cook at 400 degrees for 10 mins. They should be slightly blackened at the edges when complete and of course, fully cooked. Just cut one of the larger chicken pieces in half to check.
7. While the first batch is cooking, continue assembling your other skewers, and then cook them in the air fryer when available.
8. Enjoy! Serve with a side of veggies, low FODMAP hummus, GF-pita bread, feta cheese, Egyptian salad, baba ghanoush, tahini … the options are endless!
Storage: They should last up to 5 days in the fridge. I store on the skewers in 2 large ziploc bags to make sure they’re not exposed to icky bacteria in the fridge.