Air Fryer Tandoori Chicken & Vegetable Kebabs

These Air Fryer Tandoori Chicken & Vegetable Kebabs make Indian-inspired cooking easy. Juicy yogurt-marinated chicken and colorful vegetables are coated in Tandoori Twist, then finished with fresh lime and a sprinkle of Flavor Pop for a bold weeknight meal or your next summer cook out.

Ingredients

For the chicken marinade:

• 1 lb chicken (thighs or breast), cut into bite size pieces

• ¾ cup Greek yogurt, full fat

• 1 tbsp tomato paste

• 1 tbsp olive oil

• 2 tbsp Tandoori Twist

• 1 tbsp fresh lemon or lime juice

• 1 tbsp grated ginger

• 1 tbsp minced garlic

• 1 tsp salt

For the vegetables:

• 1 red onion

• 2 bell peppers

• 8-10 baby potatoes, parboiled 8-10 minutes

• 1 tbsp olive oil

• 1 tbsp Tandoori Twist

• 1 tsp salt

• Finish with a squeeze of fresh lime, cilantro, and a sprinkle of Flavor Pop for a bright, savory flavor.

Instructions

1. Prepare the marinade: In a large bowl, mix the marinade ingredients and set ¼ cup aside for the potatoes. Add the chicken to the marinade and mix until well coated. Let sit for at least 20-30 minutes (up to overnight).

2. Prepare the vegetables: Toss vegetables with olive oil, Tandoori Twist, & salt in large bowl. Toss the par boiled potatoes with the reserved ¼ cup of marinade. Let both sit for 10-15 minutes while the chicken marinates.

3. Skewer

4. Air Fry: Air fry at 400 F. for 12-15 minutes for chicken breast or 14-18 minutes for chicken thighs, turning half way through, until the chicken reaches 165 F. and vegetables lightly charred.

   Optional: For extra char, broil on high for 1-2 minutes.

5. Finish and serve: Squeeze fresh lime juice over the top, Add a sprinkle of Flavor Pop if using, and garnish with cilantro before serving.

Cooking Tips

• Don’t overcrowd the pan or air fryer: Give everything space so it roasts, not steams. Use two pans if needed.

• Use thighs for more flavor: Chicken thighs stay tender and flavorful, but breast works too for leaner option—just don’t overcook.

• Reserve ¼ cup of the marinade: before adding to the raw chicken to coat the potatoes.

• Parboil the potatoes for 8-10 minutes: so they cook through and brown evenly.

Simple Pairings

• Basmati, coconut rice, or curry rice

• Green chutney

• Cucumber tomato salad

• Add a side of naan or flatbread

• Drizzle with a quick raita (cooling yogurt sauce for a creamy contrast)

• Pair with a crisp Sauvignon Blanc or an off-dry Riesling