Air fryer chicken seekh kebabs
Juicy, fragrant ground chicken kebabs with ginger, garlic, green chili and garam masala, air fried and served with warm pita and cool mint yogurt.
- 35 min total
- 20 min hands-on
- Follow-a-recipe easy
- Serves 4
- About $3.01 a serving
- 430 calories
- Good the next day
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 4 servings.
- 1 red onion, half finely chopped, half sliced into rings
- 1 lb ground chicken
- 3 cloves garlic, grated
- 1 tbsp fresh ginger, grated
- 1 serrano pepper, minced
- ½ cup cilantro, chopped, divided
- 2 tsp garam masala
- 1 lemon, half juiced, half in wedges
- ¾ cup plain Greek yogurt
- 2 tbsp fresh mint, chopped
- 4 pita bread
- ½ cucumber, sliced
From your pantry
- 1 tsp ground cumin
- 1 tsp paprika
- 1 tsp salt, plus a pinch
- 1 tbsp vegetable oil
Each serving has about 430 calories, 31 g protein, 44 g carbs and 15 g fat, and costs about $3.01 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No red onions? White onions or yellow onions work.
- No ground chicken? Ground turkey works.
- No cilantro? Fresh parsley works.
- No lemons? Limes work.
- No plain Greek yogurt? Plain yogurt or sour cream works.
- No pita bread? Flour tortillas work.
- No cucumbers? English cucumbers or mini cucumbers work.
Steps
Tap an underlined word for a quick explanation.
half the onion, then squeeze it in a paper towel over the sink to wring out the juice. the other half into thin rings for serving.
Finely chop. Finely chopping means cutting food into small pieces, a little bigger than minced, about the size of a lentil. Small pieces spread their flavor through the dish and cook quickly.
How you’ll know: Nothing is bigger than a lentil, and the pile looks like confetti rather than paste.
Slice. Slicing means cutting food into flat pieces of about the same thickness. Even slices cook evenly, so none are raw while others burn.
How you’ll know: Lay a few side by side: they’re close to the same thickness from one end to the other.
Dolly’s tip: Wet onion makes the kebabs fall apart, so squeeze hard.Mix the onion, chicken, garlic, ginger, serrano, half the cilantro, the garam masala, cumin, paprika, 1 teaspoon of the salt and 1 tablespoon of lemon juice in a bowl. hard 1 minute, until sticky.
Chop. Chopping means cutting food into bite-size pieces that don’t need to be neat. Keep them roughly the same size so everything cooks evenly.
How you’ll know: Your pieces are about half an inch and roughly alike, even if none of them are pretty.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Dolly’s tip: Serranos vary a lot. Touch a tiny piece to your tongue first, and use half if it’s fiery.With wet hands, shape it into 8 logs about 5 inches long and 1 inch thick, then wash your hands.
Dolly’s tip: Ground chicken is soft and sticky. Wet your hands every few meatballs and it rolls easily.Food safety: Wash your hands, the board and the knife with hot soapy water after touching raw meat, and don’t rinse raw chicken in the sink.
the air fryer to 400°F. Brush the kebabs with the oil and cook them in a single layer 10 to 12 minutes, turning halfway, until and 165°F in the middle.
Preheat. Preheating means turning the oven on before you start, so it’s fully hot when the food goes in. Food that starts in a cold oven cooks unevenly and doesn’t brown the same.
How you’ll know: The oven beeps or its light clicks off, usually 10 to 15 minutes after you turn it on.
Brown. Browning means cooking until the outside turns brown, which is where a lot of savory flavor comes from. Give food room and time without stirring, or it steams and stays gray.
How you’ll know: The food looks brown rather than gray, and the kitchen smells toasty and savory.
Timer: 11 min
Food safety: Ground turkey and ground chicken are done at 165°F, with no pink left anywhere in the pan.
While they cook, the yogurt, mint, of salt and a squeeze of lemon together.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Warm the pita in the air fryer 1 to 2 minutes.
Serve the kebabs on the pita with the mint yogurt, cucumber, onion rings, the remaining cilantro and lemon wedges.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
