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–+ servings

These beautifully spiced Indian chicken kebabs are excellent served over some steamed riced cauliflower or in lettuce wraps with some homemade sugar-free chutney. Have fun incorporating the chicken into your own creations.

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Equipment

  • Airfreyer

Ingredients

  • 1 small brown onion peeled and diced
  • 1 5cm knob fresh ginger, peeled and minced
  • 1 ½ tablespoons fresh lime juice
  • 1 cup canned unsweetened coconut milk
  • 1 ½ tablespoons no-added-sugar tomato paste
  • 1 ½ tablespoons olive oil
  • ¾ tablespoon ground cumin
  • ¾ tablespoon ground coriander
  • 1 teaspoon cayenne pepper
  • 1 teaspoon ground turmeric
  • 2 teaspoons salt
  • 450 grams boneless skinless chicken thighs, cut into 3cm cubes
  • 1 ½ tablespoons chopped fresh mint leaves

Instructions

  • In a medium bowl, combine all ingredients except chicken and mint leaves.
  • Add chicken pieces and toss until fully coated.
  • Refrigerate covered for 2 hours up to overnight.
  • Preheat air fryer at 180°C for 3 minutes.
  • Skewer chicken on eight skewers and place half of skewers on a kebab rack.
  • Place rack in air fryer basket and cook for 12 minutes.
  • Discard marinade.
  • Transfer cooked kebabs to a large serving dish.
  • Repeat cooking with remaining skewers.
  • Garnish with mint leaves and serve.
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Course; Airfryer / Chicken
Diets; Low Carb