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These air fryer chicken and vegetable skewers turn bite-sized chicken, capsicum, zucchini and red onion into a colourful weeknight dinner with very little cleanup. Cut everything evenly, leave a little space between each piece and use only skewers that fit safely inside the air-fryer basket. The estimated cooking time is 10–14 minutes at 380°F (193°C), but Peter must test and approve this range because skewer size, ingredient spacing and appliance power vary. Always confirm the thickest chicken pieces reach 165°F (74°C).
Pro Tip
Cut chicken and vegetables into consistently sized 1-inch pieces so everything cooks at the same rate. Leave small gaps between pieces on the skewer for hot-air circulation, and always check the thickest chicken piece with an instant-read thermometer.
Check that the skewers fit fully inside the air-fryer basket without touching the heating element. If using wooden skewers, follow the appliance manufacturer’s instructions for safe use. Preheat the air fryer to 380°F (193°C) if recommended by the manufacturer.
Pat the chicken dry and cut it into even 1-inch pieces. Cut the capsicums, zucchini and red onion into similarly sized pieces so they cook as evenly as possible.
In a large bowl, combine the olive oil, lemon juice, garlic powder, smoked paprika, oregano, salt, black pepper and onion powder.
Add the chicken to the seasoning mixture and toss thoroughly. Add and coat the vegetables carefully without contaminating surrounding surfaces.
Thread the chicken and vegetables onto the skewers, alternating the ingredients and leaving a small amount of space between pieces. Do not pack them tightly. Discard any seasoning liquid left in contact with raw chicken.
Arrange the skewers in one layer in the air-fryer basket. Cook in batches if necessary. Air fry for 5 minutes, then carefully turn each skewer with clean tongs.
Continue air frying for an estimated 5–9 minutes. Check the thickest chicken pieces on more than one skewer with an instant-read thermometer. Stop cooking only after every checked piece reaches at least 165°F (74°C). The 10–14 minute total cooking range is provisional and must be verified by Peter.
Transfer the cooked skewers to a clean serving plate, rest for 3 minutes, sprinkle with parsley and serve with lemon wedges. Never place cooked skewers on the plate that held raw chicken.
Total time: Approximately 25–29 min · Serves: 4 · Nutritional information is an estimate and may vary based on ingredients used.
Learn the basics of air-fryer cooking before you start.
Whole chicken breasts cooked at 375°F — a different cut and technique from these skewers.
Unskewered bite-sized chicken pieces with a garlic butter and Parmesan finish — a different recipe from these skewers.
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The provisional estimate is 10–14 minutes at 380°F (193°C), turning after 5 minutes. Peter must test this range before publication. Skewer thickness, spacing and air-fryer performance vary, so confirm the thickest chicken pieces reach 165°F (74°C).
Only use skewers that fit fully inside the basket and comply with the appliance manufacturer’s instructions. They must not touch the heating element. Do not give universal soaking advice as a guarantee against burning.
Capsicum, zucchini and red onion are used because they can be cut into pieces similar in size to the chicken. Other vegetables may require different cooking times and must not be presented as tested.
Boneless, skinless chicken thighs can be cut into similarly sized pieces. Timing may change, so check multiple pieces and confirm they reach at least 165°F (74°C).
The chicken pieces may be too large or packed too closely. Cut the ingredients evenly, leave small gaps and use the chicken’s internal temperature—not the vegetables—as the final doneness test.
