Prepare the marinade in a bowl by mixing together greek yogurt, olive oil, lemon juice, and dry spices. Add chicken and vegetable pieces and toss well.
Prepare the skewers by threading a cherry tomato, then a piece of onion, green pepper, red pepper, and zucchini, followed by chicken, then repeat. Prepare the remaining skewers. You should be able to make 6 skewers from this quantity.
Preheat the air fryer to 400°F for 2 minutes. Then place the skewers in the fryer basket, keeping a little space between each skewer. If needed, cook in two batches.
Cook the skewers for 10 minutes, or until the chicken is cooked through. If using a meat thermometer, it should read least 165° when inserted in the thickest chicken piece.
Drizzle lemon juice over the shish kebabs and serve with mint chutney!
Video
Notes
Skewers: If there are any splits or splinters on the bamboo skewers, rub two together over one another, as if you were sharpening a knife.
Soaking Skewers: Soak the skewers in water for 20 minutes prior to cooking to prevent them from scorching. If you forget, wrap the exposed ends in aluminum foil to prevent them from burning.
Marinade: Marinating the chicken for 20 minutes to an hour will impart much more flavor and keep the meat tender and juicy. If short on time, marinate the chicken and vegetables on the skewers.
Size: Make sure to cut the chicken and vegetables all roughly the same size for even cooking. 1-inch cubes work best.
Vegetarian: Replace the chicken with 1 pound paneer or tofu, cut into 1-inch cubes. Cooking times remain the same.
Note: The nutrition facts below are my estimates based on a single skewer, please multiply based on serving size. If you follow any diet plan, I recommend cross-checking with your preferred nutrition calculator.