Air Fryer Kabobs with Chicken or Steak

Air Fryer Kabobs

What I like about this air fryer method is that it makes kabobs practical indoors, but the basket setup matters. I find they cook best when the skewers fit in a single layer with a little space between them, so the meat browns instead of steaming.

This version keeps the seasoning simple with salt, pepper, and a light brush of BBQ sauce near the end. You can make it with chicken breast or steak, but I prefer cooking them separately so you have better control over doneness and the vegetables cook more evenly.

Ingredients for Air Fryer Kabobs

• 1 1/2 pounds boneless skinless chicken breast or steak, cut into 1-inch pieces (about 675g)
• 3 medium bell peppers, any mix of red, yellow, or green, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces
• 1 tablespoon olive oil or avocado oil
• 1 to 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1/4 to 1/3 cup BBQ sauce
• 6 to 8 wooden or metal skewers

Optional seasonings: 1/2 to 1 teaspoon garlic powder, 1/2 teaspoon onion powder, or 1/2 teaspoon smoked paprika.

If you use wooden skewers, soak them first if that works for your air fryer setup. Metal skewers are the easier option for repeat use and hold up well in the basket or on a tray.

Keep the meat and vegetables cut close to the same size so the kabobs cook at a similar pace. I’d rather keep the seasoning simple here because the BBQ sauce already adds sweetness and savory flavor at the end.

How to Make Air Fryer Kabobs

1. Cut the ingredients evenly: Cut the chicken breast or steak into 1-inch pieces. Cut the peppers and red onion into sturdy 1-inch pieces too. Tiny meat pieces, especially chicken, can dry out before the vegetables are done.
2. Season the meat and vegetables: In bowls, toss the meat and vegetables with the oil, salt, and pepper. Add any optional garlic powder, onion powder, or smoked paprika here. Keep chicken and steak separate so you can cook each one on its own timing.
3. Thread the skewers: Alternate the meat, peppers, and onion on the skewers. Do not pack the pieces tightly. A little space between them helps the hot air reach more of the surface.
4. Preheat the air fryer: Preheat for 3 to 5 minutes. Use 375°F (190°C) for chicken kabobs or 390°F to 400°F (200°C) for steak kabobs. Starting in a hot basket helps the kabobs brown sooner.
5. Air fry in batches if needed: Arrange the skewers in a single layer with space between them. Chicken kabobs usually take 10 to 14 minutes at 375°F (190°C). Steak kabobs usually take 8 to 12 minutes at 390°F to 400°F (200°C), depending on cube size and how done you like the steak.
6. Flip halfway through: Turn the skewers about halfway through cooking. If your air fryer has hot spots, rotate them too. I rely more on the visual cue than the clock here because air fryers vary; the peppers should be lightly browned at the edges and the onions should be tender-crisp.
7. Brush on the BBQ sauce at the end: During the last 1 to 2 minutes, brush the kabobs lightly with BBQ sauce. Keep it to a thin coat. Sugary sauce can darken fast in the air fryer, so this is not the step for a heavy glaze.
8. Check doneness: Use a meat thermometer in the thickest piece. Chicken should reach 165°F (74°C) and be fully opaque. Steak should reach about 145°F (63°C) for medium-rare, or cook longer if you prefer. Start checking a little early if your air fryer runs hot.
9. Rest and serve: Let the kabobs rest for 3 to 5 minutes before serving. That short rest helps the juices settle, especially with steak.

Air Fryer Time and Temperature for Kabobs

For chicken kabobs, use 375°F (190°C) and start checking around 10 minutes. Most batches finish in 10 to 14 minutes.

For steak kabobs, use 390°F to 400°F (200°C) and start checking around 8 minutes. Most batches finish in 8 to 12 minutes, depending on the size of the cubes and your preferred doneness.

Flip the skewers halfway through cooking, and rotate them if one side of your basket browns faster than the other. Use the internal temperature as the final check, since basket shape, skewer length, and airflow can shift the timing.

Chicken and steak are best cooked separately rather than mixed on the same skewers. It is easier to pull each batch at the right temperature, and you avoid overcooking one meat while waiting on the other.

If you want another simple chicken reference, this Air Fryer Chicken Breast Recipe is a useful related option.

How to Keep Air Fryer Kabobs from Drying Out

The part I pay attention to most is piece size. Uneven cubes are the fastest way to end up with dry chicken or overdone steak, so keep the meat close to 1 inch and the vegetables close to that size too.

Overcrowding is the other common problem. If the skewers are packed too closely, they trap steam and soften instead of browning. Batch cooking is usually the better tradeoff.

Also wait until the end to add the BBQ sauce. If it goes on too early, the sugars can burn before the meat is cooked through.

Best Skewers and Basket Setup for Kabobs

Metal skewers are the easiest option because they are reusable and usually fit better in an air fryer basket or tray. Wooden skewers work too, but try to keep any exposed ends away from direct heat when possible.

If your air fryer manual allows perforated parchment, you can use it for easier cleanup. Just make sure it is weighed down by the food and does not block too much airflow.

What to Serve with Air Fryer Kabobs

These kabobs work well with simple sides that do not add much extra prep. Serve them over rice or quinoa, with a green salad or slaw, alongside roasted potatoes, or with corn on the cob.

Warm flatbread, wraps, or pitas also work well, especially if you want to turn the kabobs into an easy lunch-style meal. Extra BBQ sauce on the side is useful if you kept the glaze light during cooking.

If you want a simpler chicken main, try this Crispy Air Fryer Chicken Breast recipe.

How to Store and Reheat Air Fryer Kabobs

Store cooled kabobs in an airtight container in the refrigerator for up to 3 days. You can leave them on the skewers or remove the meat and vegetables first if that makes storage easier.

To reheat, warm them in the air fryer at 350°F (175°C) for a few minutes, checking early so the meat does not dry out. The vegetables will soften a bit after storage, so the texture will not be quite the same as when freshly cooked.

You can also prep ahead by cutting the meat and vegetables in advance and refrigerating them separately, then skewering and cooking just before serving. For another easy chicken option, see this Crispy Air Fryer Chicken Breast recipe.

Nutrition

Approximate nutrition, based on 4 servings and using chicken breast with a light amount of BBQ sauce.

• Serving size: 1/4 of recipe
• Calories: about 320
• Protein: about 40g
• Fat: about 8g
• Carbohydrates: about 20g

Approximate nutrition per 100g: about 130 calories, 16g protein, 3g fat, and 8g carbohydrates.

These values are estimates and will vary based on the cut of meat, the amount of BBQ sauce used, and whether you choose chicken or steak.