Chicken kabobs are hands down my favorite food of the summer. There’s just something about the charred chicken that reminds me of something great from my childhood. (Although, for the life of me I can’t remember a tangible memory!) But, we did used to have campfires in the white birches of my grandparents farm when I was a wee lass, so it’s not a huge stretch of the imagination to assume that at some point my grandmother made us chicken and veggies on skewers.
At any rate, I could eat charred chicken five nights a week and not get sick of it. But, because I tend to do most of the cooking for the family, I DON’T do that, because I’m not sure that everyone else would be enthusiastic about the same thing for dinner five nights in a row.
But now? Sorry, family! I’ve discovered that chicken kabobs in the air fryer are the cat’s pajamas! The cat’s meow! The bee’s knees! The zebra’s stripes! The best thing that’s ever been air fried ever, and yes, I’m looking at you French fries!
The chicken is crispy but still juicy, you get a little kiss of burnt bits, and man-oh-man, when you add chimichurri into the mix – well – the chicken is herby, spicy, and bright all at the same time.
To reiterate: Juicy, perfect little burnt bits, herby, spicy, and bright.
Bonus: You don’t have to assemble it, schlep it up the hill in the Bronco, wait for your husband to start the perfect fire, deal with an overly excited granddaughter, cook it, and bring the dirty dishes home to wash – just like I imagine my grandmother had to.
In this recipe, all you need to do is assemble the chicken, throw it in the air fryer for 6 minutes, throw some olive oil coated cherry tomatoes in the basket, turn the chicken, and cook everything for an additional 5 minutes.
To call this the perfect weeknight dinner would be an understatement. It’s the weeknight dinner that other weeknight dinners dream of becoming.
So, throw some cubed chicken in a resealable bag, get them all good and coated in the chimichurri, and skewer those bad boys!
It’s dinner time.
Air Fried Chimichurri Chicken Kabobs
Ingredients
- 1 tablespoon olive oil, divided
- 1 large (6-8 oz.) boneless chicken breast
- 1/4 cup chimichurri (plus more for dipping)
- 1 cup cherry tomatoes
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly grated black pepper
Instructions
- Cut chicken into 1-inch cubes.
- Place the cubed chicken in a large, resealable plastic bag with the chimichurri. Work the bag so that chicken is completely coated.
- Thread chicken on metal skewers.
- Grease fryer basket with 2 teaspoons olive oil.
- Preheat air fryer to 400 degrees.
- Place skewers in the basket, and cook for 6 minutes.
- Toss the tomatoes with remaining olive oil, salt, and pepper.
- Place the tomatoes in the air fryer, and flip the chicken skewers.
- Cook for an additional 5 minutes, or until chicken registers165 degrees with a meat thermometer.
- Serve chicken with tomatoes and extra chimichurri for dipping.