Air Fryer Chicken Tikka Kabob

INGREDIENTS

• 1 lb  Chicken thighs boneless skinless, cut into 1.5-2 inch cubes
• 1 tablespoon Oil
• ½ cup Red Onion cut into 2 inch cubes, layers separated
• ½ cup Green Bell Pepper cut into 2 inch cubes
• ½ cup Red Bell Pepper cut into 2 inch cubes
• Lime wedges to garnish
• Onion rounds to garnish

For marinade

• ½  cup  Yogurt greek (also called hung curd)
• ¾  tablespoon Ginger  grated
• ¾  tablespoon Garlic  minced
• 1  tablespoon Lime juice
• 2  teaspoon Kashmiri red chili powder mild, adjust to taste
• ½  teaspoon Ground Turmeric (Haldi powder)
• 1  teaspoon Garam Masala
• 1 teaspoon Coriander powder (Dhaniya powder)
• ½ tablespoon Dried Fenugreek leaves (Kasoori Methi)
• 1  teaspoon Salt adjust to taste

INSTRUCTIONS 

• Combine all ingredients for the marinade in a bowl and mix well. Add chicken and coat on each side with the marinade. Let it rest for anywhere between 30 minutes to 8 hours in the refrigerator.
• When ready to cook, add the oil, onions, green and red bell pepper to the marinade. Mix well. 
• Thread the marinated chicken, peppers and onions in the skewers altenating between each.

AirFryer Method:

• Lightly grease the air fryer basket.
• Arrange the chicken sticks in airfryer Cook at 180 degrees or 360F for 10 minutes.
• Turn the chicken sticks and cook for 7 more minutes, then serve.