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Air Fryer Chicken and Peach Kebabs - Juicy, Sweet, and Perfectly Charred

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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.25 to 1.5 lb boneless, skinless chicken breasts (or thighs), cut into 1.25-inch cubes
  • 3 ripe but firm peaches, pitted and cut into 1.25-inch chunks (leave the skin on for structure)
  • 1 red onion, cut into 1.25-inch pieces
  • 1 red bell pepper, cut into 1.25-inch pieces (optional but adds color and crunch)
  • Wooden or metal skewers (if using wooden, soak in water for 15–20 minutes)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (or apple cider vinegar)
  • 1 tablespoon honey (or maple syrup)
  • 2 cloves garlic, finely minced
  • 1 teaspoon Dijon mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon kosher salt (plus more to taste)
  • 1/4 teaspoon black pepper
  • Pinch of red pepper flakes (optional)
  • Chopped fresh basil or cilantro, for garnish
  • Lemon wedges, for serving

Method
 

  1. Prep the skewers: If using wooden skewers, soak them in water for at least 15–20 minutes to prevent scorching in the air fryer.
  2. Make the marinade: In a large bowl, whisk together olive oil, lemon juice, honey, garlic, Dijon, smoked paprika, cumin, salt, pepper, and red pepper flakes.
  3. Marinate the chicken: Add the chicken cubes to the bowl and toss to coat. Let it sit for 15–30 minutes at room temperature, or up to 4 hours in the fridge. Reserve 1 tablespoon of the marinade in a separate small bowl to brush during cooking.
  4. Prep the produce: Cut the peaches, onion, and bell pepper into even pieces, about the same size as the chicken. This helps everything cook at the same rate.
  5. Assemble the kebabs: Thread chicken, peach, onion, and bell pepper onto skewers, alternating for color and balance. Don’t pack them too tightly—leave a little space between pieces for airflow.
  6. Preheat the air fryer: Set to 400°F (200°C) for 3–5 minutes. Lightly spray the basket with oil to prevent sticking.
  7. Cook the first side: Arrange kebabs in a single layer with space between them. Air fry for 7 minutes.
  8. Flip and brush: Turn the kebabs, brush lightly with the reserved marinade, and cook for another 5–7 minutes, until the chicken reaches 165°F (74°C) and the peaches are caramelized at the edges.
  9. Rest and garnish: Let kebabs rest for 3 minutes. Sprinkle with chopped basil or cilantro and serve with lemon wedges.
  10. Optional glaze: For extra shine, warm 1 teaspoon honey with a squeeze of lemon and lightly brush over the peaches just before serving.