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Air fryer chicken and shrimp kabobs with juicy grilled chicken, tender shrimp, and colorful vegetables on skewers
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Air Fryer Chicken and Shrimp Kabobs - Fast, Flavorful, and Weeknight-Friendly

Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 4 servings

Ingredients

  • 1 pound boneless, skinless chicken breast, cut into 1-inch chunks
  • 1 pound large raw shrimp (16–20 count), peeled and deveined, tails on or off
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1 small red onion, cut into 1-inch wedges
  • 1 medium zucchini, sliced into 1/2-inch rounds or half-moons
  • 8–10 skewers (metal or soaked wooden skewers)
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (plus zest of 1 lemon if you like)
  • 2 tablespoons low-sodium soy sauce or coconut aminos
  • 1 tablespoon honey or maple syrup
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon kosher salt (plus more to taste)
  • Pinch of red pepper flakes (optional)
  • Lemon wedges
  • Fresh parsley or cilantro, chopped
  • Cooked rice, quinoa, or warm pitas (optional for serving)

Instructions

  • Mix the marinade. In a large bowl, whisk olive oil, lemon juice and zest, soy sauce, honey, garlic, smoked paprika, oregano, pepper, salt, and red pepper flakes if using.
  • Prep the proteins. Pat the chicken and shrimp dry with paper towels. This helps them brown and prevents steaming in the air fryer.
  • Marinate separately. Divide the marinade between two bowls. Add chicken to one and shrimp to the other. Toss to coat. Marinate chicken 20–30 minutes (or up to 4 hours in the fridge). Marinate shrimp 10–15 minutes max, or it will get mushy.
  • Prep the veggies. Cut peppers, onion, and zucchini into even, bite-size pieces so they cook at the same rate. Toss them with a light drizzle of oil and a pinch of salt and pepper.
  • Soak wooden skewers. If using wooden skewers, soak in water for at least 20 minutes to prevent scorching.
  • Preheat the air fryer to 380°F (193°C). A hot basket helps sear the kabobs quickly.
  • Build the skewers. Thread chicken, shrimp, and veggies, alternating for color and even cooking. Don’t pack them too tightly—leave a bit of space between pieces for airflow. If your shrimp are very large, consider skewering some shrimp-only sticks and some chicken-and-veg sticks for perfect timing.
  • Spray lightly. Mist the kabobs with cooking spray or brush with a touch of oil to encourage browning.
  • Air fry in batches. Place kabobs in a single layer in the basket. Cook for 10–12 minutes total, turning halfway. Shrimp cook fast; they’re done when pink and opaque, about 4–6 minutes. Chicken reaches 165°F (74°C) in 10–12 minutes depending on thickness.
  • Stage the proteins if needed. If mixing on one skewer, pull a test piece to check doneness at the halfway flip. Or cook shrimp-only skewers for 4–6 minutes, remove, then finish chicken-and-veg skewers for 8–12 minutes.
  • Finish and serve. Squeeze fresh lemon over hot kabobs, sprinkle with chopped herbs, and taste for salt. Serve over rice or tuck into pitas with a quick yogurt or garlic sauce.