Chicken Skewers in Air Fryer (Kipspiesjes)

Name: Chicken Skewers in Air Fryer (Kipspiesjes)
Total time: 25 min
Yield: 4
Ingredients: 400 g (14 oz) chicken breast; 1 tablespoon olive oil; to taste salt; to taste pepper; to taste paprika; to taste garlic powder; to taste lemon juice

Quick and tasty chicken skewers made in the air fryer, perfect for an easy dinner.

Time: 25 min4 servingsDifficulty: Medium190°CChicken

Steps

1
Pat the chicken skewers dry with paper towels. If pieces are large, cut them into uniform sizes for even cooking.
2
Mix the chicken with a little olive oil, salt, pepper, and chosen seasonings (paprika, garlic powder, lemon juice). If you have a few minutes, let it marinate briefly.
3
Cook in the air fryer at 190°C (375°F) for 15 minutes. Halfway through, turn the skewers if possible for even cooking.
4
Let the chicken skewers rest for a minute or two, then serve warm. Ensure the chicken is fully cooked before eating.

Shopping list

400g chicken breast, 1 tbsp olive oil, salt, pepper, paprika powder, garlic powder, lemon juice

Recipe story

Chicken skewers, known as 'shashlik' in many cultures, originated in Central Asia, where nomads cooked meat on swords over open fires. During the Middle Ages, this method was adopted by Ottoman royal courts, and the meat was marinated in yogurt and spices. Over time, the recipe spread to the Balkans and the Middle East, becoming a popular dish worldwide.

Ingredient Secrets

Black pepper

Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.

Sea salt

Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.

Paprika

Paprika, a emblematic spice brought to Europe by Christopher Columbus from the New World. Although associated with Hungarian cuisine, its origins are in Central America, where it was used by the Aztecs.

Garlic

Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.

Olive oil

Originating in the Mediterranean basin, olive oil was already produced in ancient Crete 5,000 years ago. In ancient Greece, it was considered a gift from Athena and used in lamps, cosmetics, and religious ceremonies. The Romans spread it throughout the empire, and in the Middle Ages, monasteries preserved the tradition of its production.

Lemon

The lemon is an ancient hybrid between citron and bitter orange, likely originating in northern India or China. In the Middle Ages, lemons were so valuable that they were given as gifts to kings. Fun fact: during the Gold Rush, British sailors were given lemons to prevent scurvy, leading to the nickname 'limey'.