Air Fryer Chicken Kebab with Mint Yogurt & Pomegranate Salad

Ingredients 

For the Chicken Marinade: 

- 800 g chicken thigh fillets (boneless & skinless) 

- 2 heaped tbsp strained yogurt 

- 1 tsp ground cumin 

- 1 tsp ground coriander 

- 1 tsp ground ginger 

- 1 tsp turmeric 

- 1 tsp smoked paprika 

- 1 tsp salt 

- Freshly ground black pepper, to taste 

- 2 tbsp olive oil 

For the Pomegranate Salad: 

- 200 g pomegranate seeds 

- 1 cucumber, diced 

- ½ red onion, finely sliced 

- 1 small bunch fresh parsley, chopped 

- 1 tsp sumac 

- 2 tbsp olive oil 

- ½ tsp salt 

For the Mint Yogurt: 

- 1 cup natural yogurt 

- 1 tbsp dried mint 

- ½ tsp minced garlic 

- ½ tsp salt 

Instructions 

1. Marinate the Chicken: 

In a large bowl, combine the yogurt, olive oil, and all the spices. Add the chicken thigh fillets and mix thoroughly to ensure every piece is well coated. 

Cover and refrigerate for at least 1 hour, or overnight for a deeper flavour. 

2. Cook in the Air Fryer Oven: 

Preheat your Belling oven's AirFry function to 200°C. 

Place the marinated chicken on a lined oven tray (or use a wire rack for extra crispness). 

AirFry for 18-22 minutes, flipping once halfway through, until golden and cooked through. 

Rest for 5 minutes before slicing. 

3. Prepare the Salad: 

In a bowl, mix together the cucumber, red onion, parsley, and pomegranate seeds. 

Drizzle with olive oil, sprinkle with sumac and salt, and toss gently. 

4. Make the Mint Yogurt: 

In a small bowl, whisk together the yogurt, dried mint, garlic, and salt. Chill until ready to serve. 

5. Assemble & Serve: 

Serve the sliced chicken kebabs alongside the pomegranate salad and a generous spoonful of mint yogurt. 

Optional: warm some flatbreads or pita for a full meal