Air-Fryer Spiced Chicken Kebabs with Vegetable and Bulgur Salad

Name: Air-Fryer Spiced Chicken Kebabs with Vegetable and Bulgur Salad
Total time: 60 min
Yield: 2
Cuisine: Middle Eastern
Ingredients: ½ cup Broken Wheat (½ cup medium-grind bulgur, rinsed); ⅓ cup Water (⅓ cup boiling water); 1 tsp Baharat (1 teaspoon baharat, divided); ½ tsp Table Salt (½ teaspoon table salt, divided); ⅔ cup Greek Yogurt (⅔ cup plain Greek yogurt); 2 tsp Lemon (2 teaspoons grated lemon zest plus ¼ cup lemon juice, divided (2 lemons)); 2 tbsp Extra Virgin Olive Oil (2 tablespoons extra-virgin olive oil, divided); 1 clove Garlic (1 small garlic clove, minced to paste); 12 oz Chicken Breast (12 ounces boneless, skinless chicken breasts, trimmed and cut into 1½-inch pieces); ½ cup Mint (½ cup coarsely chopped fresh mint, divided); ½ cup Parsley (½ cup coarsely chopped fresh parsley, divided); 1 piece Red Bell Pepper (1 small red bell pepper, stemmed, seeded, and cut into 1½-inch pieces); 1 piece Red Onion (1 small red onion, halved and cut through root end into 6 equal wedges); 0 pieces Olive Oil (Olive oil spray); 2 tbsp Pistachios (2 tablespoons toasted chopped pistachios, almonds, or walnuts)

Spiced chicken kebabs and a vegetable-bulgur salad cooked in an air fryer, served with a fresh mint and parsley yogurt sauce.

60 minMiddle Eastern

Servings2

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Gluten Free
Halal

Ingredients

For 2 servings

Broken Wheat½ cup · ½ cup medium-grind bulgur, rinsed
Water⅓ cup · ⅓ cup boiling water
Baharat1 tsp · 1 teaspoon baharat, divided
Table Salt½ tsp · ½ teaspoon table salt, divided
Greek Yogurt⅔ cup · ⅔ cup plain Greek yogurt
Lemon2 tsp · 2 teaspoons grated lemon zest plus ¼ cup lemon juice, divided (2 lemons)
Extra Virgin Olive Oil2 tbsp · 2 tablespoons extra-virgin olive oil, divided
Garlic1 clove · 1 small garlic clove, minced to paste
Chicken Breast12 oz · 12 ounces boneless, skinless chicken breasts, trimmed and cut into 1½-inch pieces
Mint½ cup · ½ cup coarsely chopped fresh mint, divided
Parsley½ cup · ½ cup coarsely chopped fresh parsley, divided
Red Bell Pepper1 piece · 1 small red bell pepper, stemmed, seeded, and cut into 1½-inch pieces
Red Onion1 piece · 1 small red onion, halved and cut through root end into 6 equal wedges
Olive Oil0 pieces · Olive oil spray
Pistachios2 tbsp · 2 tablespoons toasted chopped pistachios, almonds, or walnuts

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Steps

1Combine bulgur, boiling water, ¾ teaspoon baharat, and ¼ teaspoon salt in large bowl. Cover tightly with plastic wrap and let sit while preparing kebabs.
2Combine yogurt, lemon zest, 2 tablespoons lemon juice, 1 tablespoon oil, garlic, remaining ¼ teaspoon baharat, and remaining ¼ teaspoon salt in bowl. Transfer ¼ cup yogurt mixture to medium bowl, add chicken, and toss to coat; let marinate for at least 15 minutes or up to 1 hour. Stir ¼ cup mint and ¼ cup parsley into remaining yogurt mixture and season with salt and pepper to taste; set aside for serving.
3Thread bell pepper and onion evenly onto 3 skewers; lightly spray with oil spray. Arrange kebabs in air-fryer basket, parallel to each other and spaced evenly apart. Place basket into air fryer, set temperature to 375 degrees, and cook for 5 minutes.
4Meanwhile, thread chicken evenly onto remaining 2 skewers. Arrange chicken kebabs on top of vegetable kebabs, perpendicular to bottom layer. Return basket to air fryer and cook until chicken is lightly browned and registers 160 degrees, 15 to 20 minutes, flipping and rotating chicken kebabs halfway through cooking. Transfer chicken kebabs to plate, tent with aluminum foil, and let rest while finishing salad.
5Transfer vegetable kebabs to cutting board. When cool enough to handle, slide vegetables off skewers and chop coarse. Add vegetables, pistachios, remaining 2 tablespoons lemon juice, remaining 1 tablespoon oil, remaining ¼ cup mint, and remaining ¼ cup parsley to bulgur and toss to combine. Season with salt and pepper to taste. Serve chicken kebabs and salad with yogurt sauce.