Ingredients
The following ingredients have 4 Servings
- 1 1/2 pounds chicken breast or boneless, skinless chicken thighs
- 2 cloves garlic (minced)
- 3/4 cup teriyaki sauce
- kosher salt, pepper, crushed red pepper flakes
- 8 oz baby portobello mushrooms
- 1 red bell pepper
- 1 red onion
- 6 to 8 wooden kabob skewers, cut to approx. 6 inches or to fit in your air fryer.
Instruction
- Cut the chicken into inch size cubes. Place in a bowl with the minced garlic and 1/4 cup of the teriyaki sauce, kosher salt, pepper, and crushed red pepper flakes, toss until evenly mixed.
- Cut the baby portobello mushrooms in half, cut the red pepper and red onion into similar size pieces as the chicken and mushrooms. Place the veggies in a separate bowl and add 1/4 cup of the teriyaki sauce, kosher salt, pepper, and crushed red pepper flakes. Toss until evenly mixed.
- Let the chicken and veggies marinate for about 30 minutes and then make the kabobs by putting the chicken and veggies on the kabob skewers.
- Place the kabobs in the air fryer basket, 3 to 4 kabobs should be able to fit. Set the air fryer to 390 degrees for 9 to 11 minutes. Repeat with remaining kabobs.
- Serve with the remaining 1/4 cup teriyaki sauce for dipping.
