Affordable Chicken and Mushroom Kebabs

Name: Affordable Chicken and Mushroom Kebabs
Prep time: 20 min
Cook time: 16 min
Total time: 36 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) chunks; 12 oz (340 g) cremini or button mushrooms, halved (or quartered if large); 1 whole (280 g) medium zucchini, sliced into ½-inch (1.3 cm) thick rounds, then halved; 3 tbsp (45 ml) olive oil; 1½ tsp (3 g) Italian seasoning (dried); ½ tsp (1½ g) garlic powder; ¾ tsp (4½ g) kosher salt; 0.38 tsp (¾ g) fresh ground black pepper; 1 tbsp (15 ml) fresh lemon juice (optional) (optional)

From the MyKitchenBank Kitchen

Budget-friendly chicken thighs and mushrooms skewered with zucchini and cooked in an air fryer until golden and juicy. Italian seasoning and olive oil make these kebabs flavorful and easy—perfect for weeknight dinners or casual entertaining. Since chicken thighs are more forgiving than breasts, they stay moist and develop a light golden exterior in the air fryer.

Prep: 20 min
Cook: 16 min
Wait: 10 min
Total: 46 min
Makes: 4 kebabs (2–3 per person)

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Steps

Before you start

Soak wooden skewers in water for at least 30 minutes to prevent burning
Pat chicken thighs dry with paper towels so they brown evenly
Preheat your air fryer to 400°F (200°C)
Have all vegetables prepped and within reach before you start assembling

1
Prepare the marinade
- In a medium bowl, whisk together the olive oil (3 tbsp / 45 ml), Italian seasoning (1.5 tsp / 3 g), garlic powder (½ tsp / 1.5 g), kosher salt (¾ tsp / 4.5 g), black pepper (⅛ tsp / 0.75 g), and lemon juice if using (1 tbsp / 15 ml).
- Stir until well combined.
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Ready when: marinade is evenly mixed
Tip: Make the marinade while your air fryer preheats to save time.
2
Coat the chicken and vegetables
- Add the chicken thigh chunks (1.5 lb / 680 g), mushroom halves (12 oz / 340 g), and zucchini pieces to the bowl with the marinade.
- Using tongs or two wooden spoons, gently toss everything until evenly coated with oil and seasoning.
- Let sit for 5 minutes to allow flavors to penetrate.
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Ready when: all pieces are coated with oil and herbs
Tip: Don't skip this short rest—it helps the chicken stay moist during cooking.
3
Assemble the kebabs
- Thread the chicken, mushrooms, and zucchini alternately onto the 4 soaked skewers, dividing ingredients as evenly as possible.
- Start with a zucchini half, then alternate chicken, mushroom, zucchini, chicken, mushroom, until all ingredients are used.
- Leave about ½ inch (1.3 cm) of space at each end of the skewer for handling.
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Ready when: 4 full skewers with roughly equal distribution
Tip: Alternate ingredients so the vegetables insulate the chicken edges and everything cooks evenly.
4
Preheat the air fryerOven 400°F / 205°C
- Set your air fryer to 400°F (200°C) and let it run for 3 minutes.
- This ensures the cooking chamber is hot when you add the kebabs.
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Ready when: air fryer beeps or display shows ready
Tip: A properly preheated air fryer creates a light golden exterior and juicy interior.
5
Cook the kebabsOven 400°F / 205°C
- Carefully place all 4 assembled skewers into the air fryer basket in a single layer, spacing them as far apart as possible.
- Air fry at 400°F (200°C) for 12 minutes.
- Halfway through (at 6 minutes), gently shake the basket or use tongs to flip each skewer to ensure even browning on all sides.
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Ready when: chicken is golden and firm to the touch, zucchini is tender-crisp
Tip: Flip at the halfway point for even cooking—skipping this step may leave one side pale.
6
Check doneness and restOven 165°F / 75°C
- Using tongs, carefully remove one kebab and check that the thickest piece of chicken is opaque and cooked through (it should reach 165°F / 74°C internal temperature if you're using a thermometer; the meat should shred easily when pressed with a fork).
- If any kebabs look undercooked, return them to the air fryer for 2–3 minutes more.
- Once done, transfer all kebabs to a cutting board or serving platter and let rest uncovered for 3 minutes.
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Ready when: chicken is opaque, firm, and registers 165°F (74°C) at the thickest point
Tip: Thighs are more forgiving than breasts, but don't skip the temperature check if you have a thermometer—it ensures food safety without drying them out.
7
Serve
- Serve the kebabs immediately while still warm.
- Accompany with rice, couscous, grilled bread, or a simple green salad.
- Drizzle with extra olive oil or fresh lemon juice at the table if desired.
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Tip: Slide the cooked vegetables and chicken off the skewers onto individual plates for easier eating if you prefer.

Good to know

Tips

Chicken thighs are the budget star of this recipe—they cost less than breasts, are naturally juicier, and stay tender even if slightly overcooked. Never skip patting them dry before marinating so they brown, not steam, in the air fryer.
Soak wooden skewers for at least 30 minutes before threading to prevent burning. If you forget, wrap the exposed ends with aluminum foil after assembling to shield them from heat.
Don't overcrowd the air fryer basket. Spacing the skewers allows hot air to circulate and create an even, golden exterior. If your air fryer is small, cook in two batches rather than packing them in.
For a flavor boost, add a splash of fresh lemon juice or balsamic vinegar to the marinade, or sprinkle the cooked kebabs with fresh parsley and grated Parmesan at serving time.

Make ahead

You can assemble the kebabs up to 8 hours ahead and refrigerate them uncovered on a plate. Just before cooking, let them sit at room temperature for 5 minutes, then air fry as directed. Refrigerated kebabs may take 1–2 minutes longer to cook.

Storage & reheating

Store leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F (175°C) for 4–5 minutes until warmed through, or microwave on 50% power for 1–2 minutes. Do not freeze after cooking, as the texture of the vegetables will suffer upon thawing.

Substitutions

boneless, skinless chicken thighs → boneless, skinless chicken breasts (1.5 lb / 680 g), cut into 1-inch chunks. Breasts will cook slightly faster (10–11 minutes total). They are leaner, so monitor closely to avoid drying out. Add an extra ½ tbsp (7.5 ml) olive oil to the marinade for juiciness.
cremini or button mushrooms → cremini, baby bella, or white button mushrooms, or a mix; or use pearl onions (blanched 2 minutes and halved). Any mushroom works equally well. Pearl onions add sweetness but require brief pre-cooking so they soften evenly with the chicken.
medium zucchini → yellow summer squash, bell peppers (cut into 1-inch chunks), or a mix of both. Bell peppers don't require pre-cooking. Summer squash cooks the same as zucchini. Both add color and flavor variation.
Italian seasoning (dried) → 1 tsp dried oregano + ½ tsp dried basil + ¼ tsp dried thyme. This simple blend recreates Italian seasoning if you don't have it on hand.