1. Cut the 400 g chicken breast into bite-sized cubes.
2. Peel the 1 onion and dice it finely.
3. Peel the 2 garlic cloves and press them through a garlic press.
4. Peel the 1 cm ginger and grate it finely on a grater.
5. Remove the tough outer layers from the 1 stalk of lemongrass and finely chop the tender inner part.
6. Remove the stem from the 1 red chili pepper and chop it finely.
7. Put the curry paste, soy sauce, sugar, and chopped vegetables into a bowl.
8. Mix the marinade with a spoon until the sugar dissolves.
9. Add the chicken to the marinade and mix well.
10. Let the meat marinate for 30 minutes to infuse with flavor.
11. Thread the marinated meat onto 4 soaked wooden skewers.
12. Preheat the air fryer to 180 °C until it signals it’s ready.
13. Brush the skewers with 2 tablespoons of olive oil to keep them from drying out.
14. Place the skewers in the air fryer and cook for 15 minutes at 180 °C, turning them after 7.5 minutes for even browning, until they are golden brown.
15. Let the skewers rest for 3 minutes to redistribute the juices.
16. Serve the kebabs hot; they are perfect when golden brown and firm to the core.
Nutrition per serving
kcal: 250
Protein: 25 g · Fett/Fat: 15 g · Carbs: 10 g
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