By Rittwik Naskar
Make this healthy, and keto-friendly chicken kebab that comes out tender and succulent every time. Here's how.
500 gm chicken breast 3 tbsp low-sodium soy sauce ½ tbsp ginger-garlic paste 1 tbsp turmeric powder ½ tbsp red chilly powder 1 each of red onion, yellow, green and red capsicum 1 tbsp mustard oil
Cut the chicken into 1-inch cubes favourable for skewering. Quarter the onion and deseed the capsicums and cut into 1-inch strips
Marinate the chicken in a bowl with soy sauce, mustard oil, ginger-garlic paste, turmeric and red chilli powder for atleast 15 minutes.
Wet the bamboo skewers for an hour before skewering the meat and vegetables in layers. Preheat the air fryer to 180 degrees Celsius.
Drizzle oil over the prepared skewers or spray them with cooking spray before adding them to the basket.
Cook for 8 minutes, turning over the skewers halfway through, for even cooking.
Cook them in batches and serve hot with coriander-mint-green chilly chutney for dipping.