Air Fryer

Air Fryer Chicken Tikka & Mushroom Skewers

Name: Air Fryer Chicken Tikka & Mushroom Skewers
Prep time: 20 min
Cook time: 18 min
Total time: 2 h 38 min
Yield: 5 skewers, serving 2–3
Ingredients: 350 g boneless chicken thighs; 250 g mushrooms; 250 ml natural yoghurt; 2 tablespoons chicken tikka spice; A drizzle of olive oil; Juice of 1 medium lemon; Fresh coriander, for garnish

By Esther Lackie

I made these chicken tikka and mushroom skewers in my COSORI Turbo Blaze, and they turned out lovely. The chicken gets two hours in a yoghurt, lemon and tikka spice marinade before the mushrooms join in. The result is a nicely spiced dish with plenty of flavour, without being overwhelmingly hot. I served the skewers with flatbread, a simple garlic yoghurt dip and my sumac-spiced cucumber and avocado salad.

Jump to Recipe

Close-up of cooked chicken tikka and mushroom skewers with browned edges and fresh coriander, served with flatbread on a pale blue plate

Prep: 20 mins
Marination: 2 hours
Cook: 18 mins
Total: 2 hours 38 mins
Air Fryer: 190°C
Air fryer used: COSORI Turbo Blaze
Yield: 5 skewers, serving 2–3

5.0 from 1 rating

Ingredients

350 g boneless chicken thighs
250 g mushrooms
250 ml natural yoghurt
2 tablespoons chicken tikka spice
A drizzle of olive oil
Juice of 1 medium lemon
Fresh coriander, for garnish

Method

01
Cut the boneless chicken thighs into pieces suitable for threading onto skewers.

Natural yoghurt, tikka spice and olive oil in a white mixing bowl before combining the marinade

02
In a mixing bowl, combine 250 ml natural yoghurt, 2 tablespoons chicken tikka spice, a drizzle of olive oil and the juice of 1 medium lemon. Mix until combined.

Creamy orange tikka marinade being stirred in a white bowl

Raw boneless chicken thigh pieces added to the orange tikka marinade before coating

03
Add the chicken pieces to the marinade and mix until coated. Cover and refrigerate for 2 hours. Keep the mushrooms separate during this marinating period.

Prepared mushroom halves and pieces on a wooden plate

04
While the chicken marinates, wash the mushrooms and remove the stems. Cut them into halves or suitably sized pieces, pat them dry and leave them on paper towels to allow excess moisture to drain.

Prepared mushrooms being gently mixed into the chicken and orange tikka marinade

05
After the chicken has marinated for 2 hours, add the prepared mushrooms to the chicken and marinade. Gently mix to coat the mushrooms.

Raw marinated chicken tikka skewers arranged in the air fryer basket before cooking

06
Thread the marinated chicken and mushrooms onto metal skewers. I made 5 skewers. Arrange them in the COSORI Turbo Blaze air fryer basket.
07
Select Air Fry mode, set the temperature to 190°C and cook for 18 minutes. No preheating was used, and the skewers were not flipped during cooking. The chicken should be thoroughly cooked before serving, with no raw centre. Chicken is safely cooked at an internal temperature of 74°C.

Five cooked chicken tikka and mushroom skewers with browned edges inside the air fryer basket

08
Remove the cooked skewers from the air fryer. Garnish with fresh coriander and serve with flatbread, garlic yoghurt dip and Sumac-Spiced Cucumber & Avocado Salad.

Overhead view of cooked chicken tikka skewers on flatbread with fresh salad, coriander, a bowl of yoghurt dip and a darker dipping sauce — The finished skewers served with flatbread, fresh salad, a yoghurt dip and a second sauce.

A little from me

Lackie's Notes

I like my chicken tikka with a bit of spice, but not so much that it overwhelms everything else. These skewers had just the right amount of heat for me, and the mushrooms went really well with the chicken.

Serve it with

Serving Suggestion

I served mine with flatbread and my Sumac-Spiced Cucumber & Avocado Salad. The tangy sumac and creamy avocado work really well alongside the chicken. For an optional garlic yoghurt dip, mix natural yoghurt with garlic and a little olive oil.