Air Fryer Chettinad Style Spiced Chicken Skewers

Soak your skewers in cold water to prevent them from burning. Peel and grate the garlic (or use a garlic press). 

Cut the chicken thighs into 2cm chunks. TIP: Notice a stronger smell from your chicken? Don’t worry, this is normal due to packaging we use to keep it fresh.

Pop the chicken pieces into a medium bowl. 

In a small bowl, combine the yoghurt and Chettinad style paste. Season with salt and pepper and mix well. 

Spoon half the Chettinad style yoghurt into the bowl with the chicken. Set the remaining sauce aside - this will be your drizzle later. TIP: Make sure the spoon you use for the chicken doesn't touch the sauce you've set aside!

Add the garlic to the chicken bowl and drizzle in some oil. Mix to completely coat in the marinade. 

Thread the chicken pieces onto the skewers (2 per person) and pop them in your air fryer basket. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Air fry at 200°C until the chicken is cooked through and golden, 14-16 mins. Turn the skewers halfway through.

Meanwhile, trim the courgette and slice into 1cm thick rounds. Halve the lemon.

Halve, peel and slice half the red onion as thinly as you can. Cut the remaining half into roughly 3cm wedges. 

Pop the sliced red onion into another small bowl and add a good squeeze of lemon juice. Add the sugar for the pickle (see pantry for amount) and a pinch of salt. Mix together and set aside to pickle.

Once the chicken is cooked, remove from the air fryer basket and cover to keep warm.

Pop the veg into the air fryer basket. Drizzle with oil, season with salt and pepper, then shake and toss to coat. Spread out in a single layer. TIP: Cook in batches if needed.

Air fry at 200°C until tender and lightly charred, 14-16 mins. Give the basket a shake halfway through.

When the the veg has a few mins remaining, give the basket a shake and place the chicken skewers on top to warm through, 2-3 mins more.

When everything's nearly ready, toast the pitta breads in your toaster until golden.

If you don't have a toaster, add the pittas to the air fryer for the last couple mins to warm through, 1-2 mins.

Add a squeeze of lemon juice to the reserved Chettinad yoghurt sauce. Season with salt and pepper and mix well.

When everything's ready, share the skewers and roasted veg between serving plates. 

Carefully slice a small sliver off the top of each pitta to create an opening, then gently insert a knife or a spoon to open up the pocket. These are your pitta pockets! TIP: If you prefer, keep them whole and serve on the side for dipping and scooping up.

Toss the rocket through the pickled onions and serve alongside.

Drizzle the yoghurt sauce over the skewers to finish. 

Build your chicken pitta pockets with the toppings you like best and tuck in!