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Step 1
Place cilantro, juice from 1 lime, olive oil, garlic, brown sugar, cumin, chipotle pepper seasoning, and salt in a blender and pulse until smooth. (You can whisk together in a large mixing bowl but I think the blender really emulsifies everything together.)
Step 2
Place bite-size chicken chunks in a large zippered plastic bag. Pour the cilantro marinade over the chicken. Seal the bag and marinate overnight in the refrigerator.
Step 3
Remove the chicken from the marinade and discard bag and leftover liquid. Thread short 4-5" wooden skewers (or bamboo skewers) with a piece of chicken and alternate with pepper and mushroom. This recipe made enough for 8 short skewers.
Step 4
Line air fryer basket with parchment paper and place skewers in a single layer in basket. Air Fry at 360º for 4 minutes. Depending on the size of your air fryer, you may need to cook these in batches.
Step 5
While chicken is cooking, in a microwave safe bowl, melt butter and whisk in remaining ingredients.
Step 6
Open air fryer and Brush skewers with glaze. Flip skewers and brush with more glaze. Air fry an additional 4 min.
Step 7
Check chicken with an instant read meat thermometer and remove when the internal temperature of the chicken reaches 160º. Glaze again and add 1-2 min if necessary.
Step 8
Remove skewers and let rest for 3-5 minutes.
Step 9
Serve kabobs over brown rice and sprinkle with cilantro and brush with any remaining butter glaze. Make it low carb and serve over cauliflower rice.