As we pivot from the relaxed days of summer to the chaos of back to school lunches, these chicken kebabs are going to be a saviour.

This recipe isn’t exactly authentic to any one region. It’s more of an amalgamation of the flavours my family enjoys in kebabs whether they are from our local donair shop or Pakistani restaurant. Over the years I’ve tested and tried a variety of recipes and landed on this one, which is quick enough to make on a weeknight. It’s flavourful and, as a bonus, freezes really well.

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Kebabs are generally made over hot coals or in a tandoor oven, but I just don’t have that kind of time on weeknights so I rely on my air fryer for this recipe. The trick to making the perfect kebab in the air fryer is to baste them with butter, or preferably ghee, hal

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