Kebabs

Cooking Technique: Air Frying

Yield: 8 Servings

• ½ lb (¼ kg) loin, fillet or roast, cubed in approx. 1.25 x 1.25” (3 cm x 3 cm) chunks
• ½ lb (¼ kg) boneless chicken cubed in approx. 1.25 x 1.25” (3 cm x 3 cm) chunks
• ½ lb (¼ kg) long sausage, sliced
• 1 green bell pepper chopped in large chunks
• 1 red bell pepper cut into large chunks
• 1 onion, peeled and quartered
• (1⁄2 stick) salted butter
• Pepper
• Oregano
• Olive oil
• Skewers (if wooden, presoak them in water for ½ hour)