Two quick air fryer Saturday meal ideas: Pitta pizza and Satay chicken skewers

Looking for delicious meals that come together in a flash? Try these two flavorful air fryer recipes that promise to satisfy your taste buds without keeping you tied to the kitchen.

Whether it’s a pizza craving or a desire for something savoury and skewered, these recipes have you covered.

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Pitta pizza and Satay chicken skewers

For Pitta pizza

Ingredients

• 2 round wholemeal pitta breads
• 3 tablespoons passata/strained tomatoes
• 4 tablespoons grated mozzarella
• 1 teaspoon dried oregano
• 1 teaspoon olive oil
• Basil leaves, to serve

Method

1. Preheat the air-fryer to 200 °C or 400 °F.
2. Pop the pittas into the preheated air-fryer and air-fry for 1 minute.
3. Remove the pittas from the air-fryer and spread a layer of the passata/strained tomatoes on the pittas, then scatter over the mozzarella, oregano, and oil. Return to the air-fryer and air-fry for a further 4 minutes.
4. Scatter over the basil leaves and serve immediately.

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For Satay chicken skewers

Ingredients

3 chicken breasts, chopped into 3 x 3-cm/11/4 x 11/4-in. cubes

Two marinade

• 200 ml/3/4 cup canned coconut milk (including the thick part from the can)
• 1 plump garlic clove, finely chopped
• 2 teaspoons freshly grated ginger
• 2 tablespoons soy sauce
• 1 heaped tablespoon peanut butter
• 1 tablespoon maple syrup
• 1 tablespoon mild curry powder
• 1 tablespoon fish sauce

Method

1. Mix the marinade ingredients thoroughly in a bowl, then toss in the chopped chicken and stir to coat thoroughly. Leave it in the fridge to marinate for at least 4 hours.
2. Preheat the air-fryer to 190ºC/375ºF.
3. Thread the chicken onto 8 metal skewers.
4. Add to the preheated air-fryer (you may need to cook these in two batches, depending on the size of your air-fryer).
5. Air-fry for 10 minutes.
6. Check that the internal temperature of the chicken has reached at least 74 °C (165 °F) using a meat thermometer; if not, cook for another few minutes and then serve.

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*These recipes were republished with permission from Penguin Random House

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