Air Fryer Turkey and Vegetable Skewers with Mint Yogurt Sauce

Cut 1.5 pounds of turkey breast into 1-inch cubes and place in a medium bowl.

In a small bowl, whisk together 2 tablespoons of olive oil, 1 tablespoon of lemon juice, 1 minced garlic clove, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.

Pour the marinade over the turkey cubes, toss to coat evenly, and let marinate for 10 minutes while preparing the vegetables.

Cut 2 medium zucchini, 2 large red bell peppers, and 1 medium red onion into 1-inch chunks suitable for skewering.

If using wooden skewers, soak them in water for 10 minutes to prevent burning.

Thread the marinated turkey and prepared vegetables onto skewers, alternating between meat and vegetables, including cherry tomatoes throughout.

Brush the assembled skewers with 1 tablespoon of olive oil and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Preheat the air fryer to 380°F (190°C) for 3 minutes.

Place skewers in the air fryer basket in a single layer, working in batches if necessary, and cook for 12-15 minutes, turning halfway through, until turkey reaches an internal temperature of 165°F (74°C).

While the skewers are cooking, prepare the mint yogurt sauce by combining 1 cup of Greek yogurt, 1/4 cup chopped fresh mint leaves, 1/2 medium cucumber (peeled, seeded, and finely diced), 1 minced garlic clove, 1 tablespoon lemon juice, 1 teaspoon lemon zest, and a pinch of salt in a bowl.

Let the skewers rest for 2 minutes after cooking.

Serve the hot skewers with the cool mint yogurt sauce on the side.