Add your yogurt, lemon juice, garlic, red pepper flakes, salt, olive oil, ketchup, cumin, black

pepper, paprika and cinnamon in a mixing bowl and mix them together.

Take your chicken thighs and soak them in the yogurt marinade. Coat the chicken thoroughly

and cover all the sides. Close the bowl with any plastic wrap and let it rest in the refrigerator for

a few hours.

Preheat the air fryer to 400 degrees F or 204 degrees C high heat and brush a bit of olive oil on a

basket. Arrange with a grill grate.

Thread the chicken thighs using 2 skewers. Put half of the chicken on one skewer and the other

half on the other skewer. This will create quite a thick log-type shape.

Put the chicken on the grill grate and let it stay there for some time. Make sure not to move the

skewer until it starts to unstick from the grill. This process should take about 3 to 5 minutes.

Keep on cooking the chicken until all the juices run out and the center is not pink. You will know

that the chicken is ready to serve when the internal temperature of the chicken reaches 165

o‑F.