Oven-Baked Chicken Kabobs

If you’re anything like me, you know there’s something incredibly satisfying about a good kabob. The way the juicy chunks of chicken get perfectly seasoned, paired with colorful veggies, and then grilled to smoky perfection — it’s a classic that screams summer BBQ vibes. But here’s the thing: not everyone has access to an outdoor grill, and honestly, sometimes the weather just doesn’t cooperate. That’s where oven-baked chicken kabobs come in as the ultimate game-changer.

Imagine biting into tender, flavorful chicken pieces, roasted alongside bell peppers, onions, and maybe some juicy cherry tomatoes — all cooked right in your oven. No smoky grill required, no standing outside in the heat, and no fussing with charcoal or propane tanks. Just pop your kabobs in the oven, and you’ve got dinner that’s as simple as it is delicious.

Plus, making kabobs in the oven means you can enjoy them any time of year. Rainy day? No problem. Weeknight dinner crunch? Totally doable. Oven-baked kabobs are perfect for busy folks who want that grilled taste and texture without the hassle. And because you control the ingredients, it’s easy to customize with your favorite veggies, marinades, or even add a bit of spice for that extra kick.

So, if you’re craving a fun, tasty, and easy chicken dinner that doesn’t require a grill but still feels special, oven-baked chicken kabobs might just become your new go-to. Let’s dig into what makes this recipe so great and how you can whip it up in your kitchen.

Why You’ll Love It

• Super Convenient: No need for a grill or outdoor setup—just your oven and a baking sheet or broiler pan. It’s perfect for busy weeknights or when the weather isn’t on your side.
• Healthy and Balanced: With lean chicken breast and fresh veggies all roasted together, you get a nutritious, well-rounded meal packed with protein, fiber, and vitamins.
• Customizable to Your Taste: You can easily swap out veggies, try different marinades, or adjust the seasoning to fit your flavor cravings—whether you like it mild, tangy, or spicy.
• Minimal Clean-Up: Since everything cooks on skewers on a single pan, clean-up is quick and easy—no messy grill grates or extra dishes piling up.
• Perfect for Meal Prep: These kabobs reheat well, so you can make a batch ahead of time and enjoy flavorful, ready-to-go meals during the week.

Ingredient List

For the Chicken Kabobs

• 1.5 lbs boneless, skinless chicken breasts, cut into 1.5-inch cubes
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 tablespoon lemon juice

For the Veggies

• 1 large red bell pepper, cut into 1.5-inch pieces
• 1 large green bell pepper, cut into 1.5-inch pieces
• 1 medium red onion, cut into chunks
• 1 cup cherry tomatoes
• Optional: 1 zucchini, sliced into thick rounds

Ingredient Notes

• I always use fresh garlic instead of garlic powder—it adds so much bright flavor.
• Don’t skip the lemon juice in the marinade! It helps tenderize the chicken and adds a fresh zing.
• Use firm, colorful veggies that hold up well to roasting so they don’t get mushy.
• If you like a bit of heat, adding a pinch of cayenne pepper to the marinade is a simple way to spice things up.
• For best results, soak wooden skewers in water for 30 minutes before threading to prevent burning.

Kitchen Equipment Needed

• Oven: To bake the kabobs evenly and lock in flavor.
• Baking sheet or broiler pan: Holds the skewers and catches drippings—broiler pans are great for airflow and even cooking.
• Skewers (wooden or metal): To thread the chicken and veggies for easy roasting; I prefer metal skewers because they’re reusable and sturdy.
• Mixing bowl: For marinating the chicken and tossing the veggies.
• Tongs: To turn the kabobs halfway through cooking without losing any pieces.
• Knife and cutting board: For chopping the chicken and veggies into perfect bite-sized pieces.

Instructions

Step 1: Prepare the Marinade and Chicken

• In a medium mixing bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, and lemon juice.
• Whisk everything together until well blended.
• Add the cubed chicken to the marinade and toss until each piece is fully coated.
• Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, ideally 1-2 hours for deeper flavor.

Pro Tip: Marinating the chicken longer really helps tenderize the meat and infuse those spices—if you have the time, don’t rush this step!

Step 2: Prep the Vegetables

• While the chicken marinates, wash and chop your bell peppers, onion, zucchini (if using), and rinse the cherry tomatoes.
• Try to keep all vegetable pieces roughly the same size so they cook evenly.
• Set aside in a bowl.

Step 3: Thread the Kabobs

• If using wooden skewers, soak them in water for at least 30 minutes to prevent burning during baking.
• Start threading the chicken and veggies alternately onto each skewer. For example, a piece of chicken, then a bell pepper chunk, onion, tomato, and repeat.
• Leave a little space between pieces for even cooking and heat circulation.

Step 4: Bake the Kabobs

• Preheat your oven to 425°F (220°C).
• Place the kabobs on a baking sheet or broiler pan lined with foil for easy cleanup.
• Bake for 18-22 minutes, turning the skewers halfway through to ensure even roasting.
• The chicken should reach an internal temperature of 165°F (75°C) and have a lightly golden exterior.

Pro Tip: Use a meat thermometer to check doneness — it’s the best way to avoid overcooking and keep the chicken juicy!

Step 5: Serve and Enjoy

• Remove the kabobs from the oven and let them rest for a few minutes.
• Serve with your favorite sides like rice, salad, or warm pita bread.
• Optionally, squeeze fresh lemon over the top for an extra burst of flavor.

Enjoy your flavorful, juicy oven-baked chicken kabobs!

Tips and Tricks for Success

• Cut all chicken and veggies into similar-sized pieces to ensure everything cooks evenly.
• Don’t overcrowd the skewers; leave space between pieces for better heat circulation.
• Soak wooden skewers in water before using to prevent them from burning in the oven.
• Use a meat thermometer to avoid overcooking the chicken—165°F is the safe internal temperature.
• Rotate the skewers halfway through baking for even browning on all sides.
• Let the kabobs rest for a few minutes after baking to lock in the juices.
• If you want extra char, switch the oven to broil for the last 2-3 minutes, but watch closely to prevent burning.

Ingredient Substitutions and Variations

• Swap chicken breasts for thighs for a juicier, more flavorful kabob.
• Use any firm veggies you like—mushrooms, zucchini, yellow squash, or even pineapple chunks add a nice touch.
• Replace olive oil with avocado oil or grapeseed oil for a different flavor profile.
• Try different marinades, such as a yogurt-based one for a tangy twist or a spicy buffalo sauce for heat lovers.
• Add fresh herbs like parsley, cilantro, or mint after cooking for a fresh pop of flavor.
• For a vegetarian option, skip the chicken and use tofu or halloumi cheese instead.

Serving Suggestions

• I love serving these oven-baked chicken kabobs with fluffy basmati rice and a dollop of cool tzatziki sauce—it’s such a refreshing combo!
• Wrap the kabobs in warm pita bread with sliced cucumbers, tomatoes, and a drizzle of tahini for an easy, handheld meal.
• Pair with a simple Greek salad of feta, olives, and red onion for a light, Mediterranean-inspired dinner.
• Serve alongside roasted or grilled corn on the cob for that classic summer BBQ feel—even in the oven!
• For a low-carb option, plate the kabobs over a bed of cauliflower rice or mixed greens dressed with lemon vinaigrette.

Storage and Reheating Instructions

• Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.
• To reheat, place kabobs on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes until heated through.
• You can also reheat them in the microwave for 1-2 minutes, but the oven method helps keep the chicken juicy and veggies firm.
• For longer storage, kabobs can be frozen in a sealed container or freezer bag for up to 2 months—thaw overnight in the fridge before reheating.
• Avoid overcooking when reheating to prevent drying out the chicken; adding a splash of water or broth to the pan can help retain moisture.

Frequently Asked Questions

Can I use frozen chicken for kabobs?

Yes! Just make sure to fully thaw the chicken before marinating and cooking. This helps the marinade penetrate better and ensures even cooking.

How long should I marinate the chicken?

For best flavor, marinate for at least 30 minutes, but 1-2 hours is ideal. If you’re short on time, even 15 minutes will add some taste.

Can I make these kabobs ahead of time?

Absolutely! You can prep and marinate the chicken and veggies a few hours or even a day ahead. Just thread them onto skewers right before baking.

What can I serve with these kabobs?

They go great with rice, salad, pita bread, or even roasted potatoes. See the serving suggestions above for more ideas!

How do I prevent the chicken from drying out?

Don’t overcook, and use a meat thermometer to check for doneness (165°F). Also, marinating helps keep the chicken juicy and flavorful.

Can I cook these kabobs on a grill instead?

Yes! These kabobs are perfect for grilling too—just adjust cooking time depending on your grill’s heat.

Did you try this recipe? Let me know in the comments how it turned out!

Don’t forget to share your photos on Instagram and tag me (@tasiahub_) or use the hashtag (#tasiahub). I’d love to see your creations!