Oven-Baked Chicken Kabobs
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.
Equipment
- Oven
- Baking sheet or broiler pan
- Skewers (Wooden or Metal)
- Mixing Bowl
- Tongs
- Knife and Cutting Board
Ingredients
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
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.
Notes
Nutritional Value (per serving)
- Calories: ~300–350 kcal
- Protein: 30–35g
- Fat: 15–18g
- Carbohydrates: 6–10g
- Fiber: 2–3g
- Sugar: 3–4g
- Sodium: ~450–600mg