Chicken Kabobs In The Oven

Chicken Kabobs In The Oven

Chicken Kabobs In The Oven

Do you ever crave the taste of grilled kabobs but dread the outdoor grilling setup?

Chicken kabobs in the oven offer a hassle-free, easy, and quick alternative that brings the juicy, succulent flavors of traditional kabobs right into your kitchen.

I vividly remember my first attempt at making these. It was during a particularly rainy end of the year, when outdoor grilling was out of the question.

Turning to my oven, I discovered not only how easy and quick it was to prepare these kabobs but also how perfectly oven-baked kabobs could rival their outdoor counterparts.

This oven-baked chicken kabobs recipe allows for a lot of creativity with the marinade—from zesty lemon and herbs to a Mediterranean Tawook marinade, each version adds a unique layer of flavor.

The meat becomes tender and perfectly seasoned, while the veggies get that charred edge we all love. Plus, the cleanup is minimal.

Whether you use shish skewers or just lay the kabobs on a baking sheet, the process is so simple, making it a favorite meal for many who enjoy good food without the fuss.

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Oven-Baked Chicken Kabobs Recipe

Chicken Kabobs In The Oven Recipe

Ingredients

For The Zesty Marinade

  • ¼ cup of olive oil (or avocado oil if you prefer)
  • 2 teaspoons of lemon zest
  • 4 tablespoons of fresh lemon juice
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried oregano
  • ½ teaspoon of garlic powder
  • 1 teaspoon of Kosher salt (plus a bit extra for seasoning later)
  • ¼ teaspoon of freshly ground black pepper

For The Kabobs

  • 2 pounds of boneless, skinless chicken breast or thighs, chopped into 1-inch cubes
  • 1 red onion, cut into quarters and then into 1-inch thick slices
  • 2 green bell peppers and 2 yellow bell peppers, both seeded and cut into 1-inch pieces

Instructions

  1. In a large mixing bowl, combine the olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, kosher salt, and black pepper. Whisk these together until well blended.
  2. Add the chicken cubes to the marinade in the bowl. Gently toss them until each piece is thoroughly coated with the marinade.
  3. Cover the bowl tightly with plastic wrap, making sure to press out any air before sealing it. Refrigerate the chicken for at least 1 hour, or for up to 12 hours to let the flavors meld.
  4. If you’re using wooden or bamboo skewers, soak them in water for at least 30 minutes to prevent them from burning in the oven.
  5. When you’re ready to cook, start by preheating your oven to 450 degrees F. Prepare a baking sheet by lining it with parchment paper.
  6. Carefully thread the marinated chicken pieces onto the skewers, alternating with pieces of onion and bell pepper. Aim for about 5 pieces of chicken per skewer. If the chicken pieces are thin, fold them so they cook evenly.
  7. Arrange the skewers on the prepared baking sheet in a single layer. If you like, sprinkle an extra ½ teaspoon of kosher salt and ¼ teaspoon of black pepper over the kabobs.
  8. Bake in the preheated oven for 16 minutes, making sure to rotate the skewers halfway through for even cooking. It’s easier and safer to turn the skewers if you pull the baking sheet out of the oven briefly.
  9. After the initial baking, switch your oven to broil. Broil the kabobs for 1 minute on each side, which adds a lovely browned effect to the chicken. Make sure not to exceed 2 minutes of broiling.
  10. Check the chicken’s doneness with a thermometer—it should reach 165 degrees F. Remove the kabobs from the oven and cover them loosely with aluminum foil. Let them rest for about 5 to 10 minutes before serving.
  11. Enjoy your succulent oven-baked chicken kabobs with a side of rice or a fresh salad.

Chicken Kabobs In The Oven

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