Baking chicken kabobs is one of the most flavorful ways to prepare juicy, seasoned chicken all year round. A favorite protein among many, these baked chicken skewers make the perfect meal with fresh zesty marinade, succulent meat, and easy cleanup. Even better, when you give this delicious recipe a quick broil at the very end, your chicken kabobs will taste very similar to its grilled version.
Chicken Kabobs in Oven
Cooking Chicken Kabobs in the oven provides a convenient and equally delicious alternative when outdoor grilling isn't feasible. Often known as chicken shish kebabs or kabob skewers, this oven-baked version serves as a fantastic substitute for grilled Shish Tawook. Using my quick and zesty Mediterranean marinade, you can prepare them with or without vegetables, and they will turn out perfectly tender in under 20 minutes.No grill? No problem! Baking chicken kabobs in the oven is the perfect solution for cooking kabobs without a grill. This simple recipe allows you to enjoy juicy and flavorful chicken skewers any time of the year.
Ingredients
For The Marinade
- ¼ cup olive oil or avocado oil
- 2 teaspoons lemon zest
- 4 tablespoons lemon juice
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- ½ teaspoon garlic powder
- 1 teaspoon Kosher salt plus, more for seasoning
- ¼ teaspoon black pepper
For the Kabobs
- 2 lbs boneless skinless chicken breast or boneless skinless chicken thighs cut into 1-inch chunks
- 1 red onion quartered and sliced into 1-inch thick then separated into single layers
- 2 green bell peppers seeded and sliced into 1-inch pieces
- 2 yellow bell peppers seeded and sliced into 1-inch pieces
Instructions
- Make the marinade: Whisk together olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, kosher salt, and black pepper in a large bowl (one that is large enough to accommodate all the chicken.)
- Place the cubed chicken into the bowl. Toss to make sure all of the chicken is evenly coated with the marinade.
- Cover the bowl with plastic wrap, pressing down to remove any air, and seal tightly. Place it in the fridge for at least an hour but up to 12 hours.
- If you use wooden or bamboo skewers, soak them in water for at least 30 minutes before cooking kabobs in the oven.
- When ready to assemble, start by preheating the oven to 450 degrees F. Line a baking sheet with parchment paper and set it aside.
- Loosely thread the chicken chunks on the skewer tapping off any excess marinade and alternate with the onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken. If your chicken is thin, you can fold it when threading on the skewer, so all pieces cook evenly.
- Place the kabobs on the parchment-lined baking sheet in a single layer. If desired, sprinkle them with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Bake for 16 minutes, rotating once during baking. When rotating the skewers, I recommend removing the sheet pan from the oven as it is easier (and safer) to flip the skewers, especially if you are using wooden ones.
- At the end of 15 minutes, switch the oven to broil and broil* the chicken kabobs for 1 minute on each side (no more than 2 minutes total.) This step helps brown the chicken. Check for doneness by inserting a thermometer into one of the cubes. It should be done when it reaches 165 degrees F.
- Remove kebabs from the oven, cover loosely with aluminum foil, and let it rest for 5 to 10 minutes. Serve.
Notes
- Yields: This recipe makes 8 skewers, with each skewer having 5 pieces of cubed chicken. The approximate nutritional values listed below are per skewer.
- Broiling: * Broiling chicken kabobs at the last-minute help mimic the flavors of grilled chicken kabobs. However, if you prefer not to broil them, I recommend extending the cooking time in the oven to 20 minutes or until the internal temperature of the chicken reaches 165 degrees F.
- Make ahead: To transform this baked chicken skewer recipe into an easy 30-minute meal, marinate the chicken up to two days in advance. Store it in an airtight container in the fridge and thread your skewers when you are ready to bake them.
- Storage: Let your kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
- Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. Alternatively, you can warm them up in a grill pan until heated through.
Nutrition
Calories: 209kcalCarbohydrates: 5gProtein: 25gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 73mgSodium: 461mgPotassium: 519mgFiber: 1gSugar: 1gVitamin A: 104IUVitamin C: 62mgCalcium: 20mgIron: 1mg
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