Chicken Kabobs in the Oven
No grill? No problem. This oven-baked chicken kabob recipe uses a simple marinade and produces tender, evenly cooked skewers in about 20 minutes of bake time.
Ingredients
Marinade
- 1/3 cup olive oil extra virgin
- 3 tbsp lemon juice freshly squeezed
- 4 clove garlic minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
Kabobs
- 2 lb chicken breast or thighs boneless, skinless, cut into 1-inch cubes
- 2 bell peppers cut into 1-inch pieces
- 1 large yellow onion cut into 1-inch pieces
- metal or wooden skewers soak wooden skewers in water for 30 minutes
Instructions
- Whisk together the olive oil, lemon juice, garlic, cumin, paprika, salt, and pepper in a large bowl.
- Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes, up to 12 hours.
- If using wooden skewers, soak them in water for 30 minutes before assembling.
- Preheat the oven to 400°F. Line a baking sheet with foil or parchment.
- Thread the chicken, bell pepper, and onion onto the skewers, alternating pieces.
- Arrange the skewers on the baking sheet in a single layer, spaced at least an inch apart.
- Bake for 18 to 22 minutes, flipping once halfway through, until the internal temperature reaches 165°F.
- For light charring, broil for 1 to 2 minutes at the end, watching closely.
- Let the kabobs rest for 5 minutes before serving.
Notes
- See the Cooking Times by Oven Temperature table earlier in the post for 375°F and 450°F timing adjustments.
- The bell peppers, onion, and skewers rows have no Amount/Unit values since they're counted items rather than measured, just leave those fields blank and put the count in the Name field itself if WPRM requires something in Amount (e.g. "2" in Amount, blank Unit).
- Anything in the Notes row (the second line under each ingredient, like "extra virgin" in your screenshot) is optional in WPRM. It displays as a smaller, italicized line under the ingredient, useful for the cut/prep instructions here.
- Use "Add Ingredient Group" for the "Marinade" and "Kabobs" headers before adding the ingredients under each.