Chicken Kabobs in the Oven
Juicy oven-baked chicken kabobs with bell peppers and red onion in a lemon-garlic marinade. Baked at 425°F for 20-25 minutes until charred at the edges and tender inside. No grill needed.
Ingredients
For the Chicken and Vegetables
- 1.5 lbs boneless, skinless chicken breasts (or thighs), cut into 1.5-inch cubes
- 1 large red bell pepper, cut into 1.5-inch pieces
- 1 large yellow bell pepper, cut into 1.5-inch pieces
- 1 medium red onion, cut into chunks
- 8-10 wooden or metal skewers
For the Marinade
- 1/4 cup olive oil
- 3 tbsp lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 1 tsp paprika
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- If using wooden skewers, soak them in water for at least 30 minutes.
- Whisk the olive oil, lemon juice, garlic, paprika, oregano, cumin, salt, and black pepper in a large bowl. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 8 hours.
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top.
- Thread the marinated chicken onto the skewers, alternating with bell pepper and red onion pieces. Leave small gaps between pieces and do not overcrowd.
- Arrange the skewers on the wire rack. Bake for 20-25 minutes, turning once halfway through, until the chicken reaches 165°F internally and the edges are lightly charred.
- Rest for 3-5 minutes before serving.
Notes
Chicken thighs can replace breasts 1:1 for juicier kabobs.
For extra char, broil the finished kabobs 1-2 minutes, watching closely so nothing burns.
Do not marinate longer than 24 hours; the lemon acid can make the chicken texture mushy.
Metal skewers cook the centers slightly faster than wooden ones.
For extra char, broil the finished kabobs 1-2 minutes, watching closely so nothing burns.
Do not marinate longer than 24 hours; the lemon acid can make the chicken texture mushy.
Metal skewers cook the centers slightly faster than wooden ones.