These baked chicken kabobs made in the oven are super easy and delicious. They are cooked in the oven on high heat, which allows you to still get that charred flavor from the comfort of your kitchen.
This is one of my all-time favorite chicken recipes because it’s healthy and the marinate is so tasty! The marinade has spiced, fresh flavors that balance the charred veggies.
Why Are These Oven-Baked Chicken Kabobs So Good?
Unlike most kebobs that are unhealthy, these aren’t! They are low-carb and low-calorie but still have that authentic chicken kabob flavor. They’re a guilt-free meal with a ton of nutrients. So if you’re dieting, these can still be on the menu! Another big plus is that you don’t need to prepare the grill!
- Chicken: You can use either boneless skinless chicken breasts or chicken thighs. Chicken breasts are lower in calories, while chicken thighs are juicer.
- Peppers: Use your favorite color bell pepper or a mixture to add vibrance and flavors.
- Onions: I prefer using red onions, but white, yellow and shallots will work too.
- Yogurt: Use full-fat Greek yogurt; this will help tenderize the chicken!
- Garlic: If you’re a garlic lover, try adding 1-2 more garlic cloves to the marinate.
- Lime: I love the lime combined with the middle eastern flavors, but lemon juice works well too.
Professional Tips & Tricks
To get the best oven-baked chicken kabobs possible, follow my professional tips.
Marinate your chicken kabobs
Marinating your chicken will help infuse the flavors while also tenderizing the chicken. If you have time, I recommend marinating the chicken for 30 minutes and up to 24 hours before baking.
Soak your wooden skewers
If you’re using wooden or bamboo skewers, you should soak them before cooking with them. This will stop the skewers from burning in the oven. To do this, place the skewers in cold water for 2 hours or overnight before threading the chicken kabobs.
Make clean-up easier with aluminum foil
If you want to save time washing, you can line the baking tray with a sheet of aluminum foil. This stops juices from the chicken or natural sugars from the vegetables from burning onto the baking tray. Don’t use parchment paper, as many brands will burn between 420f (215c) and 450f (230c).
Mix up the marinade
There is a lot that can be added to this chicken kabob marinade that will also work wonders. Try adding fresh herbs like parsley or mint and spices like black pepper, ground cumin, chili flakes & paprika to the marinade.
How To Cook Chicken Kabobs In The Oven
1) In a large bowl, mix together greek yogurt, olive oil, garlic, lime juice and zest, turmeric and salt until combined.
2) Add chicken and mix well. Optionally cling film the bowl and leave to marinate in the refrigerator.
3) Preheat the oven to 450f (230C).
4) Skewer the chicken, bell peppers and onions. Place on a baking tray and bake for 15-20 minutes, until the center of the chicken is cooked (165f) or (74c).
The raw chicken will keep in the marinate for up to 2 days. Once cooked, take the chicken kabobs off their skewers and leave them to cool. Place in an airtight container and in the fridge; they will last for up to 3 days. They can also be frozen and will stay of good quality for up to 3 months.
Can I broil chicken kabobs in the oven?
You can broil the chicken in the oven if you want a more charred flavor. Instead of cooking the chicken for 15-20 minutes at 450f (230C). Set your broiler to 450f (230C) and place the baking tray on the top shelf in the oven. Cook for 6 minutes on each side, until the chicken has reached (165f) or (74c).
Which vegetables work best with chicken kabobs?
My favorite combinations are bell peppers, onions, zucchini, mushrooms & cherry tomatoes. Pick 2-3 of the following and you’ll end up with a delicious kebob.
What should I serve with chicken kabobs?
Pair them with your favorite Mediterranean side dishes. I like to serve mine with either rice or couscous, salad and tzatziki sauce.
Is it better to use metal or wooden skewers?
Metal skewers are the go-to industry standard. They are durable, don’t require soaking and reduce wastage. If you plan on making kabobs, often some stainless steel skewers, they are oven-safe and easy to clean.
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Baked Chicken Kabobs in the Oven
- Baking Tray
- 3 Skinless boneless chicken breasts cut into 1 inch chunks
- 3 Bell peppers cut into bite size chunks
- 2 Red onion cut into bite size chunks
- 3 tablespoon Greek yogurt full fat
- 1 tablespoon Olive oil
- 1 Garlic minced
- 1 Lime juice and zest
- ½ teaspoon Turmeric
- 1 teaspoon Salt
- In a large bowl, mix together greek yogurt, olive oil, garlic, lime juice and zest, turmeric and salt until combined.
- Add chicken and mix well. Optionally cling film the bowl and leave to marinate in the refrigerator.
- Preheat the oven to 450f (230C).
- Skewer the chicken, bell peppers and onions. Place on a baking tray and bake for 15-20 minutes, until the center of the chicken is cooked (165f) or (74c).