From Mila's kitchen
Baked chicken kabobs thread marinated chicken, bell peppers, red onion, and zucchini onto skewers and roast them at 425°F. Even 1.5-inch chicken pieces and similarly sized vegetables are important because every item shares the same 20- to 25-minute oven window.
Recipe
Baked Chicken Kabobs
Ingredients
- 1.5 lbs boneless, skinless chicken breast or thighs, cut into 1.5-inch cubes
- 1 red bell pepper, cut into chunks
- 1 yellow bell pepper, cut into chunks
- 1 red onion, cut into chunks
- 1 zucchini, sliced thick
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- Wooden or metal skewers
Instructions
- If using wooden skewers, soak them in water for 20–30 minutes to prevent burning.
- Preheat oven to 425°F (220°C). Line a large baking sheet with foil or parchment.
- In a large bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
- Add chicken to the marinade and toss to coat. Let sit for at least 15 minutes (or up to 4 hours).
- Thread chicken and veggies alternately onto skewers.
- Place kabobs on the baking sheet and bake for 20–25 minutes, turning once halfway, until chicken is fully cooked and lightly browned.
- Serve warm with your favorite sides like tzatziki, rice, or salad.
Recipe Notes
- • Add cherry tomatoes or mushrooms for extra color and flavor.
- • Use metal skewers for easier handling and no soaking required.
- • Great for meal prep—store cooked kabobs in the fridge for up to 4 days.
Nutrition
- Serving Size
- 2 kabobs
- Calories
- 350
- Sugar
- 4g
- Sodium
- 390mg
- Fat
- 16g
- Saturated Fat
- 3g
- Unsaturated Fat
- 11g
- Trans Fat
- 0g
- Carbohydrates
- 10g
- Fiber
- 2g
- Protein
- 35g
- Cholesterol
- 95mg
Method at a glance
Why this recipe works
- The lemon, olive oil, garlic, oregano, and paprika marinade coats many small surfaces before the skewers enter the hot oven.
- Turning the skewers halfway exposes both sides to direct oven heat and encourages more even browning.
Recipe-specific success guide
- Soak wooden skewers for the full listed time or use metal skewers, and leave a little space between pieces rather than compressing them.
- Cut dense onion and pepper pieces to match the chicken cube size; slice zucchini thick enough that it does not collapse first.
- Check a center chicken cube for 165°F before removing the tray.
Troubleshooting
The vegetables cook unevenly
Uneven size is the likely cause. Keep pieces comparable and avoid placing all of one vegetable on a single skewer.
The chicken browns poorly
Crowded pieces steam. Leave small gaps and use a large sheet pan so the skewers are not touching.
Storage and reheating
Refrigerate cooked kabobs promptly and use within 3 to 4 days. Remove food from wooden skewers before storing and reheat to 165°F.
What to serve with it
Rice, salad, or tzatziki are all already supported by the recipe card's serving guidance.
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