Description
These Delicious Baked Chicken Kabobs are a healthy, flavor-packed dinner idea that’s simple to make in the oven. Tender marinated chicken and colorful vegetables roast to juicy perfection—no grill required! Ideal for meal prep or weeknight dinners.
Ingredients
1 1/2 pounds boneless, skinless chicken breasts, cut into 1-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 into half-moons
2 tablespoons olive oil
2 tablespoons lemon juice
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon salt
Wooden or metal skewers
Instructions
1. Preheat the oven to 425°F (220°C). Line a baking sheet with foil and lightly oil it.
2. In a large bowl, whisk together olive oil, lemon juice, soy sauce, garlic, paprika, oregano, salt, and pepper.
3. Add chicken cubes to the marinade and toss to coat. Let marinate for at least 20 minutes (or up to 4 hours in the fridge).
4. Thread marinated chicken and vegetables alternately onto skewers.
5. Place kabobs on the prepared baking sheet, leaving space between each.
6. Bake for 20–25 minutes, turning halfway through, until chicken is cooked through and lightly browned.
7. Optional: Broil for 2–3 minutes at the end for extra caramelization.
8. Serve warm with rice, salad, or tzatziki sauce.
Notes
You can use chicken thighs instead of breasts for extra juiciness.
If using wooden skewers, soak them in water for at least 30 minutes before baking.
Add pineapple chunks for a sweet twist.
Store leftovers in an airtight container up to 4 days; reheat at 350°F for 10 minutes.