Chicken Kabobs in Oven

Baking chicken kabobs is one of the most flavorful ways to prepare juicy, seasoned chicken all year round. A favorite protein among many, these baked chicken skewers make the perfect meal with fresh zesty marinade, succulent meat, and easy cleanup. Even better, when you give this delicious recipe a quick broil at the very end, your chicken kabobs will taste very similar to its grilled version.

If you are a fan of cooking kabobs in the oven, be sure to also check out our Oven Baked Beef Kabobs recipe.

Ingredients You’ll Need to Make Baked Chicken Skewers

You’ll need two sets of simple ingredients to make oven-cooked chicken kabobs:

• Marinade: The seasoning for chicken shish kabobs is inspired by my Mediterranean
  seasoning. You’ll need the following:
  • Olive oil
  • Lemon zest and fresh lemon juice
  • Spices and herbs: Dried thyme, dried oregano, garlic powder, Kosher salt, and ground black pepper.
• Chicken: You will need two pounds of boneless, skinless chicken breasts or chicken thighs sliced into one-inch chunks.
• Vegetables: It is optional, but you can easily turn these into chicken vegetable kabobs by including veggies such as red onions, green bell peppers, and yellow peppers.

In terms of equipment, you’ll need metal, bamboo, or wooden skewers to assemble the kabobs.

How to Cook Chicken Shish Kabobs in the Oven?

Baking chicken kabobs in the oven is a quick and tasty way to enjoy five-star Mediterranean fare all year round. No grill, no problem! Simply follow the instructions below:

1. Prepare the chicken kabob marinade: In a large bowl (one that is big enough to accommodate all the chicken pieces), whisk together the olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, Kosher salt, and black pepper. Set it aside.
2. Dry and cut the chicken: Dry chicken breasts using a sheet of paper towel on both sides. First, cut them into strips and then each strip into 1-inch cubes. 
3. Marinade: Add the cubed chicken to the bowl of marinade, and toss to ensure each piece of chicken receives an even coating. Cover the bowl of chicken with plastic wrap. Press down on the layer to remove any air, and seal the bowl tightly. Place the meat in the fridge for at least one hour or for up to 12 hours.
4. Soak the skewers: If you are using wooden skewers, soak them in water 30 minutes before cooking.
5. Remove the chicken: 20 minutes before assembly, take the marinated chicken out of the fridge.
6. Preheat the oven: Set the oven to 450 degrees F., and line a baking sheet with parchment paper. Set the prepared sheet pan aside.

7. Assemble the kabobs: Loosely thread the pieces of chicken on each skewer, discarding any excess liquid. If desired, alternate the chicken chunks with onion and peppers. For 2 pounds of chicken, you should have 8 skewers, with each skewer having 5 pieces of cubed chicken.
8. Place the kabobs on the sheet pan: Arrange the assembled kabobs on the parchment-lined baking sheet, ensuring not to crowd the skewers. 
9. Bake the chicken kabobs: Place the skewered chicken in the oven and bake for 16 minutes, flipping it halfway through baking. When rotating the chicken kabobs, I recommend removing the sheet pan from the oven as it is easier (and safer) to rotate the skewers, especially if you are using wooden ones. 
10. Broil: Switch the oven to the broil setting and cook the chicken kabobs for one minute on each side, not exceeding a total of two minutes. Check for doneness by inserting a meat thermometer (affiliate link) into the center of one of the chicken chunks. When the meat reaches an internal temperature of 165 degrees F., remove the kabobs from the oven.
11. Rest and serve: Loosely cover the oven-roasted kabobs with a sheet of aluminum foil, and let them rest for 5-10 minutes. Once the resting process finishes, serve!

How to Make Ahead, Store, and Reheat?

Oven-baked chicken kabobs are excellent for anyone who enjoys easy meal prep. Prepare these kabobs, and simple meals will be ready throughout the week.

• Make ahead: To transform this chicken skewer recipe into an easy 30-minute meal, prepare your chicken marinade up to two days in advance. Store the chicken and marinade in an airtight container in the fridge, and assemble your chicken kabobs when you are ready to bake them.
• Storage: Let your baked shish kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days.
• Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. You can also reheat your chicken kabobs in the microwave for 1-1½ minutes (checking every 30 seconds), until they are warmed thoroughly.

What to Serve with Baked Chicken Kebabs?

When you bake chicken skewers, you’ll unlock countless delectable menus fit for a restaurant. This simple collection has everything to satisfy your table, from savory grains to crisp salads. 

• Rice and grains: Jasmine rice is a simple classic, while other seasoned options—such as my Herbed Quinoa, Simple Wild Rice Pilaf, and Tabbouleh—perfectly capture the herby, hearty taste of a Mediterranean menu.
• Pasta: Tender, filling, and simple, orzo is one of my favorite sides to prepare when I bake kabobs in the oven. Looking for a richer, more decadent pairing? Buttery Garlic Pasta is the ultimate crowd-pleaser for sophisticated pasta sides.
• Yogurt Sauce: Nothing complements baked chicken shish kabobs like a creamy, tangy, and irresistibly rich dipping sauce. My authentic Tzatziki is a classic pairing, while my Dill Yogurt Sauce is a quicker alternative that you can put together in 5 minutes.
• Salads: If you want a delicious, low-carb pairing, any of my easy quinoa salad recipes will do the trick. Or, if you’re looking for a simple green salad, my Spring Mix Salad and Caprese Pasta Salad only require a handful of pantry-ready ingredients for a garden-fresh side.