Cooking Chicken Kabobs in the Oven offers a hassle-free yet equally satisfying solution when outdoor grilling isn’t an option.
- Chicken breasts - Bell peppers - Dried oregano - Lemon zest - Lemon juice - Olive oil - Salt & pepper - Red onions - Garlic powder - Dried thyme
In a large bowl, whisk together the olive oil, lemon zest, lemon juice, dried thyme, dried oregano, garlic powder, Kosher salt, and black pepper.
Dry chicken breasts (or thighs) using a sheet of paper towel on both sides. First, cut them into strips and then each strip into 1-inch cubes.
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.
If you are using wooden skewers, soak them in water 30 minutes before cooking. If you are using metal skewers, you can skip this part.
Loosely thread the pieces of chicken on each skewer, discarding any excess liquid. If desired, alternate the chicken chunks with onion and peppers.
Arrange the assembled kabobs on the parchment-lined baking sheet, ensuring not to crowd the skewers. Bake, flipping halfway through the process.
Let you chicken shish kabobs rest for 5-10 minutes and serve it with your favorite veggies, rice or a green salad on the side.
Be sure to check out the blog post for ingredient substitutions, helpful tips, and storage instructions.
Also try our Grilled Shish Tawook, aka Middle Eastern chicken kabobs. Made by marinading chicken in a yogurt-based spicy marinade, it is perfect for the BBQ season.