Oven Baked Chicken Kabobs
These Oven Baked Chicken Kabobs remind me so much of my childhood. Every summer, my dad would make a big batch of kabobs on the grill using steak, chicken, shrimp and different vegetables. Just the other day, I decided to recreate those sweet summer memories. I did however make an exception. I made these kabobs straight from the comfort of my own kitchen. It was rainy outside and I was not going to go out to use the grill. So, that is how my Oven Baked Chicken Kabobs were born. It is a beautiful and easy meal that does not require much work. I love that these chicken kabobs take less than 20 minutes to cook in the oven.
These kabobs are perfect for the whole family. Children absolutely love them and it is a fun way to get them to eat their vegetables. Also, if you let them help in the kitchen, it makes for a fun activity. Just be careful that they do not poke themselves with the skewer. Trust me, that part is not fun. I will admit that I myself have done that quite a few times.
Oven Baked Chicken Kabobs
3
servings1
hour17
minutesIngredients
6 metal or long wooden skewers (soak wood in water for at least 1 hour or overnight)
1 large boneless and skinless chicken breast, cut into large chunks
1 red bell pepper, cut into large pieces
1 yellow bell pepper, cut into large pieces
1 white onion, cut into large pieces
- For the Chicken Marinade:
1 heaping tablespoon plain greek yogurt
3 tablespoons low sodium soy sauce
1 teaspoon honey
1 teaspoon onion powder
black pepper to taste
Directions
- In a medium sized bowl, whisk together the greek yogurt, soy sauce, honey, onion powder and black pepper.
- Add chicken chunks to the mixture and toss. Cover the bowl with foil and place in the refrigerator for 1 hour or overnight.
- After 1 hour, remove chicken from the refrigerator. Assemble the kabobs alternating between chicken, bell peppers and onion in any order you wish.
- Place on a sprayed, foil lined baking sheet and bake for 15 minutes at 450°F/230°C. Then, broil for 2 minutes and remove from the oven.
- Allow to rest for 10 minutes before serving and enjoying.
Notes
- Wooden skewers must be soaked for at least 1 hour prior to cooking time so they do not burn. Metal skewers do not have to be soaked.
I wanted to make these kabobs special with an easy marinade. After cutting the chicken breast into large chunks I set them aside and started on making the marinade for the chicken chunks. I then looked through my fridge to see what I had on hand to give the chicken some deep flavor. I found everything that I needed. In a medium sized bowl, I whisked together some greek yogurt, low sodium soy sauce, honey, onion powder and black pepper. These marinade ingredients might sound a bit interesting, but they come together so well! The greek yogurt helps to tenderize the chicken and it gives the other ingredients a coating to adhere to. The honey brings a good amount of sweetness and helps to balance out the tang from the yogurt.
The vibrant colors of this dish are also what makes it so special. I love using red and yellow bell pepper because they bring a sweetness to the dish like no other. You are more than welcome to use green pepper. It was just a bit too bitter for me to want to add to my skewers.
This recipe makes 6 large skewers. I gauge the serving size by accounting for 2 skewers per person. So if you double this recipe, you can make about 12 skewers with 2 large chicken breasts, 4 bell peppers and 2 onions. Personally, I was full after about one and a half skewers. That is also because I added a lot of veggies on my skewers. I added about 3 large pieces of chicken on each kabob. It was perfect that way!
I baked them for 15 minutes and then broiled them the last 2 minutes to give them a nice final char as if they had been grilled. I paired these with some leftover rice that I had in my refrigerator and the meal was a hit! So, please try these. They will not disappoint!
I hope you enjoy these Oven Baked Chicken Kabobs!
-Madison
