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
Course: Dinner, LunchDifficulty: Easy3
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.
Chopped bell peppers and onion
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.
Marinated Chicken Chunks
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
