Description
Discover a juicy, flavorful chicken kabobs in the oven recipe—quick, healthy, and perfect for any night.
Ingredients
Scale
- 1½ pounds (≈680 g) boneless, skinless chicken breasts, cut into 1‑inch cubes
- 1 large red bell pepper, seeded and cut into 1‑inch pieces
- 1 large yellow bell pepper, seeded and cut into 1‑inch pieces
- 1 medium red onion, peeled and cut into wedges
- 8 oz (≈225 g) button mushrooms, stems trimmed
- ¼ cup extra‑virgin olive oil
- 2 tbsp honey
- 2 tbsp freshly squeezed lemon juice
- 3 garlic cloves, minced
- 1 tsp smoked paprika
- ½ tsp ground cumin
- ½ tsp dried oregano
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
- 2 tbsp fresh parsley, chopped (for garnish)
- Wooden or metal skewers (if wooden, soak in water 30 min)
Instructions
- Preheat & prep: Set the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment paper or a silicone mat.
- Make the marinade: In a medium bowl whisk together olive oil, honey, lemon juice, minced garlic, smoked paprika, cumin, oregano, salt, and pepper.
- Coat the chicken: Add the chicken cubes to the bowl, toss until every piece is glossy with the mixture. Let sit for 10 minutes while you prep the veggies.
- Prepare the vegetables: In a separate bowl, drizzle a splash of olive oil over the bell peppers, onion wedges, and mushrooms; season lightly with salt and pepper.
- Assemble the skewers: Thread the chicken and vegetables onto the skewers, alternating colors for a vibrant look—e.g., chicken, red pepper, chicken, mushroom, chicken, yellow pepper, chicken, onion.
- Arrange on the sheet: Place the assembled skewers on the prepared baking sheet, leaving a little space between each so heat circulates.
- Bake: Slide the sheet into the oven. Bake for 12 minutes, then flip each skewer and bake another 8‑10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the edges are lightly charred.
- Finish: Remove from the oven, let rest 3 minutes. Sprinkle chopped parsley over the top for a fresh pop of color.
- Serve: Serve hot with a side of quinoa, rice, or a crisp green salad. The juices from the pan double as a quick drizzle sauce.
Notes
- Uniform pieces: Cutting chicken and veggies to the same size ensures even cooking.
- Don’t overcrowd: Give each skewer room on the sheet; crowded pans steam instead of brown.
- Use a meat thermometer: Checking 165°F guarantees safety without overcooking.
- High heat is key: The 425°F setting creates that coveted caramelized edge that mimics a grill.
- Optional glaze: If you like extra shine, brush the kabobs with a thin layer of honey‑lemon mixture during the last 3 minutes of baking.
- Prep Time: 15 mins
- Cook Time: 0 mins
- Category: Chicken
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 420mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
Keywords: chicken kabobs in the oven