Baked Chicken Kabobs

No grill at home? Try baking your chicken kabobs, instead! Kabobs are such a fun way to serve chicken and veggies and they taste great, too! You don’t need a grill because baked chicken kabobs in the oven are equally as delicious. The marinade keeps these chicken kabobs moist and flavorful. They’re naturally gluten-free and dairy-free.

If you ask me, kabobs are the epitome of summer. Chicken kabobs. Vegetable kabobs. Fruit kabobs. All on the grill! There’s nothing better! Well that is, unless you live in an apartment building in downtown Chicago and don’t own a grill…. Depressing.

Well, there’s no need to miss out, my apartment dwelling friends. Because I’ve figured out how to create tasty, flavorful chicken kabobs in the oven! These kabobs are so moist and delicious and the marinade gives it that extra oomph of flavor.

I’m a huge fan of marinading meats. It doesn’t take a lot of time to do – pretty much dump all of your marinade ingredients into a bowl or large sealable bag, toss your meat in and toss it around so the meat gets covered. Then let it do it’s thing in the refrigerator!

You can also add the vegetables to the marinade if you wish, but I typically don’t for my kabobs.

I LOVE using a colorful selection of bell peppers for this recipe because it just makes the baked chicken kabobs look so gorgeous. We eat with our eyes!

The bell peppers also get beautifully browned on the edges in the oven and I just love those crispy bits. YUM!

These kabobs come together very quickly with a bit of preparation ahead of time. The night before serving, soak your wooden skewers, marinade your chicken, and toss them in the refrigerator to let the flavors meld.

When you get home from work, all you have to do is bake in the oven! Serve with some quinoa, rice, or a nice side salad and you have the perfect weeknight dinner! They also preheat really well for lunches during the week!

Tips and Tricks for Making Baked Chicken Kabobs

Soak Your Wooden Skewers

Soak those wooden skewers! You want to make sure that the skewers don’t burn in the oven or dry out, so submerge your skewers in water overnight or at least a few hours if you’re short on time.

Marinate Your Chicken Kabobs

Marinate, baby! The flavor is all in the marinade. I always marinade my meat at least an hour, but preferably overnight in the refrigerator.

It’s an easy way to maximize flavor so it’s not to be skipped. If you are REALLY short on time and want to skip the marinade, consider making a sauce to put on your kabobs after they come out of the oven.

Just make sure to toss your kabobs in oil, salt and pepper before cooking.

How Long To Cook Chicken for Baked Chicken Kabobs

Keep an eye on your kabobs in the oven. You don’t want them to burn or dry out.

Chicken should be cooked to an internal temperature of 165F, which typically takes about 20-30 minutes in the oven at 450F.

However, depending on how big your pieces of chicken are, it could take more or less time. Be vigilant!

Use Aluminum Foil for Easy Cooking

Use aluminum foil to cover your baking sheet for easy clean up and so your kabobs don’t stick to the pan. I always spray my aluminum foil with cooking spray to ensure I can easily lift my kabobs off the pan after baking.

Storage

Refrigerate: Store leftover chicken kabobs in an airtight container in the refrigerator for up to 3 days.

Reheat: Reheat in the oven at 350°F for 10-15 minutes until warmed through, or microwave individual servings for 1-2 minutes. You can also remove the chicken and vegetables from the skewers and reheat in a skillet over medium heat.

Freeze: Remove chicken and vegetables from skewers and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

Serve these baked chicken kabobs with crispy parmesan smashed potatoes , quinoa chickpea salad , or simple rice for an easy weeknight dinner. They’re also perfect for meal prep, the chicken and vegetables reheat beautifully for lunches throughout the week.

For more complete meals, pair them with roasted broccoli and potatoes or a fresh garden salad with strawberry balsamic vinaigrette .

Did you make this recipe?

I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.