These oven chicken kabobs are a quick and easy supper that you can customize to suit you and your family. Add your favorite veggies, go low carb – the choice is yours!
Hey friends! I’m popping in on a lazy afternoon to share a quick and easy supper recipe with you. These oven chicken kabobs are great with a multitude of sides, but they can also be a meal in one! I make mine in the oven because it’s just more convenient sometimes.
These are so easy to customize for your family. In fact, each family member can easily put together their own. My daughter tends to be more of a chicken person rather than the veggies I typically choose, so I usually make one or two kabobs with just chicken and nothing else. Either way, they’re quick, easy, and family-pleasing!
All you need is boneless chicken breast and the vegetables of your choice. Marinate your chicken breast and then thread the pieces onto your skewers alongside the vegetables of your choice. In about 30 minutes, dinner is ready. Serve your juicy and tender baked chicken kabobs on their own or alongside your favorite side, like some seasoned rice or a side salad.
Depending on the marinade you use, it’s very easy to make this chicken kebab recipe gluten-free and low-carb. Just check those ingredients!
If you prefer steak to chicken, check out my recipe for oven steak kabobs as well. Now, let’s get cooking!
- Boneless chicken breasts
- Marinade (here’s my homemade all-purpose marinade recipe or simply use a bottle of your favorite Duke’s marinade).
- Your choice of vegetables (I’m using onion, cherry tomatoes, and ).
Step-By-Step Instructions for Oven Chicken Kabobs
Using kitchen shears, cut the chicken into bite-size cubes. Place in a gallon-size ziplock bag and add 1 cup of the marinade. Let marinate in the refrigerator for at least one hour or for up to eight hours.
Thirty minutes before you plan to cook the kabobs, preheat the oven to 350 and place 8 to 12 wooden skewers in a bowl or pitcher and cover them with water to soak.
Remove the skewers from the bowl and thread the chicken pieces and vegetables onto each skewer, placing a vegetable between each piece of chicken.
Place the kabobs on an ungreased, rimmed baking sheet and bake the kabobs until the chicken looks done on the outside and is no longer pink in the center, about 30 minutes.
Store chicken kabob leftovers in an airtight container in the fridge for up to 4 days. Reheat them at 50% power in the microwave or eat them cold with a salad or in a wrap for lunch the next day.
- To make these oven chicken kabobs, you can use an assortment of my favorite veggies. I LOVE the sweetness of a cherry tomato after it’s been cooked this way so I tend to use them on both ends of my kabobs as something of a stopper. This week I used Vidalia onions and fresh bell pepper rounded it all off. But you can also use zucchini, red onion, or mushrooms.
- You can also use boneless chicken thigh in this recipe.
- You can use wooden or bamboo skewers for these kabobs, just make sure you soak them before placing them in the oven. If you have metal skewers (they’re easy to find on Amazon), skip this step.
- Serve your chicken skewers with your favorite sauce for added flavor, whether that’s barbecue sauce, honey mustard, or ranch dressing.
What do you serve with oven chicken kabobs?
Featuring both protein and vegetables, these chicken skewers are a meal-in-one. But if you want to serve them with something else, I recommend some seasoned rice, a simple side salad like a Greek salad, extra vegetables like grilled asparagus, or even some sweet potato wedges.
What’s the best marinade to use?
There’s no “best” marinade for these chicken skewers, just pick your favorite chicken marinade. Our all-purpose marinade includes garlic powder, apple cider vinegar, ground ginger, soy sauce, and liquid smoke (optional).
However, you could opt for and use a simple marinade that includes olive oil, salt and pepper, garlic powder, onion powder, and thyme instead. You could also use this as a base and instead of thyme, add chili powder, smoked paprika, cumin, or oregano. There’s no wrong answer or marinade!
Here are some other easy chicken recipes for you:
Cheesy Chicken and Rice Oven Version
Ritz Cracker Chicken Recipe: Only Three Ingredients
AMAZING & EASY Crock Pot Chicken Lettuce Wraps
Chicken With Fried Rice Easy Peasy (And You Can Freezey)
- 2 pounds boneless skinless chicken breasts
- 1 recipe of all-purpose marinade or 1 bottle of Dale's or Moore's marinade
- 1 large onion peeled and cut into wedges
- 1 pound cherry tomatoes
- bell peppers (cored, seeded, and cut into 1-inch pieces), and/or small mushrooms, or other vegetables of your choice
- Using kitchen shears, cut the chicken into bite-size cubes. Place in a gallon-size ziplock bag and add 1 cup of the marinade. Let the chicken marinate in the refrigerator for at least one hour or for up to eight hours.2 pounds boneless skinless chicken breasts, 1 recipe of all-purpose marinade or 1 bottle of Dale's or Moore's marinade
- Thirty minutes before you plan to cook the kabobs, preheat the oven to 350 and place 8 to 12 wooden skewers in a bowl or pitcher and cover them with water to soak.
- Remove the skewers from the bowl and thread the chicken pieces and vegetables onto each skewer, placing a vegetable between each piece of chicken.1 large onion, 1 pound cherry tomatoes, bell peppers (cored, seeded, and cut into 1-inch pieces), and/or small mushrooms, or other vegetables of your choice
- Place the kabobs on an ungreased, rimmed baking sheet and bake the kabobs until the chicken looks done on the outside and is no longer pink in the center, about 30 minutes.
Click here to see how I make Oven Steak Kabobs
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I just found you! I was looking at the dinner boxes, and wow! Your foods and recipes are so just me. I am 77 and trying to maintain an interest in cooking,as I was thinking of never cooking a meal again and going straight to what I could order from restaurants).I have used one boxed dinner site, but between your food on here, your recipes I can use as often as I like, your cookbooks (I found a used one for five dollars from a library), and especially the slow cooker recipes as I got a Pampered Chef one for Mother’s Day to also encourage me to keep cooking for two. I love you! I may cook until I am 82….the age at which my mother died!
I am so glad you found me Eleanor!!! I hope you find many recipes you like and I look forward to seeing you here often!! I have a feeling you will be cooking much further than 82 🙂
Looks great, I am going to make this. Thank You for your great website and all the wonderful recipes and so much more you you have on your site. A real Blessing to me.
These look amazing. Going to make these for sure this summer and the steak ones too.
Yum! I love the way kebobs look with all the veggies, but… I tend to have your daughter’s tastes when it comes to the eating, haha! These are perfect for one of my summer menus!
🙂 Kindred spirits…LOL. that is the great thing about these though, everyone can have them as they like them!!