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Easy Savory Baked Chicken Kabobs Recipe for Quick Weeknight Dinners

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A quick and easy baked chicken kabobs recipe perfect for busy weeknights, featuring juicy chicken chunks and crisp vegetables baked to perfection with a savory garlic and herb marinade.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into 1-inch chunks
  • 2 garlic cloves, minced
  • 3 tablespoons olive oil (extra virgin preferred)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano or Italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 bell pepper (red, yellow, or green), cut into chunks
  • 1 small red onion, cut into wedges
  • 1 medium zucchini, sliced thickly
  • 1 cup cherry tomatoes (optional)
  • Fresh parsley, chopped (for garnish)
  • Warm pita bread or cooked rice (optional, for serving)

Instructions

  1. Prepare the marinade: In a mixing bowl, whisk together olive oil, minced garlic, lemon juice, smoked paprika, dried oregano, salt, and black pepper (about 5 minutes).
  2. Marinate the chicken: Add chicken pieces to the marinade and toss until evenly coated. Cover and refrigerate for at least 20 minutes, ideally up to 1 hour.
  3. Prep vegetables: Chop bell pepper, red onion, zucchini, and gather cherry tomatoes, keeping chunks uniform (about 10 minutes).
  4. Assemble kabobs: Preheat oven to 425°F (220°C). Thread chicken and vegetables alternately onto skewers, leaving space between pieces for even cooking (about 10 minutes).
  5. Bake the kabobs: Place skewers on a lined baking sheet and bake for 20-25 minutes, turning once halfway through. Chicken should be light golden and reach an internal temperature of 165°F (74°C).
  6. Garnish and serve: Remove from oven, sprinkle with chopped parsley, and serve immediately with warm pita or rice.

Notes

Marinate chicken for at least 20 minutes or up to 1 hour for best flavor and tenderness. Use metal skewers for even heat conduction. Avoid overcrowding the baking sheet to keep kabobs crisp. Rest kabobs a few minutes after baking to lock in juices. For juicier chicken, use thighs instead of breasts. Soak bamboo skewers in water for 30 minutes before use to prevent burning.

Nutrition

Keywords: baked chicken kabobs, easy chicken kabobs, weeknight dinner, savory chicken kabobs, healthy chicken recipe, baked kabobs, quick chicken dinner

Find it online: https://chloeplate.com/easy-savory-baked-chicken-kabobs-recipe-for-quick-weeknight-dinners/