Home » Chicken Recipes » Oven Chicken Kabobs
Last updated: · Recipes developed by Vered DeLeeuw and nutritionally reviewed by Rachel Benight MS, RD · This website generates income via ads and uses cookies.
Jump to Recipe Print Recipe
These oven chicken kabobs are seasoned with olive oil, salt and pepper, garlic powder, onion powder, and thyme. It's a simple flavor combination that works well with chicken.
Once seasoned, they are baked in the oven and finished under the broiler. They are ready in just 30 minutes!
These grilled chicken skewers are excellent. But if you don't own a grill, or if it's raining (or snowing!) outside, you can make these oven chicken kabobs and enjoy a juicy and flavorful meal.
Turning chicken breast into kabobs makes it much more flavorful because the ratio of meat to oil and seasonings is better than when you bake a whole chicken breast. Plus, who doesn't like food on a stick? 🙂
Jump to:
- Ingredients
- Variations
- Instructions
- Expert Tip
- Recipe FAQs
- Serving Suggestions
- Storing Leftovers
- More Chicken Recipes
- Foodie Newsletter
- Recipe Card
- Reviews
Ingredients
You'll only need a few simple ingredients to make these chicken kabobs. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Olive oil: I love this delicious oil! You can replace it with avocado oil or melted ghee if you wish.
- Spices: I use sea salt, black pepper, garlic powder, onion powder, and dried thyme.
- Chicken breasts: I use two large boneless and skinless chicken breasts in this recipe.
Variations
- Use cubed chicken thighs instead of chicken breast. The result will be juicier and more flavorful.
- Use different spices. Spices that I tried and liked include chili powder, smoked paprika, and cumin. You can use ½ teaspoon of each.
- You can thread vegetable pieces between the chicken cubes. Good candidates include the vegetables I use in these veggie kabobs - red onions, mushrooms, zucchini, and bell peppers.
Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making these chicken kabobs:
You start by mixing the olive oil and spices in a large bowl. Next, cut the chicken into cubes and toss the cubes with the seasoned olive oil.
Thread the chicken pieces on skewers. Place them on a rimmed, foil-lined baking sheet and bake them for 15 minutes at 450°F. They should reach an internal temperature of 165°F, so check with an instant-read thermometer to ensure they are done.
If your pan is broiler-safe, you can brown the kabobs by broiling them for a minute or so. Serve immediately.
Expert Tip
You can add the chicken pieces to the olive oil marinade a few hours ahead. Cover them, refrigerate them, and allow them to marinate.
But it's OK to skip marinating and bake them immediately after coating them in the oil and spice mixture. That's what I usually do.
Recipe FAQs
What does "kabob" mean?
Kabob (or kebab) is an Arabic word. It means cubes of meat, marinated and cooked on a skewer, usually over an open fire.
What marinade is best for chicken kabobs?
I like to use olive oil, salt and pepper, garlic powder, onion powder, and thyme. It's a simple flavor combination that works well with chicken.
How long does it take to cook chicken kabobs in the oven?
If you bake them in a hot oven (450°F), they only need about 15 minutes to fully cook (but check with an instant-read thermometer to ensure they are done. Their internal temperature should reach 165°F). I like finishing them under the broiler to give them that extra browning.
Can you put wooden skewers in the oven?
Yes, but just as you would do when using them on the grill, you should soak them in water for 20 minutes before using them.
I also recommend placing thin foil strips on their exposed edges to prevent them from burning. Keep a close eye on them, especially under the broiler.
Serving Suggestions
These kabobs are excellent with many side dishes. But since I cook them in a 450°F oven, I like to pair them with a side dish that I can bake in the same oven, such as:
- Oven-roasted broccoli
- Buffalo cauliflower wings
- Roasted okra
- Roasted peppers
- Eggplant chips
- Carrot chips
You can also serve them with a dipping sauce such as:
- Tahini sauce
- Tzatziki sauce
- Pesto sauce
- Sour cream dip
- Homemade ranch dressing
Storing Leftovers
You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power.
They're also good cold as a salad topping. I like to add them to this arugula salad or use them in this chicken Cobb salad.
More Chicken Recipes
- Greek Chicken
- Moroccan Chicken
- Pesto Chicken
- Cajun Chicken
Foodie Newsletter
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox?Subscribetoday! You can unsubscribe at any time.
Recipe Card
Oven Chicken Kabobs
These delicious chicken kabobs are baked in the oven and finished under the broiler. The result: juicy kabobs that everyone will love!
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Greek
Servings: 4 servings
Calories: 250kcal
Author: Vered DeLeeuw
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 2 large chicken breasts (12 ounces each)
Instructions
If using wooden skewers, soak them in water for 20 minutes while you prepare the chicken.
Preheat the oven to 450°F. Line a rimmed, broiler-safe baking sheet with foil.
In a large bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, and thyme.
Cut the chicken breasts into cubes. Add the cubes to the bowl and toss with the seasoned olive oil.
Thread the coated chicken cubes on skewers.
Place the kabobs on the prepared baking sheet. If you use wooden skewers, place thin foil strips on their exposed edges to prevent them from burning. Bake the kabobs until cooked through, for about 15 minutes.
Switch the oven to broil. Place the baking sheet under the broiler, and broil the chicken just until browned, for about 1 minute. Serve immediately.
Video
Notes
- You can add the chicken pieces to the marinade a few hours ahead. Cover, refrigerate, and allow them to marinate. But it's also OK to skip the marinating and bake them immediately after coating them in the oil and spice mixture. That's what I usually do.
- Since ovens vary, you should use an instant-read thermometer to ensure the chicken is done. It should reach an internal temperature of 165°F.
- You can keep the leftovers in the fridge, in an airtight container, for 3-4 days. Reheat them gently, covered, in the microwave at 50% power. They're also good cold as a salad topping.
Nutrition per Serving
Serving: 0.25recipe | Calories: 250kcal | Carbohydrates: 1g | Protein: 36g | Fat: 7g | Saturated Fat: 1g | Sodium: 399mg
Made this Recipe?
If you made this recipe, please leave a comment sharing your experience with others. Thank you so much!
Subscribe
I send out a weekly newsletter with a recipe and tips. Want these recipes in your inbox? Subscribe today! You can unsubscribe at any time.
Disclaimers
Cup measurements refer to the standard American cup, which is 240 milliliters. Most of my recipes are low-carb (or keto) and gluten-free, but some are not. Please verify that a recipe fits your needs before using it. Recommended and linked products are not guaranteed to be gluten-free. Nutrition info is approximate, and the carb count excludes non-nutritive sweeteners. Nutrition info may contain errors, so please verify it independently. Recipes may contain errors, so please use your common sense when following them. Please read these Terms of Use carefully before using any of my recipes.
About the Author
Vered DeLeeuw, LL.M., CNC, has been following a low-carb real-food diet and blogging about it since 2011. She's a Certified Nutrition Coach (NASM-CNC), has taken courses at the Harvard School of Public Health, and has earned a Nutrition and Healthy Living Certificate from Cornell University. Her work has appeared in several major media outlets, including Healthline, HuffPost, Today, Women's Health, Shape, and Country Living. Click to learn more about Vered.
Reader Interactions
Comments
Sierra Sweet
Thank you for your oven recipe. My grill is out of commission, so I had no idea how to oven-cook chicken kabobs. I usually marinate them in a nice Italian dressing, since it has all the spices already, and it tenderizes the chicken, too. Tasty!Reply
Vered DeLeeuw
Glad you liked it, Sierra! Thanks for the tip about using Italian dressing. Sounds great!
Reply
