No grill? No problem. Whip up these Baked Chicken Kabobs in your oven without skimping on flavor! String them up with fresh veggies and top with a tangy lemon yogurt sauce for a delicious weeknight meal or weekend specialty.

For most of the past 8 years I’ve run this blog I haven’t owned a grill. When we lived in Toronto we had access to our building’s rooftop grills but they were almost always broken. In San Francisco we didn’t have the space and for the brief 10 months we were in Marin I was able to buy a used grill off a neighbor that we made great use of. Otherwise grilling just hasn’t been an option.

Now that we’re here and settled in Minnesota we do plan on getting a grill (eventually), but if you haven’t heard it’s basically winter 6 months of the year here so we haven’t exactly been rushing out to get one. Once the temps rise and we can actually enjoy the grilling process we’ll feel more motivation to find one (unless you want to sell me your used one!) but for now we’re making do with our oven and grill pan.

And to be honest, both the oven and grill pan work just fine! Even for things like burgers and kabobs that are more traditionally made on the grill, I might go as far as to say that I prefer them in the oven or stovetop…GASP. I also don’t have to put on shoes and trek outside to check on them every few minutes.

So if you too are living the grill-free life I promise you will still love these baked chicken kabobs and you won’t be rushing out to buy a grill anytime soon.

What You Need:

For the chicken:

  • Chicken breasts – 1 lb of boneless, skinless chicken breasts
  • Olive oil
  • Spices – garlic powder, smoked paprika, cumin + sea salt
  • Veggies – bell pepper, mushrooms, red onion + parsley
  • Bamboo or metal skewers

Tangy yogurt sauce:

  • Full fat Greek yogurt
  • Olive oil
  • Lemon – juice + zest
  • Spices – cumin + sea salt

How to Make Baked Chicken Kabobs

STEP 1: Add chicken pieces to a large bowl and coat with olive oil (roughly 1-2 tbsp). Sprinkle with spices and sea salt. Let marinate in fridge for 1-2 hours or overnight (even better!).

STEP 2: Prepare tangy yogurt sauce by mixing all ingredients listed. Set aside.

STEP 3: Preheat oven to 400 degrees F. String chicken and veggies onto bamboo or metal skewers – alternating between veggies and chicken. Place kabobs lined sheet pan and drizzle with olive oil and sprinkle with sea salt ensuring all veggies are coated.

STEP 4: Bake for 15 minutes at 400 degrees F. Increase temperature to broil and broil for 3-5 minutes – watching carefully to ensure they do not burn.

STEP 5: Remove from oven and sprinkle with fresh parsley. Serve with saffron rice and tangy yogurt sauce.

Can You Grill the Kabobs?

Of course! If you’d rather grill these baked chicken kabobs you can absolutely do that. You’ll just preheat your grill to medium-high heat. Place your kabobs directly on the grill and cook for 8-10 minutes on each side (16-20 minutes total).

Sub Different Veggies

Not a fan of mushrooms? Prefer yellow to red onions? No problem! You can sub out any veggies for your preference. You’ll want to aim for about 4 cups of mixed veggies. Here are some ideas:

  • Zucchini
  • Bell pepper – any color
  • Red, yellow or white onion
  • Mushrooms
  • Eggplant

What to pair with Chicken Kabobs

My personal preference is to pair these baked chicken kabobs with saffron rice but here are some other perfect pairings!

Print

Baked Chicken Kabobs

No grill? No problem. Whip up these Baked Chicken Kabobs in your oven without skimping on flavor! String them up with fresh veggies and top with a tangy lemon yogurt sauce for a delicious weeknight meal or weekend specialty.

  • Author: Davida Lederle
  • Prep Time: 1-2 hours
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings 1x
  • Category: Dinner
  • Method: Baked
  • Cuisine: Middle Eastern
  • 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces.
  • 1–2 tbsp of olive oil (plus more for veggies)
  • 1 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp cumin
  • 1/2 tsp sea salt (plus more for veggies).
  • 1 medium red bell pepper, chopped into 1 inch chunks (roughly 1 cup)
  • 2 cups button mushrooms, ends chopped off (roughly 8 oz)
  • 1/2 medium red onion, chopped into 1 inch chunks (roughly 1 cup)
  • 2 tbsp fresh parsley, minced
  • 6 bamboo or metal skewers

Tangy yogurt sauce:

  • 1/2 cup full fat greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp lemon juice
  • zest of 1 lemon
  • 1/2 tsp cumin
  • 1/4 tsp salt
  1. Add chicken pieces to a large bowl and coat with olive oil (roughly 1-2 tbsp). Sprinkle with spices and sea salt. Let marinate in fridge for 1-2 hours or overnight (even better!).
  2. Prepare tangy yogurt sauce by mixing all ingredients listed. Set aside.
  3. Preheat oven to 400 degrees F.
  4. String chicken and veggies onto bamboo or metal skewers – alternating between veggies and chicken.
  5. Place kabobs in a large baking dish or sheet pan and drizzle with olive oil and sprinkle with sea salt ensuring all veggies are coated.
  6. Bake for 15 minutes at 400 degrees F.
  7. Increase temperature to broil and broil for 3-5 minutes – watching carefully to ensure they do not burn.
  8. Remove from oven and sprinkle with fresh parsley.
  9. Serve with saffron rice and tangy yogurt sauce.

Keywords: Baked chicken kabobs, chicken kabobs

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Like these baked chicken kabobs? Here are some other recipes you might enjoy:

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Source

Lockwood Law

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