These Chicken Kabobs in the Oven are juicy, bold, and loaded with flavor from a tangy Greek yogurt marinade infused with garlic, lemon, and warm spices like smoked paprika and cumin. Roasting them at a high heat gives the chicken that beautiful golden color and just the right amount of char—no grill required. Perfect for weeknight dinners, meal prep, or summer-inspired meals all year round!
I know that not everyone has a grill accessible to them, so if that’s you, I have other oven-baked kabob recipes. My Oven Baked Shrimp Skewers and Beef Kabobs in the Oven are great options and give you a variety of protein!
If you have a grill, my Grilled Shrimp Skewers are the perfect, delicious recipe. Pair them with your favorite summer sides for a delicious meal!
Table of Contents
Why You’ll Love This Recipe
- No Grill Needed: Perfect for rainy days or when you’re out of propane.
- Super Flavorful Marinade: Yogurt tenderizes the chicken while garlic and spices build bold flavor.
Great for Entertaining or Meal Prep: Easily scale the recipe and serve with rice, naan, or salad. - Customizable: Swap out the veggies or protein to suit your taste.
Ingredients & Substitutions
- Plain Greek Yogurt: Acts as the base of the marinade, making the chicken super tender and flavorful. Use full-fat for the best texture. Plain whole milk yogurt or sour cream can also be used.
- Olive Oil: Adds richness and helps the marinade stick to the chicken and vegetables. Avocado oil or another neutral oil like grapeseed oil can be swapped in.
- Lemon Juice: Fresh lemon juice brightens the marinade and tenderizes the meat. 4 Tablespoons of bottled lemon juice work in a pinch, but fresh is highly recommended.
- Garlic: Freshly minced or grated garlic gives the marinade tons of flavor. 2 1/2 teaspoons of granulated garlic can be used as a substitute. However, fresh garlic is best for this recipe!
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Smoked Paprika: Adds a smoky, earthy flavor. Regular paprika or sweet paprika can be used, but smoked paprika gives the best depth.
- Dried Oregano: Brings a hint of herbiness that balances the richness. Italian seasoning can be used if needed.
- Onion Powder: Adds a savory, slightly sweet depth without needing raw onion in the marinade itself. No good swap for this one.
- Cumin: Gives the marinade a warm, slightly nutty flavor.
- Dried Dill: Adds a touch of brightness and herby freshness. Fresh dill can also be used—just double the amount.
- Turmeric: Gives a warm earthiness and a beautiful golden color. You can omit it if you don’t have it, but it adds a nice pop.
- Red Chili Flakes: Bring a gentle kick of heat. Adjust up or down depending on your spice preference, or leave them out altogether.
- Boneless Skinless Chicken Breast: Lean, quick-cooking, and perfect for kabobs. Boneless skinless chicken thighs are an excellent more moist alternative.
- Bell Peppers: Add sweetness, color, and crunch. Use any color you like—red, yellow, orange, or green.
- Onion: Adds a mild sweetness and caramelizes slightly while roasting. Red onion adds color, while yellow or white onions are a little sweeter.
Complete list of ingredients and amounts is located on the recipe card below.
How to Make Chicken Kabobs in the Oven
Quick Overview
- Make the marinade.
- Marinate chicken & veggies.
- Prep chicken skewers.
- Bake.
Step by Step Instructions
Quick Tip From Bri
Use parchment paper on your baking sheet for easy cleanup and to prevent sticking.
- Mix the Marinade: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, salt, paprika, oregano, onion powder, cumin, dill, turmeric, and chili flakes.
- Marinate Chicken & Veggies: Add the chicken, peppers, onion, and marinade to a zip top bag or large bowl. Toss to coat everything evenly. Cover and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor).
- Skewer & Prep for Baking: Prepare a large baking sheet with parchment paper. Thread the marinated chicken and vegetables onto skewers, alternating as you go. Place the skewers on the baking sheet, ensuring they are not touching.
- Bake: Bake at 450°F on the upper rack for about 20 minutes, until the chicken is mildly charred and cooked through (internal temperature should reach 165°F).
Recipe Serving Suggestions
I love grilling because it usually means that warm weather is here! These are some of my favorite summer side dishes:
- Grilled Zucchini and Yellow Squash: This easy-to-make dish is perfect for any BBQ or light lunch.
- Pesto Orzo Salad: This recipe takes less than 30 minutes to make, and is the perfect summer side for picnics, barbecues, or pool parties.
- Spicy Cucumber Salad: This salad only takes 10 minutes to make, and is the perfect balance of heat, salt, acid, and sweetness.
- Asian Chopped Salad: Made with a flavorful, creamy peanut dressing, fresh veggies, and crispy toppings.
Expert Tips
- Marinate Longer for More Flavor: If you have the time, let the chicken and veggies marinate for the full 8 hours. The yogurt really tenderizes the meat, making it extra juicy.
- Use a Hot Oven: Baking at 450°F ensures the kabobs get a nice char without drying out.
- Space Out the Skewers: Make sure the kabobs aren’t touching on the baking sheet. Good airflow = better browning.
- Check with a Thermometer: The chicken should reach 165°F internally. Overcooking can dry out the chicken quickly.
Most Common Mistakes
- Skipping the Marinade Time: Rushing the marinade process can lead to bland, tougher chicken.
- Overcrowding the Pan: If the kabobs are too close together, they’ll steam instead of roast, missing out on that golden char.
- Cutting Uneven Pieces: Larger chunks of chicken or vegetables will take longer to cook, leading to uneven results.
- Using High Moisture Vegetables: Stick to firmer veggies like peppers and onions. Watery veggies like zucchini can make the kabobs soggy.
Additions & Variations
- Swap the Protein: Use boneless chicken thighs, shrimp, lamb, or even tofu for a fun twist.
- Add More Veggies: Try mushrooms, cherry tomatoes, or small chunks of zucchini (but pat them dry).
- Change the Spices: Add a pinch of cinnamon for a Middle Eastern flavor, or swap cumin for coriander.
- Make it Spicy: Add extra red pepper flakes or a drizzle of sriracha before serving.
- Serve with a Sauce: Pair with tzatziki, garlic aioli, or a squeeze of extra lemon juice for even more flavor.
More Chicken Recipes
30 Minute Meals
Homemade Chicken Caesar Pasta Salad Recipe
30 Minute Meals
Easy Pineapple Teriyaki Chicken Recipe
Did you make this recipe?
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Baked Chicken Kabobs in the Oven
These Chicken Kabobs in the Oven are juicy, bold, and loaded with flavor from a tangy Greek yogurt marinade infused with garlic, lemon, and warm spices like smoked paprika and cumin. Roasting them at a high heat gives the chicken that beautiful golden color and just the right amount of char—no grill required. Perfect for weeknight dinners, meal prep, or summer-inspired meals all year round!
Ingredients
- 3/4 cup plain Greek yogurt
- 2 Tablespoons olive oil
- 2 lemons, juiced
- 10 cloves garlic, minced finely or grated
- 1 Tablespoon Morton kosher salt*
- 2 teaspoons EACH smoked paprika, dried oregano, onion powder, & cumin
- 1 teaspoon EACH dried dill, turmeric, & red chili flakes
- 2 1/2 pounds boneless skinless chicken breast, cut into 1-inch pieces
- 2 bell peppers, cut into 1-inch pieces
- 1 onion, cut into 1-inch pieces
Instructions
- Mix the Marinade: In a small bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, salt, paprika, oregano, onion powder, cumin, dill, turmeric, and chili flakes.3/4 cup plain Greek yogurt, 2 Tablespoons olive oil, 2 lemons,, 10 cloves garlic,, 1 Tablespoon Morton kosher salt*, 2 teaspoons EACH smoked paprika, dried oregano, onion powder, & cumin, 1 teaspoon EACH dried dill, turmeric, & red chili flakes
- Marinate Chicken & Veggies: Add the chicken, peppers, onion, and marinade to a zip top bag or large bowl. Toss to coat everything evenly. Cover and refrigerate for at least 1 hour (or up to 8 hours for maximum flavor).2 1/2 pounds boneless skinless chicken breast,, 2 bell peppers,, 1 onion,
- Skewer & Prep for Baking: Prepare a large baking sheet with parchment paper. Thread the marinated chicken and vegetables onto skewers, alternating as you go. Place the skewers on the baking sheet, ensuring they are not touching.
- Bake: Bake at 450°F on the upper rack for about 20 minutes, until the chicken is mildly charred and cooked through (internal temperature should reach 165°F).
Did you make this recipe? Leave a comment below!
Notes
- Kosher Salt: All of my recipes are tested with Morton kosher salt unless noted otherwise. It is the best salt for everyday cooking because of its size and flavor. If using table salt, the amount should be reduced. I highly recommend picking up some kosher next time you are at the store!
- Use a Hot Oven: Baking at 450°F ensures the kabobs get a nice char without drying out.
- Space Out the Skewers: Make sure the kabobs aren’t touching on the baking sheet. Good airflow = better browning.
- Check with a Thermometer: The chicken should reach 165°F internally. Overcooking can dry out the chicken quickly.
- Use High-Moisture Vegetables: Stick to firmer veggies like peppers and onions. Watery veggies like zucchini can make the kabobs soggy.
I was worried they would burn at that high temperature but they came out perfect. Gonna make again for Memorial Day.
These Chicken Kabobs are absolutely packed with flavor! The Greek yogurt marinade makes the chicken so tender and juicy, and those warm spices with garlic and lemon are just a chef’s kiss. I love how you get that beautiful golden char without even firing up the grill—definitely a go-to for easy, flavorful meals year-round!
I love how crispy the chicken got, and the veggies were perfect. Great!
I used this recipe with vegan chicken pieces instead of traditional chicken, and it turned out amazing! The oven method made it super easy, and everything cooked up juicy and flavorful with a nice bit of browning. I loved how simple and adaptable the recipe was — definitely a go-to for quick weeknight meals or meal prep. Perfect if you want kabobs without firing up the grill!
These tasted great! I loved the addition of smoked paprika to the seasoning, it added an incredible depth of flavor!