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!
Servings: 4 people
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).
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.