Baked Chicken Kabobs
Enjoy vibrant flavors and tender meat with these easy-to-make baked chicken kabobs, perfect for family dinners or gathering with friends.
Ingredients
Main Ingredients
- 600 g chicken breast, cut into chunks (Use even-sized pieces for steady cooking.)
- 1 red bell pepper, cut into chunks (Red peppers add sweetness.)
- 1 green bell pepper, cut into chunks (Remove seeds and membranes carefully.)
- 1 red onion, cut into chunks (Red onion roasts sweetly.)
- 1 zucchini, sliced (Slice zucchini slightly thicker.)
Marinade Ingredients
- 3 tbsp olive oil (Use good quality olive oil for flavor.)
- 2 tbsp lemon juice (Fresh lemon juice brightens the dish.)
- 3 cloves garlic, minced (Press or mince finely for mild bites.)
- 1 tsp paprika (Smoked paprika adds depth.)
- 1 tsp dried oregano (Add fresh herbs after baking for a twist.)
- 1/2 tsp cumin (Use less for a milder profile.)
- Salt and black pepper, to taste (Season lightly before marinating.)
Instructions
Preparation
- Preheat oven to 200°C (400°F). Line a baking sheet with foil or parchment paper.
- In a bowl, whisk together all marinade ingredients until smooth.
- Add chicken to the marinade and toss to coat. Marinate for at least 20 minutes, or up to 2 hours.
- Thread chicken and vegetables onto skewers, alternating for color and flavor.
- Arrange skewers on the prepared baking sheet, leaving space between each skewer.
Cooking
- Bake for 25–30 minutes, turning once, until chicken is cooked through and lightly golden.
- Broil for 2–3 minutes for extra color if desired.
- Remove from oven and rest for 5 minutes before serving.
Notes
Serve kabobs family-style and offer dips like yogurt sauce or tahini. Leftovers can be stored in an airtight container for up to 3 days.