Easy Oven-Baked Chicken Kabobs
A fast, forgiving recipe for delicious chicken kabobs made in the oven, perfect for busy weeknight dinners.
Ingredients
Protein
- 1.5 lb chicken breast, cut into 1 to 1.5 inch chunks (Trim fat and slice against the grain for tender bites.)
Marinade
- 1/2 cup soy sauce (Mix the wet and dry ingredients in a bowl.)
- 1/4 cup honey (Taste a small spoonful of the marinade before adding chicken to check seasoning.)
- 3 cloves garlic, minced
- 1 tsp paprika
- 1/2 tsp ground cumin
- 1/2 tsp black pepper
- 2 tbsp olive oil
Vegetables for skewering
- 1 large red bell pepper, cut into 1 to 1.5 inch pieces (Use firmer vegetables so they hold together while baking.)
- 1 medium yellow onion, cut into wedges
- 1 medium zucchini, sliced into 1/2 inch rounds
Skewers and extras
- 8 to 10 skewers wooden or metal skewers (If using wooden skewers, soak them in water for 20 minutes to prevent burning.)
- Parchment paper for the baking sheet (Use for easy cleanup.)
- Lemon wedges and chopped parsley for garnish (A light squeeze of lemon brightens the flavors.)
Instructions
Preparation
- In a bowl, mix soy sauce, honey, minced garlic, and your choice of spices to create the marinade.
- Add the chicken chunks to the marinade and let it sit for at least 30 minutes.
- Preheat the oven to 400°F (200°C).
- Thread the marinated chicken and vegetables onto the skewers.
- Place the skewers on a baking sheet lined with parchment paper.
Cooking
- Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through, turning halfway for even cooking.
- Serve with rice, pita, or a fresh salad.
Notes
Leftovers store well in the fridge for up to 3 days. To reheat, warm gently. For longer storage, freeze cooked pieces for up to 2 months.