Easy Oven-Baked Chicken Kabobs

A fast, forgiving recipe for delicious chicken kabobs made in the oven, perfect for busy weeknight dinners.

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Prep Time 30

Cook Time 25

Total Time 55

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American, Mediterranean

Calories: 380

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.

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.

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.