These oven chicken kabobs are seasoned with olive oil, salt and pepper, garlic powder, onion powder, and thyme. It's a simple flavor combination that works well with chicken.
Once seasoned, they are baked in the oven, then finished under the broiler. They are ready in just 30 minutes!
Grilling is a great method for preparing kabobs. I have an excellent recipe for grilled chicken skewers, and I make it often in the summer.
But if you don't own a grill, or if it happens to be raining (or snowing!) outside, you can make these oven chicken kabobs and enjoy a juicy and flavorful meal.
Turning chicken breast into kabobs makes it much more flavorful because the ratio of meat to oil and seasonings is better than when you bake a whole chicken breast. Plus, who doesn't like food on a stick? 🙂
You'll only need a few simple ingredients to make this recipe. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Olive oil: I love this delicious oil! But if you'd rather use an oil with a high smoke point, you can use avocado oil. Melted butter is another option that I tried and liked.
- Spices: I use sea salt, black pepper, garlic powder, onion powder, and dried thyme.
- Chicken breasts: I use boneless skinless chicken breasts in this recipe.
- Use cubed chicken thighs instead of chicken breast. The result will be juicier than when using chicken breast.
- Use different spices. Spices that I tried and liked include chili powder, smoked paprika, and cumin. You can use ½ teaspoon of each.
- You can thread vegetable pieces between the chicken cubes. Good candidates include red onions, mushrooms, zucchini, and bell peppers.
Oven Chicken Kabobs Instructions
Scroll down to the recipe card for detailed instructions. Here are the basic steps for making this recipe:
You start by mixing the olive oil and spices in a large bowl.
Next, cut the chicken into cubes and toss it with the seasoned olive oil. (Photos 1-4).
Thread the chicken pieces on skewers. (Photos 5-6).
Bake them for 15 minutes at 450°F. They should reach an internal temperature of 165°F, so check with an instant-read thermometer to ensure they are done. Oven temperatures vary. (Photo 7).
If your pan is broiler-safe, you can brown the kabobs by broiling them for a minute or so.
Serve immediately, with a dipping sauce if desired. (Photo 8).
You can add the chicken pieces to the marinade a few hours ahead. Cover them, refrigerate them, and allow them to marinate.
But it's also OK to skip marinating and bake them immediately after coating them in the oil and spice mixture.
Kabob (or kebab) is an Arabic word. It means cubes of meat, marinated and cooked on a skewer, usually over an open fire.
I like to use olive oil, salt and pepper, garlic powder, onion powder, and thyme. It's a simple flavor combination that works well with chicken.
If you bake them in a hot oven (450°F), they only need about 15 minutes to fully cook (but check with an instant-read thermometer to ensure they are done. Their internal temperature should reach 165°F). I like finishing them under the broiler to give them that extra browning.
Yes, but just as you would do when using them on the grill, you should soak them in water for 20 minutes before using them.
I also recommend placing thin foil strips on their exposed edges to prevent them from burning. Keep a close eye on them, especially under the broiler.
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Oven Chicken Kabobs
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon dried thyme
- 2 large chicken breasts (12 oz each)
- If using wooden skewers, soak them in water for 20 minutes while you prepare the chicken.
- Preheat the oven to 450°F. Line a rimmed, broiler-safe baking sheet with foil.
- In a large bowl, whisk together the olive oil, salt, pepper, garlic powder, onion powder, and thyme.
- Cut the chicken breasts into cubes as shown in the video. Add to the bowl and toss with the seasoned olive oil.
- Thread the coated chicken cubes on skewers. If you use wooden skewers, place thin foil strips on their exposed edges to prevent them from burning.
- Bake the kabobs until cooked through, for about 15 minutes.
- Switch the oven to broil. Place the baking sheet under the broiler, and broil the chicken just until browned, for about 1 minute. Serve immediately.
- You can add the chicken pieces to the marinade a few hours ahead. Cover, refrigerate, and allow them to marinate. But it's also OK to skip the marinating and bake them immediately after coating them in the oil and spice mixture.
- Since ovens vary, you should use an instant-read thermometer to ensure the chicken is done. It should reach an internal temperature of 165°F.