• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

The Dizzy Cook

menu icon
go to homepage
  • Recipes
  • Migraine Diet
  • Cookbook
  • About
    • Contact
  • Subscribe
  • Vestibular Migraine
  • Natural Treatments
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Recipes
    • Migraine Diet
    • Cookbook
    • About
      • Contact
    • Subscribe
    • Vestibular Migraine
    • Natural Treatments
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Chicken » Baked Chicken Kabobs

    Published: Aug 31, 2021 · Modified: May 10, 2022 by Alicia This post may contain affiliate links.

    Baked Chicken Kabobs

    Jump to Recipe Print Recipe
    Baked chicken kabobs laid out diagonally on a plate and topped with parsley

    These Baked Chicken Kabobs in the oven are really simple to make and do not require a grill or grill pan! Marinated in garlic, oregano, and dijon and paired with fresh peppers and shallots, they're an easy and healthy meal.

    I love this recipe because it can be made any time during the year, no matter what the weather is like. And there's no grill pan to clean with baked chicken kabobs!

    Chicken, peppers, shallots on a metal skewer.

    Basically there are a few simple steps to making kabobs - marinating and threading the chicken and vegetables, baking, and finishing with the broil if you love those little charred pieces.

    Need a dairy and gluten free dinner recipe that's ready in just 30 minutes? This is perfect! It fits Whole 30, paleo, low carb, and a migraine diet.

    Jump to:
    • Baking Kabobs In The Oven
    • Ingredients
    • How to Bake
    • Recipe Tips
    • Side Dishes for Chicken Kabobs
    • Frequently Asked Questions
    • Baked Chicken Recipes
    • Baked Chicken Kabobs

    Baking Kabobs In The Oven

    Although grilling can give a smoky flavor to kabobs, they can still turn out just as flavor and juicy when baked in the oven. There are just a few key items you want to make sure you have.

    1. Skewers - I recommend using metal skewers as you don't need to soak them and they will heat the meat evenly throughout. Plus they're just less wasteful and can be reused. If you only have wood skewers, make sure to soak them for at least 30 minutes before baking.
    2. A large sheet pan - Using a large sheet pan allows for you to spread the kabobs out and cook evenly. They shouldn't be touching on any sides.
    3. Cut pieces into uniform sizes - When trimming the meat and vegetables, be sure to cut into similar sizes so everything bakes evenly.

    Ingredients

    Chicken breast, spices, olive oil, and garlic on a white table.

    You don't need a lot of ingredients to make kabobs in the oven. Here are a few that you should have on hand in the pantry.

    Chicken - I used boneless skinless chicken breasts. I prefer air-chilled because there's no added water or solutions, providing a better taste and cooking experience. Without added water, the chicken won't release a bunch of liquid and essentially "steam" but will bake nicely. It's also a great way to make sure there's no hidden MSG.

    Dijon Mustard - I love using dijon in marinades for chicken. It gives such a great flavor in a quick amount of time. My brand of choice is Annie's or HEB.

    Spices - Garlic, oregano, and sumac. Sumac gives this dish a lemony flavor without added citrus.

    Red and Yellow Bell Pepper - A great way to get in the traditional kabob vegetables.

    Shallots - I love shallots instead of red onion for this recipe. They're smaller and more mild than red onions. Cut into quarters, they fit well onto skewers.

    How to Bake

    Process photos for how to make chicken kabobs in the oven from marinating meat to threading skewers.

    Step 1: Marinate the chicken. Begin by cutting the chicken breasts into bite-sized cubes. In a large bowl, mix together the olive oil, dijon, garlic, oregano, and sumac. Add chicken, along with kosher salt and pepper, and stir till well-coated. Cover and refrigerate for at least 30 minutes, up to 12 hours. (Picture 1)

    Preheat oven to 425 degrees Fahrenheit. Prepare a baking sheet with aluminum foil for easy clean up. (I used parchment in the pics because I am moving and packed my foil...oops. Foil works better.)

    Step 2: Thread the skewers. Using metal skewers, alternate threading pieces of chicken, shallots, and peppers until filled. (Picture 2)

    Step 3: Bake the kabobs. Place the kabobs onto the baking sheet, at least 1 inch apart to bake. Bake at 425 degrees F for 15-20 minutes until chicken is completely cooked through and registers 165 degrees for an internal temperature. (Picture 3)

    Step 4: Broil for a nice char. If you'd like to add a bit of char to the vegetables and chicken, place the broiler on high heat and the skewers about 6 inches away. Broil for 1-2 minutes or until it's browned enough to your liking. (Picture 4)

    Recipe Tips

    • Start with great quality chicken. Air chilled is more important than organic for the best flavor, but both are great if you can make that work for your budget.
    • Marinating is a must. Plan on at least 30 minutes of time to marinate the chicken. The longer you can leave it, the more flavorful and tender it will be. Because you're cutting these into bite sized pieces, I would not marinate for longer than 12 hours or the meat can turn mushy.
    • Watch the broiler. If you do decide to broil, just watch it carefully. From someone who knows how easy it is to get distracted in the kitchen, set a timer if you plan to do something else. Or you'll end up with burned meat!
    • Mix it up. Mix up the vegetables with zucchini squash, tomatoes, and mushrooms. All would work well here if you don't like peppers.
    • Buy metal skewers. Metal kabob skewers make your life easier. No one has time to soak wooden skewers. Unless you find pleasure in soaking skewers in which case I support you. You have more patience than I do. The world needs more people like you.

    Side Dishes for Chicken Kabobs

    A plate of oven baked chicken kabobs stacked on top of each other.

    What's nice about these chicken kabobs is the vegetable side dish is pretty much built into the recipe. But if you're looking for something extra for these baked chicken skewers, some of my favorites are:

    Roasted Garlic Mashed Cauliflower
    Healthy Coleslaw
    Chipotle Sweet Potatoes
    Corn and Basil Pasta
    Cauliflower Mac and Cheese
    Mexican Brown Rice

    Frequently Asked Questions

    Can kabobs be cooked in the oven?

    Yes! Kabobs are actually wonderful in the oven and easier to clean up too. The key is to make sure to marinate them, since they are missing out on some of the flavor from the grill. Also, they do take a little bit longer to cook through than you would on the grill.

    How long does it take for kabobs to cook in the oven?

    At 425 degrees Fahrenheit it takes about 15-20 minutes to cook these kabobs in the oven. For larger pieces of chicken, you may want to cook for 20-25 minutes. Line the baking sheet with aluminum foil for very easy clean up once they are done baking.

    Can I broil kabobs in the oven?

    If you want that charbroiled flavor you get from the grill while still cooking kabobs in the oven, try broiling at the end! Set the sheet pan about 6 inches away from the heat source and turn to high heat. Broil for about 1 minute, watching carefully, until just lightly charred on the tips of the chicken and vegetables.

    What vegetables can I use for kabobs?

    If you're not a fan of bell peppers, I recommend substituting small white button mushrooms, mini sweet peppers, zucchini or summer squash to add to these oven baked chicken kabobs.

    Baked Chicken Recipes

    For more recipes that are easy to cook like these chicken kabobs in the oven, check out these posts.

    • Baked Chicken Tacos
    • Air Fryer Chicken Tenders
    • Italian Chicken Zucchini Boats
    • Healthy Ginger Sesame Chicken Wings

    If you make any of my recipes, don’t forget to tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And please leave a review below!

    Baked chicken kabobs laid out diagonally on a plate and topped with parsley

    Baked Chicken Kabobs

    These oven baked chicken kabobs are easy to make without a grill or grill pan! Healthy and delicious, they're great for an easy weeknight meal.
    5 from 20 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: American
    Diet: Gluten Free, Low Lactose, Low Salt
    Prep Time: 10 minutes
    Cook Time: 20 minutes
    Marinating Time: 30 minutes
    Total Time: 30 minutes
    Servings: 4 people
    Calories: 294kcal
    Author: Alicia

    Ingredients

    • 1½ pounds boneless, skinless chicken breast
    • 2 tablespoons extra virgin olive oil
    • 1 tablespoon dijon mustard
    • 3-4 cloves garlic, minced
    • 1 teaspoon oregano
    • ½ teaspoon sumac
    • ½ teaspoon kosher salt
    • ¼ teaspoon black pepper
    • 1 red bell pepper, cut into bite sized pieces
    • 1 yellow bell pepper, cut into bite sized pieces
    • 3-4 large shallots, peeled
    US Customary - Metric

    Instructions

    • Cut chicken breast into 1 inch pieces and set aside. In a large bowl, mix together olive oil, dijon, garlic, oregano, sumac, kosher salt, and pepper. Cover and marinate for at least 30 minutes and up to 12 hours.
    • Cover a baking sheet with aluminum foil for easy clean up. Preheat oven to 425 degrees F. Thread alternating pieces of chicken, peppers, and shallots onto metal skewers. Bake for 15-20 minutes until cooked through, meaning no pink in the center and registering 165 degrees F on a meat thermometer.
    • If you'd like more of a grill-like char on the outside, set your oven broiler to high. Broil kabobs about 6 inches away from the heat source for 1-2 minutes until lightly charred on edges. Serve warm!

    Notes

    • Hate peppers? Mix up the veggies with cut zucchini squash, mushrooms, and tomatoes.
    • Use metal skewers to avoid having to soak the wood - just makes life easier. 
    • If not following a migraine diet, red onion can be substituted for shallots, although I prefer the flavor of shallots.

    Nutrition

    Calories: 294kcal | Carbohydrates: 8g | Protein: 38g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 109mg | Sodium: 535mg | Potassium: 840mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1055IU | Vitamin C: 97mg | Calcium: 36mg | Iron: 1mg
    Tried this Recipe? Tag me Today!Mention @thedizzycook or tag #thedizzycook!

    « Ground Beef Stir Fry
    Boursin Stuffed Chicken »

    About Alicia

    Alicia is a vestibular migraine advocate and the bestselling author of The Dizzy Cook: Managing Migraine with More Than 90 Comforting Recipes and Lifestyle Tips. Her articles and recipes have been featured by Healthline, Parade, mindbodygreen, Today, Good Morning Texas, the Vestibular Disorders Association, and the American Migraine Foundation. Read More

    Reader Interactions

    Comments

    1. Donna says

      January 16, 2023 at 9:41 am

      Do you think these could be vacuum sealed and frozen after they are cooked? I try to prepare freezer foods that my elderly parents can just heat and eat and these look good!

      Reply
      • Alicia says

        January 18, 2023 at 6:31 pm

        Yes, these would work perfectly for that!

        Reply
    2. BZ says

      September 09, 2022 at 10:47 am

      Very good and delicious recipe. And a bit magical as I got curious about the 'dizzy' part. Just so happened I went to urgent care for the 3rd time in my 68 year old life - for dizziness. I so appreciate the thoroughness and relatability of your story and healing details. Bravo. Truly helpful. I'll be back for more recipes!

      Reply
    3. Jenn says

      August 11, 2022 at 9:24 am

      5 stars
      SO glad I found this recipe! I had no idea you could bake kabobs! Life changing!

      Reply
    4. Jennifer says

      June 24, 2022 at 12:30 pm

      5 stars
      So simple and sooooo good. This recipe is a keeper.

      Reply
      • Alicia says

        June 27, 2022 at 6:18 pm

        Thank you!!

        Reply
    5. Bigmac says

      June 24, 2022 at 11:13 am

      5 stars
      Love this for an easy, light meal for summer. Especially like the suggtions at the bottom to slightly modify the flavors and cooking. As usual Alicia makes it easy and tasty. Another winner from the Dizzy Cook!

      Reply
    6. Bob says

      June 24, 2022 at 10:54 am

      5 stars
      Delicious and very easy

      Reply
    7. Shalie says

      June 24, 2022 at 10:30 am

      5 stars
      Perfect for summer and make a gorgeous presentation for friends. Alicia’s recipes never disappoint!

      Reply
      • Alicia says

        June 27, 2022 at 6:19 pm

        Thank you, Shalie!

        Reply
    8. Megan says

      June 24, 2022 at 10:13 am

      5 stars
      These kebabs are so good! They are really easy to assemble and can be prepared ahead of time. We threw them on the grill and had dinner on the table in no time.

      Reply
      • Alicia says

        June 27, 2022 at 6:19 pm

        Thanks, Megan!

        Reply
    9. Kristin Treager says

      June 24, 2022 at 10:04 am

      5 stars
      Easy recipe and a crowd favorite!

      Reply
    10. Catherine Lau says

      June 24, 2022 at 10:02 am

      5 stars
      I have literally never tasted anything from The Dizzy Cook that I have not LOVED!

      Reply
    11. Mayra says

      June 06, 2022 at 10:51 am

      5 stars
      Awesome recipe. Used green and yellow peppers too and it turned out great.

      Reply
      • Alicia says

        June 12, 2022 at 5:11 pm

        Thank you, Mayra!

        Reply
    12. Barb Miller says

      June 04, 2022 at 10:13 am

      5 stars
      Perfect for a weekend recipe when we didn't have a grill in our vacation rental. We really enjoyed!

      Reply
    13. Ann Harding says

      September 13, 2021 at 4:14 pm

      5 stars
      Loved this recipe! So easy and delicious. We added mushrooms and they baked perfectly.

      Reply
      • Alicia says

        September 15, 2021 at 5:38 pm

        Thank you Ann!

        Reply
    14. Brittany says

      September 01, 2021 at 11:56 am

      Do you feel that using mustard triggers you at all? Prior to my diagnoses, I used it heavily. I've completely eliminated it, and never reintroduced it!

      Reply
      • Alicia says

        September 01, 2021 at 12:26 pm

        I have not heard of it being a trigger for people. It just has to be one without sulfites.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

    Meet the Cook! I’m Alicia, cookbook author and recipe developer. I was diagnosed with Chronic Vestibular Migraine in 2016 - a diagnosis that changed my life. I’ve gone from bedridden to extremely active by implementing migraine diet, incorporating key supplements, and making lifestyle changes. The Dizzy Cook is a collection of my delicious recipes that everyone will love, and tips for anyone that struggles with migraine attacks.

    About The Dizzy Cook

    Trending Recipes

    • Creamy Boursin Pasta
    • Beef Stew Recipe without Wine
    • Lazy Lasagna
    • No Tomato Chili (Texas-Style)
    • Anti-Inflammatory Smoothie
    • Air Fryer Flank Steak

    Get New Posts via Email

    Subscribe for new recipes, tips, and discounts.

    Healthy New Year Recipes

    • Stir Fry Without Soy Sauce
    • Beef Protein Bowl
    • Mediterranean Baked Halibut
    • Dutch Oven Pot Roast (Wine-Free)
    • Baked Chicken Kabobs
    • Chicken and Brown Rice Soup

    Footer

    ↑ back to top

    About

    • About Me
    • My Story
    • Resources
    • Privacy Policy
    • Disclaimer & Accessibility

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Instagram
    • Facebook
    • Pinterest
    • YouTube
    • Twitter

    Copyright ©  2023 TheDizzyCook