Chicken Kabobs in Oven
How to cook chicken kabobs in oven with vegetables or just marinated meat. Using chicken breasts or thighs they're baked to fork tender.
Servings: 6
Equipment
- 4-6 skewers
- 1 baking sheet
Ingredients
- 2-3 chicken breasts boneless skinless, cubed
Chicken Kabob Marinade
- 3 tbsp olive oil
- 2 tsp parsley
- 1 tsp oregano
- 1 tsp onion powder
- 1/2 tsp thyme
- 1/2 tsp minced garlic
- salt and pepper to taste
Instructions
- Cut the chicken breasts into 2 inch chunks. In a gallon size freezer bag, add the remaining ingredients and shake to combine. (or use marinade of choice) Add the chicken breasts chunks in the bag.
- Seal and toss to coat. Refrigerate for at least two hours to overnight. Preheat the oven to 450 degrees. Prepare a large rimmed sheet pan with parchment paper or aluminum foil spritzed with nonstick cooking spray.
- Thread bamboo skewers with the chicken. Place the skewers on the baking sheet. Bake the chicken kabobs for 15 minutes or until cooked through, turning once.
- If more color is desired, preheat the oven’s broiler. Place the baking sheet under the broiler and cook for 1 to 2 minutes or until the desired color is reached.
Video
Nutrition
Serving: 1oz | Calories: 150kcal | Carbohydrates: 1g | Protein: 16g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 48mg | Sodium: 88mg | Potassium: 287mg | Fiber: 0.2g | Sugar: 0.04g | Vitamin A: 39IU | Vitamin C: 1mg | Calcium: 11mg | Iron: 0.5mg