Baked Chicken Kabobs
No grill? No problem. Whip up these Baked Chicken Kabobs in your oven without skimping on flavor! String them up with fresh veggies and top with a tangy lemon yogurt sauce for a delicious weeknight meal or weekend specialty.
- Author: Davida Lederle
- Prep Time: 1-2 hours
- Cook Time: 20 minutes
- Total Time: 1 hour 20 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baked
- Cuisine: Middle Eastern
- 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces.
- 1–2 tbsp of olive oil (plus more for veggies)
- 1 tsp garlic powder
- 1/2 tsp smoked paprika
- 1/2 tsp cumin
- 1/2 tsp sea salt (plus more for veggies).
- 1 medium red bell pepper, chopped into 1 inch chunks (roughly 1 cup)
- 2 cups button mushrooms, ends chopped off (roughly 8 oz)
- 1/2 medium red onion, chopped into 1 inch chunks (roughly 1 cup)
- 2 tbsp fresh parsley, minced
- 6 bamboo or metal skewers
Tangy yogurt sauce:
- 1/2 cup full fat greek yogurt
- 1 tbsp olive oil
- 1 tbsp lemon juice
- zest of 1 lemon
- 1/2 tsp cumin
- 1/4 tsp salt
- Add chicken pieces to a large bowl and coat with olive oil (roughly 1-2 tbsp). Sprinkle with spices and sea salt. Let marinate in fridge for 1-2 hours or overnight (even better!).
- Prepare tangy yogurt sauce by mixing all ingredients listed. Set aside.
- Preheat oven to 400 degrees F.
- String chicken and veggies onto bamboo or metal skewers – alternating between veggies and chicken.
- Place kabobs in a large baking dish or sheet pan and drizzle with olive oil and sprinkle with sea salt ensuring all veggies are coated.
- Bake for 15 minutes at 400 degrees F.
- Increase temperature to broil and broil for 3-5 minutes – watching carefully to ensure they do not burn.
- Remove from oven and sprinkle with fresh parsley.
- Serve with saffron rice and tangy yogurt sauce.
Keywords: Baked chicken kabobs, chicken kabobs