Baked Chicken Kabobs

Chicken kabobs served over a bed of rice on a white plate.

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5 from 1 review

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.


  • 1 lb boneless, skinless chicken breasts, cut into 1 inch pieces.
  • 12 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


  1. 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!).
  2. Prepare tangy yogurt sauce by mixing all ingredients listed. Set aside.
  3. Preheat oven to 400 degrees F.
  4. String chicken and veggies onto bamboo or metal skewers – alternating between veggies and chicken.
  5. 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.
  6. Bake for 15 minutes at 400 degrees F.
  7. Increase temperature to broil and broil for 3-5 minutes – watching carefully to ensure they do not burn.
  8. Remove from oven and sprinkle with fresh parsley.
  9. Serve with saffron rice and tangy yogurt sauce.