Baked Chicken Kabobs

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You don't need a grill to make flavorful chicken kabobs - you can bake them in your oven! These baked chicken kabobs are healthy and simple. You'll love how easy they are to put together. They're gluten-free and dairy-free, too!
Aerial view of chicken kabobs on wooden skewers with colorful red, yellow and green peppers and onions with half of a lemon.

No grill at home? Try baking your chicken kabobs, instead! Kabobs are such a fun way to serve chicken and veggies and they taste great, too! You don’t need a grill because baked chicken kabobs in the oven are equally as delicious. The marinade keeps these chicken kabobs moist and flavorful. They’re naturally gluten-free and dairy-free.

Aerial view of chicken kabobs on wooden skewers with colorful red, yellow and green peppers and onions with half of a lemon.

If you ask me, kabobs are the epitome of summer. Chicken kabobs. Vegetable kabobs. Fruit kabobs. All on the grill! There’s nothing better! Well that is, unless you live in an apartment building in downtown Chicago and don’t own a grill…. Depressing. 

Well, there’s no need to miss out, my apartment dwelling friends. Because I’ve figured out how to create tasty, flavorful chicken kabobs in the oven! These kabobs are so moist and delicious and the marinade gives it that extra oomph of flavor.

I’m a huge fan of marinading meats. It doesn’t take a lot of time to do – pretty much dump all of your marinade ingredients into a bowl or large sealable bag, toss your meat in and toss it around so the meat gets covered. Then let it do it’s thing in the refrigerator!

You can also add the vegetables to the marinade if you wish, but I typically don’t for my kabobs.

I LOVE using a colorful selection of bell peppers for this recipe because it just makes the baked chicken kabobs look so gorgeous. We eat with our eyes!

The bell peppers also get beautifully browned on the edges in the oven and I just love those crispy bits. YUM!

A wooden skewer alternating with chicken, bell peppers and onion.

These kabobs come together very quickly with a bit of preparation ahead of time. The night before serving, soak your wooden skewers, marinade your chicken, and toss them in the refrigerator to let the flavors meld.

When you get home from work, all you have to do is bake in the oven! Serve with some quinoa, rice, or a nice side salad and you have the perfect weeknight dinner! They also preheat really well for lunches during the week!

Tips and Tricks for Making Baked Chicken Kabobs

Soak Your Wooden Skewers

Soak those wooden skewers! You want to make sure that the skewers don’t burn in the oven or dry out, so submerge your skewers in water overnight or at least a few hours if you’re short on time.

Marinate Your Chicken Kabobs

Marinate, baby! The flavor is all in the marinade. I always marinade my meat at least an hour, but preferably overnight in the refrigerator.

It’s an easy way to maximize flavor so it’s not to be skipped. If you are REALLY short on time and want to skip the marinade, consider making a sauce to put on your kabobs after they come out of the oven.

Just make sure to toss your kabobs in oil, salt and pepper before cooking.

How Long To Cook Chicken for Baked Chicken Kabobs

Keep an eye on your kabobs in the oven. You don’t want them to burn or dry out.

Chicken should be cooked to an internal temperature of 165F, which typically takes about 20-30 minutes in the oven at 450F.

However, depending on how big your pieces of chicken are, it could take more or less time. Be vigilant!

Use Aluminum Foil for Easy Cooking

Use aluminum foil to cover your baking sheet for easy clean up and so your kabobs don’t stick to the pan. I always spray my aluminum foil with cooking spray to ensure I can easily lift my kabobs off the pan after baking.

Plate of chicken kabobs with peppers and onions with a lemon wedge.

How to Make Baked Chicken Kabobs

Don’t let rainy weather or not having a grill get you down. You can make baked chicken kabobs with peppers and onions in the oven! The secret is in the marinade. They come out moist and flavorful every time!

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Aerial view of chicken kabobs on wooden skewers with colorful red, yellow and green peppers and onions with half of a lemon.

Baked Chicken Kabobs

You don't need a grill to make flavorful chicken kabobs - you can bake them in your oven! These baked chicken kabobs are healthy and simple. You'll love how easy they are to put together. They're gluten-free and dairy-free, too!
4.82 from 33 votes
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 12 kabobs
Calories: 227kcal
Author: Megan


  • 3 lbs boneless skinless chicken breast or chicken thighs (cut into 1-inch pieces)
  • 2 large yellow onions (cut into large chunks)
  • 3 bell peppers (cut into large 1-inch pieces)
  • ½ cup avocado oil (or olive oil)
  • 4 tbsp. lemon juice
  • 1 tbsp fresh flat leaf parsley (chopped)
  • 1 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 12 wooden skewers (soaked in water overnight)


  • Soak 12 wooden skewers in water overnight so they don’t burn in the oven.
  • In a medium sized bowl, whisk together avocado oil, lemon juice, parsley, salt, pepper and garlic powder.
  • Place chicken cubes in a large gallon sized Ziploc bag. Pour marinade over the chicken and close the bag. With your hands, squish the chicken around to make sure it gets completely covered in the marinade. Refrigerate for at least 1 hour, but 4-6 hours being best.
  • Preheat oven to 450F.
  • Alternate the vegetables and chicken on the skewer, making about 12 skewers.
  • Place on two baking sheets lined with aluminum foil. 
  • Bake in the oven for 25-30 minutes, flipping the skewers about half way through. Check to make sure the chicken is cooked all the way through. You may need to cook for an additional 5-10 minutes depending on the size of your chicken chunks.


Calories: 227kcal | Carbohydrates: 4g | Protein: 24g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 72mg | Sodium: 327mg | Potassium: 514mg | Sugar: 2g | Vitamin A: 990IU | Vitamin C: 43.1mg | Calcium: 12mg | Iron: 0.6mg
Tried this Recipe? Tag me Today!Mention @ADashofMegnut or tag #adashofmegnut!

**Note: This post was updated on April 10, 2018 with new photos and some additional tips and tricks I’ve learned from making this recipe over and over! I hope you enjoy!

Aerial view of chicken kabob skewers on a platter with a lemon wedge and a small plate of kabobs for serving.

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  1. 5 stars
    I have been craving kabobs for a while, but we don’t have a grill, so I made these last night. They are AMAZING. Just what I needed.

      1. Thank you so much for this easy recipe. Glad to know that I don’t need a grill to enjoy my kabobs and they came out Fantastically Delicious!

  2. 5 stars
    hey they look great I`ll try them this week and let you know. Hey I have a question, how did you calculate the calories? is that the calorie count for the whole meal or is per serving?

    1. It’s the calorie count per kabob. Most of the calories are in the avocado oil which is used as a marinade so not all of that ends up being used, but it’s calculated as if it is. Hope that helps!

    1. Hi Kate! I usually serve this over a bed of rice or quinoa. It is also really great with a side salad, too!

    1. Hi Kai! For these ones I don’t do a pre-marinade. I brush the kabobs with the oil, lemon, garlic, parsley, salt and pepper mixture. I do have some other chicken kabob recipes that use a marinade such as my Honey Lime Baked Chicken Kabobs if you’d like to try those! Hope this helps!

  3. 5 stars
    I’ve got these all shish kabobed(?), and I’m just waiting till later to cook them! I can’t wait to try these! We’re having it over white rice, my mouth is already drooling,thanks for the idea of cooking these in the oven. I was craving some kabobs but there’s 3 inches of snow outside,so your my hero!

    1. Hi Sarah! We have reheated them in the oven! Just wrap the kabobs in foil and then reheat low in the oven at 250F until the chicken is warmed through. I like the keep the temperature low so the chicken doesn’t dry out. Hope this helps!

  4. You should post your “tips and tricks” you’ve learned in the past 3 years since you posted this so the pictures can actually match the recipe. 🙂

  5. Why use skewers?i make these all the time but don’t bother w the skewers, they are for handling over the grill. Also Makes it easier to group ingredients by cooking time.

    1. I don’t always use skewers when I make these. But I like to since it makes them easier to flip half way through the baking and it’s an easy way to distribute portions for serving. I also find it raises them up a bit on the baking sheet and gets those charred edges instead of sitting their own juices. Either way works.

  6. 5 stars
    Oh my God the marinade was OUT of this world good! And it is So simple so I really wasn’t expecting it! I used olive oil. And used the juice from 2 lemons (straining the seeds) because I didn’t feel like I needed to measure. It was perfect. Wow!
    I read the recipe the night I wanted to use it so marinated for a very short amount of time as well as soaked my skewers for a very short amount of time and it was fine!
    I only used one pack of chicken thighs so I think that was more like 1 and 1/2 pounds? I used half a very large onion (which I used most of) and probably could have used only 2 peppers but cut up 4 and had a lot of extra. IF I did this again, I would take the extra peppers I ended up with, cut up the other 1/2 of my onion, and would have just made extra veggie kabobs.
    Omg, the chicken was outrageous and the veggies were sooo good!!!!! Mine were done (perfectly) in 18 minutes! Checked the temp and they were well above 165. The veggies were perfect too. So thanks for the tip!
    Also, I shoved my extra long skewers really full and only got 4 very packed skewers. I ate 1 and a half, hubby too. They were just that good.
    Thank you so much for such a great recipe!!!!!

  7. 5 stars
    Perfect! My son and his fiance live there in a high rise! he is not GF but my husband and other son are. Thank you…Looking forward to looking through your recipes. we ahve been doing GF since 2002!

  8. 5 stars
    We made these last week and they were so good! I added zucchini and grape tomatoes from our garden, too! Thanks for the recipe!

  9. Making these tonight but instead of putting them on skewers I’m just going to bake them on a sheet pan with the veggies

  10. Kind of confusing, you said there’s no pre-marinading but then you have a paragraph or two saying to marinade for 4-6 hours first.

    So the oil, salt and pepper is if you don’t marinade for hours.

    But if you do marinade, you let it marinade for hours? Do you also brush with oil in addition to the marinade, to prevent the chicken from being too dry?

    1. Hi wco, there is a marinade. It’s in the recipe card ingredient list and instructions. I prefer to marinate for 4-6 hours, but if you are short on time you can do 1 hour. I also state in the body of the post that if you skip the marinating then you can cook the meat right away (still using all of the marinade ingredients – just toss it all together and then cook right away), it just won’t have as much flavor as it would if you had the marinade. So that might be what you’re seeing about not marinating? You do not also need to brush with oil in addition to what’s called for in the recipe, the chicken will have enough moisture as is. Hope this helps. Let me know if you have any more questions.

  11. 5 stars
    I was nervous about this for many reasons: I have never made kabobs before, I tend to not have luck making chicken, and I didn’t think I would get the flavor I was looking for just from the oven. I could not have been more pleased with how they turned out. They were incredible, the marinade was so easy and made it all pop. Thank you.

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