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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!
4.76 from 25 votes
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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
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