If you are a fan of cooking kabobs in the oven, be sure to also check out our Oven Baked Beef Kabobs recipe.
Marinade: The seasoning for chicken shish kabobs is inspired by my Mediterraneanseasoning. You’ll need the following: Olive oil Lemon zest and fresh lemon juice Spices and herbs: Dried thyme, dried oregano, garlic powder, Kosher salt, and ground black pepper. Chicken: You will need two pounds of boneless, skinless chicken breasts or chicken thighs sliced into one-inch chunks. Vegetables: It is optional, but you can easily turn these into chicken vegetable kabobs by including veggies such as red onions, green bell peppers, and yellow peppers.
In terms of equipment, you’ll need metal, bamboo, or wooden skewers to assemble the kabobs.
Make ahead: To transform this chicken skewer recipe into an easy 30-minute meal, prepare your chicken marinade up to two days in advance. Store the chicken and marinade in an airtight container in the fridge, and assemble your chicken kabobs when you are ready to bake them. Storage: Let your baked shish kabobs reach room temperature before storing them. Then, place the skewers (or, if you prefer, you can remove the meat from the skewers) in an airtight container in the refrigerator. Your leftover kabobs will stay fresh for 2-3 days. Reheat: You can reheat the leftovers in a preheated 350 degrees F. oven for 10-12 minutes or until heated through. If they look dry, you can lightly brush the chicken pieces with a teaspoon of olive oil before placing them in the oven. You can also reheat your chicken kabobs in the microwave for 1-1½ minutes (checking every 30 seconds), until they are warmed thoroughly.
Rice and grains: Jasmine rice is a simple classic, while other seasoned options—such as my Herbed Quinoa, Simple Wild Rice Pilaf, and Tabbouleh—perfectly capture the herby, hearty taste of a Mediterranean menu. Pasta: Tender, filling, and simple, orzo is one of my favorite sides to prepare when I bake kabobs in the oven. Looking for a richer, more decadent pairing? Buttery Garlic Pasta is the ultimate crowd-pleaser for sophisticated pasta sides. Yogurt Sauce: Nothing complements baked chicken shish kabobs like a creamy, tangy, and irresistibly rich dipping sauce. My authentic Tzatziki is a classic pairing, while my Dill Yogurt Sauce is a quicker alternative that you can put together in 5 minutes. Salads: If you want a delicious, low-carb pairing, any of my easy quinoa salad recipes will do the trick. Or, if you’re looking for a simple green salad, my Spring Mix Salad and Caprese Pasta Salad only require a handful of pantry-ready ingredients for a garden-fresh side.
Don’t skimp on the marinade time: Thorough marination is the key to giving this baked shish kabob recipe its robust, herbaceous taste. I recommend a minimum of an hour or up to twelve hours for maximum flavor. Soak the skewers: I prefer metal skewers because they heat up quickly, resulting in evenly cooked chicken pieces. However, if you are using bamboo or wooden skewers, be sure to soak them in water for at least 30 minutes before assembling your chicken kabobs to prevent them from burning while cooking. Thread the skewers loosely: When assembling your chicken kabobs, thread them loosely and leave room at both ends so you have something to hold onto while eating. I also recommend shaking off any excess liquid to avoid creating a liquid bath in the baking tray. Finally, discard any extra marinade, as its contact with raw chicken will introduce unwanted bacteria to the mixture. Flip halfway through the baking process: Flipping your baked kebabs will ensure they cook evenly on both sides of the meat. Finish under the broiler: Keep a close eye on your chicken kabobs while they finish under the broiler. Broilers cook very quickly, and over-cooking your chicken skewers may result in burnt or dry meat. If you’re not a fan of using a broiler, bake your chicken kabobs for an extra five minutes instead. Though, keep in mind that broiled chicken tastes very similar to its grilled version. Uniform-sized chicken: It is important to cut the chicken in equal sizes to ensure even baking. If your pieces are different sizes, they’ll cook unevenly, giving you a mix of over- and under-cooked kabobs. If some portions of your chicken are thinner than others, feel free to fold them during the threading process to make them match the size of their fellow pieces. Check for doneness: I recommend using a meat thermometer (affiliate link) to ensure that they are fully cooked. Poultry should reach 165 degrees F. before it’s safe to eat. Do not skip the resting time: The key to juicy chicken kabobs is to let the skewers rest after removing them from the oven. Cover the baked chicken kabobs with foil for 5-10 minutes so that the meat can reabsorb its juices and ensure maximum flavor.
