How to Bake Chicken Kabobs

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Things You'll Need

  • Marinade

  • Boneless, skinless chicken breasts or thighs

  • Vegetables or fruits

  • Bamboo skewers

  • Rimmed baking sheet

  • Tongs, optional

  • Instant-read thermometer

You don't need a grill to enjoy the summer-inspired flavor of a chicken kabob. Marinate the skewered chicken to give it lots of flavor, then bake the skewers for a fast, easy and delicious meal.


Step 1

Grab your favorite marinade or make your own. Start with olive oil and lemon juice, then add herbs such as rosemary, basil or parsley. Balance spicy seasonings with a yogurt-based marinade to temper the heat.


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Step 2

Cut boneless, skinless chicken breasts or thighs into 1-inch pieces. Combine the marinade and the chicken in a resealable bag, then marinate the meat for one hour at room temperature or overnight in the refrigerator.


Step 3

Chop vegetables or fruits for the kabobs into uniform-sized pieces. Choose from bell peppers, mushrooms, tomatoes, onions, pineapple and peaches.


Step 4

Soak bamboo skewers in water for 30 minutes. Preheat the oven to 425 degrees Fahrenheit.


Step 5

Thread the chicken and vegetables onto the skewers, alternating meat and vegetables. Leave about 1/2 inch of exposed skewer at one end, so that you have something to hold on to at dinnertime.



Step 6

Arrange the chicken kabobs in a single layer on a rimmed baking sheet. Use two baking sheets if needed.


Step 7

Bake the kabobs for eight to 10 minutes, until the chicken is cooked through, turning the kabobs halfway through the cooking time to ensure even browning. Check for doneness with an instant-read thermometer; chicken is fully cooked when the meat is no longer pink and the thermometer reads 165 F.


Step 8

Serve the kabobs with a sauce on the side, if you like. Use a prepared sauce or make your own. Create a spicy peanut sauce by combining chunky peanut butter, soy sauce, chili paste, scallions, lime juice, sugar and water.


For a low-fuss, minimal-waste approach to making a dipping sauce, reserve the chicken marinade after removing the chicken, place it in a saucepan and boil it over medium-high heat for one to two minutes to kill any bacteria. Allow the marinade to cool and strain it into a bowl before stirring in a little mayonnaise or sour cream to add body to the sauce.

Use whole rosemary sprigs in place of bamboo skewers. The sprigs are sturdy enough to hold the ingredients, and will infuse the chicken and vegetables with subtle flavor.


Thoroughly wash your hands and sanitize any surfaces that come into contact with raw chicken. Proper kitchen sanitation is essential to prevent spreading food-borne bacteria.



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