Juicy Roasted Chicken Kabobs

I’ve always enjoyed making dinner feel a bit more special, and these chicken kabobs have become a regular at our house. There’s something fun about threading chunks of marinated chicken and vegetables onto skewers – it turns a simple meal into an experience. My kids actually get excited when they see the skewers come out of the drawer.

What I really like about these roasted chicken kabobs is how easy they are to prepare. I usually get everything chopped and marinated while I’m making lunch, then when dinner rolls around, all I need to do is assemble and pop them in the oven. No fancy equipment needed, just some basic ingredients and about 30 minutes of cooking time.

Whether you’re cooking for your family or having friends over, these kabobs are always a hit. They’re straightforward enough for a weeknight dinner but still feel like something special. Plus, you can switch up the vegetables based on what you have in the fridge – that’s the kind of flexibility I love in a recipe.

What Kind of Chicken Should I Use?

For kabobs, boneless, skinless chicken breast is the most popular choice, though you could also use chicken thighs if you prefer darker meat. When shopping, look for pieces that are plump and uniform in size – this helps ensure even cooking when they’re cut into chunks for skewering. Fresh chicken should be slightly glossy (never slimy) and have a pinkish color without any gray spots. If you’re short on time, you can ask your butcher to cut the chicken into cubes for you, or you can buy pre-cut chicken breast, though cutting it yourself usually means better quality control and lower cost. Just make sure your pieces are roughly the same size (about 1-1.5 inches) so they cook evenly on the grill.

Options for Substitutions

This kabob recipe is pretty flexible and you can make several swaps based on what you have in your kitchen:

• Chicken breast: You can easily swap chicken breast with boneless chicken thighs – they’re actually more forgiving and stay juicier. Turkey breast chunks work well too!
• Ground sumac: If you can’t find sumac, mix equal parts lemon zest and paprika as a substitute. Or simply add an extra squeeze of lemon juice at the end of cooking.
• Dijon mustard: Regular yellow mustard works in a pinch, though you might want to use a bit less. Whole grain mustard is another good option that adds nice texture.
• Bell peppers: Any color bell pepper works great here. You can also mix it up with chunks of zucchini, mushrooms, or cherry tomatoes.
• Shallots: Red onions cut into wedges make a perfect substitute for shallots. Sweet onions work well too, just cut them into similar-sized chunks.
• Olive oil: While olive oil is great here, you can use any neutral cooking oil like avocado or grapeseed oil if that’s what you have on hand.

Watch Out for These Mistakes While Grilling

The biggest mistake when making chicken kabobs is cutting the chicken pieces unevenly, which leads to some pieces being overcooked while others remain raw – aim for 1-inch cubes to ensure everything cooks at the same rate. Another common error is threading the ingredients too tightly on the skewers, which prevents the heat from circulating properly and results in uneven cooking – leave a small gap between each piece to allow for proper heat distribution. If you’re using wooden skewers, skipping the soaking step can lead to burnt skewers and potentially unsafe eating conditions – soak them in water for at least 30 minutes before use to prevent burning. For the juiciest results, avoid moving the kabobs too frequently on the grill; instead, let them cook for 4-5 minutes per side until they reach an internal temperature of 165°F, and always let them rest for 5 minutes before serving.

What to Serve With Chicken Kabobs?

These chicken kabobs pair perfectly with a bed of fluffy rice or couscous to soak up all those tasty Mediterranean flavors. For a complete meal, I like to serve them with a simple Greek salad loaded with cucumbers, tomatoes, and feta cheese, or some warm pita bread with hummus on the side. If you’re keeping things light, try a side of grilled vegetables like zucchini and eggplant, which you can cook right alongside your kabobs on the grill. A dollop of tzatziki sauce or garlic yogurt makes a great finishing touch that ties everything together.

Storage Instructions

Keep Fresh: Got leftover chicken kabobs? Place them in an airtight container and pop them in the fridge for up to 3 days. I like to keep the veggies and chicken together – they make for a quick and easy lunch the next day!

Prep Ahead: You can prep these kabobs up to 24 hours in advance! Thread everything onto skewers, cover with plastic wrap, and keep them in the fridge until you’re ready to cook. The marinade will make the chicken even more flavorful.

Warm Up: To enjoy your leftover kabobs, warm them in the microwave for 1-2 minutes, or pop them in a 350°F oven for about 10 minutes. Just be careful not to overcook them, as chicken can get a bit dry when reheated. I sometimes add a small splash of water before reheating to keep things moist.

Preparation Time	30-720 minutes
Cooking Time	15-20 minutes
Total Time	45-740 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1000-1100
• Protein: 150-160 g
• Fat: 50-60 g
• Carbohydrates: 30-40 g

Ingredients

• 1.5 pounds chicken breast, boneless and skinless
• 2 tablespoons olive oil, extra virgin
• 1 tablespoon dijon mustard
• 3-4 cloves garlic, finely chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground sumac
• 1/2 teaspoon kosher salt
• 1/4 teaspoon pepper
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 3-4 large shallots, whole and peeled

Step 1: Prepare and Marinate the Chicken

Start by cutting the chicken breast into 1-inch pieces and set them aside.

In a large bowl, combine olive oil, dijon mustard, minced garlic, oregano, sumac, kosher salt, and black pepper.

Add the chicken pieces to the bowl and thoroughly mix to ensure they are evenly coated with the marinade.

Cover the bowl and let the chicken marinate in the refrigerator for at least 30 minutes, and up to 12 hours for a more intense flavor.

Step 2: Prepare the Baking Sheet and Oven

Cover a baking sheet with aluminum foil to make clean-up easier.

Preheat your oven to 425 degrees F.

This step ensures that as soon as your skewers are ready, you can start cooking without delay.

Step 3: Assemble the Kabobs

Take metal skewers and thread alternating pieces of marinated chicken, peppers, and shallots onto them.

Make sure each skewer has a balanced mix of chicken and vegetables for even cooking and a colorful presentation.

Step 4: Bake the Kabobs

Place the assembled kabobs on the prepared baking sheet and bake in the preheated oven for 15-20 minutes.

The chicken should be cooked through with no pink in the center and should reach an internal temperature of 165 degrees F as measured by a meat thermometer.

Step 5: Optional Broiling for Char

If you want your kabobs to have a grill-like char, set your oven broiler to high once baking is complete.

Position the kabobs about 6 inches away from the heat source and broil for 1-2 minutes until they are lightly charred on the edges.

Step 6: Serve Warm

Once the kabobs are done to your liking, remove them from the oven.

Serve the kabobs warm, and enjoy the delicious blend of flavors and textures!