You don’t need an outdoor grill to make delicious kabobs. This easy oven method lets you enjoy them year-round, ensuring they’re cooked evenly and the meat stays juicy without burning the skewers.
Baked Kabobs in the Oven
When we sold our previous house, our outdoor grill went with it, which meant I had to adjust my favorite grilling recipes, even oven burgers, indoors. You’re going to love the convenience of enjoying these baked kabobs year-round.
Baking Kabobs in the Oven
- Prep
If you're using wooden skewers, soak them in water for 20 to 30 minutes so they don't burn in the oven. - Marinate for flavor.
Mix the marinade with the cubed chicken, cover, and marinate for 30 minutes to 2 hours. While it marinates, cut the vegetables.
- Assemble the kabobs.
Thread the meat and vegetables onto the soaked skewers, alternating them as you go. Leave a little space between pieces so the heat can circulate, then place the kabobs on a lined baking sheet. - Bake them in the oven.
The baking rack should be in the middle position in the oven. Bake them for 20 to 25 minutes until cooked through. - Serve.
Let the kabobs rest for a couple of minutes, then serve them with your favorite kabob sides, like baked corn on the cob.
How Long to Cook Kabobs in the Oven
Kabobs will take between 12 and 30 minutes to cook in the oven, depending on the type of meat and the size (thickness) of what you’re cooking. Cooking kabobs at 375F in the oven is most popular because it yields great results, and you’ll avoid burning them. Place them on a sheet pan after the oven preheats, then use this chart for approximate baking times:
| Kabob | Oven Temp | Total Time |
|---|---|---|
| Chicken | 375F | 20-25 min |
| Beef | 375F | 25-30min |
| Shrimp | 375F | 15 min |
| Fish | 375F | 15 min |
| Veggies | 375F | 20 in |
Laura’s Tips for Perfect Oven Kabobs
Vegetables can be sliced or cubed. Some of the most popular vegetables threaded through kabobs include onions, peppers, mushrooms, zucchini, and cherry tomatoes.
Yes, marinating kabobs adds flavor and helps keep the meat tender and juicy. Use this quick chicken marinade recipe, a veggie marinade, or this steak kabob marinade.
The recipe below uses chicken, and this is my oven beef kabobs recipe. Shrimp kabobs only take 10 minutes to cook, and fish about 12 to 15.
Beef and chicken should be cut into oven-sized pieces, about 1 to 1½ inches thick, so it cooks evenly. 
Chicken should reach 165F for white meat (breasts) and 175F for dark meat (thighs), beef/pork/fish/shellfish are done at 145F, and vegetables should be fork-tender with lightly charred edges. Using a meat thermometer is the best way to know for sure.
I like to bake kabobs at 375F, usually cooking them by temperature, meaning using a meat thermometer to check they’re done.
Yes, all skewers are safe to go in the oven. Metal ones need careful handling (they get hot!), and wooden ones need to soak in water to prevent them from burning. At higher temperatures, like 425-450F, wooden skewers tend to burn.
Oven Kabobs (Beef, Chicken, Shrimp or Veggie!)
Watch how it’s made:
Ingredients
Kabobs:
- 1 ½ lbs chicken breasts (about 2), cut into 1-inch cubes
- 1 red bell pepper, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 red onion, cut into 1-inch pieces
- 2 zucchini, sliced into ½-inch rounds
Marinade:
- 3 tablespoons olive oil
- 1 tablespoon dijon mustard
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
Prep:
- Mix the marinade ingredients in a bowl or in a zip bag. Add the cubed chicken, toss to coat, and cover with plastic wrap or zip the bag closed.
- Soak the wooden skewers in water for 20 to 30 minutes. Once soaked, they're ready to be poked with kabob ingredients.
Marinade:
- Marinate in the fridge for 30 minutes to 2 hours. If you have a marinade tray, you can assemble the skewers and marinate them assembled. While the chicken marinates, cut the veggies. This step can also be done ahead of time.
Assemble:
- Thread the cubed chicken and diced veggies onto the soaked skewers, alternating them. Place the kabobs on the baking sheet as you go.
Cook:
- Place the oven rack in the top third of the oven, about 6 to 8 inches from the top, and preheat the oven to 375F. Line a large baking sheet with parchment paper or foil for easy cleanup.
- Bake the kabobs in the preheated oven for 20 to 25 minutes, flipping them over halfway through with kitchen tongs, until the chicken reaches an internal temperature of 165F.
- Remove the kabobs from the oven and serve with your favorite sides.
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TAYLER ROSS says
It’s been a little too chilly to grill, so I made these kabobs in the oven for dinner last night. They turned out perfectly! So juicy
Deb says
The kabobs in your video look absolutely nothing like the kabobs in your photos. Did you broil them in the oven to get the charred edges that are shown in the photos? There is absolutely no caramelization or browning on the kabobs in your video. Thank you!
Laura Fuentes says
Yes, we film and take photos on different days. I did broil them when we took the photos because they got cold and meat shrinks when cold. The process works the same as the video though for perfectly cooked kabobs in the oven.
P Delahoussaye says
I don’t get why people use skewers which to my mind are just to keep them from falling through the grill. Also not using them makes it easier to take things out when they are ready. In any case we shouldn’t thread them on the skewers which makes that impossible!
Laura Fuentes says
People use skewers for all sorts of reasons… one of them being that food on a stick is fun to eat!
Bob says
These kebabs in the oven worked great for me.
Helen says
I made these in the oven. They turned out perfect!