Oven Kabobs (Beef, Chicken, Shrimp or Veggie!)
Use this easy method to make oven kabobs that turn out juicy, flavorful, and perfectly cooked indoors.
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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.
Nutrition
Serving: 1 kabob | Calories: 117kcal | Carbohydrates: 3g | Protein: 18g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Trans Fat: -0.99g | Cholesterol: 54mg | Sodium: 100mg | Potassium: 392mg | Fiber: 1g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 33mg | Calcium: 10mg | Iron: 0.5mg
