Baked Chicken Kebabs
This is a easy recipe for baked chicken kebabs. We love to eat meat on a stick and kebabs are the quintessential meat on a stick. They are an excellent summer snack (or meal) for parties.
Baked kebabs take longer to cook than their BBQ counterparts, but they require less monitoring, and the cleanup is simple! This kebab recipe is a a great alternative for people who live in apartments (like us) and do not have easy access to a BBQ.
The fun thing with kebabs is that you can add almost anything on to them. Basically anything you can skewer is fair game! This makes this recipe great if you have vegetables in your fridge you want to get rid of. Feel free to substitute any of the vegetables in this recipe with something you already have on hand!
Tips for delicious baked chicken kebabs
Kebabs alone are not quite a full meal, but you can easily serve a few side dishes alongside then and suddenly you have a feast! Have a look at our hummus recipe for inspiration!
Remember to soak your skewers before cooking them! If your forget, you run the risk of the wood burning or charring. See this article here for more information.
- 0.8 kilograms chicken breast (boneless and skinless)
- 3 teaspoons olive oil
- 1 teaspoon oregano
- 1 teaspoon paprika powder
- 0.75 teaspoons salt
- 0.5 teaspoons black pepper
- 1 lemon, juiced
- 0.5 teaspoons garlic powder
- 1 red onion
- 2 red/orange bell peppers
- 1 cup cherry tomatoes (or grape tomatoes)
- 10 long wooden skewers
- 1 teaspoon dried parsley (or finely chopped fresh parsley)
Soak skewers in water to for at least 10 min. This will prevent the skewers from burning in the oven.
Preheat oven to 435C
Cut onion and bell peppers into square pieces. Place aside in bowl.
Cut chicken into cubes and place in large bowl.
Add parsley, oregano, paprika, salt, pepper, garlic powder, lemon juice and olive oil to bowl. Mix with chicken.
Add chicken, tomato, bell pepper, and onion to skewers. Lightly brush the skewers with olive oil.
Add skewers to baking sheet (optionally lined with tin foil). Cook in oven on middle rack for 20 minutes.
Remove chicken from oven after 20 minutes. Let cool for 5 minutes so juices remain in the chicken.