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These oven baked kabobs are great any time of year, whether you have a grill or not. With a tantalizing flavor blend of chicken, sweet potatoes, veggies and a lemon herb marinade, cooking kebabs in the oven couldn’t be easier. 

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Can you cook kabobs in the oven?

I asked my husband this recently and he wasn’t sure. I wasn’t sure either. On another note, I’m not sure of how to spell kabobs. Is it kabobs or kebobs?

I’ve kind of used them interchangeably because it really seems like chicken kebabs in the oven can go both ways!

Anyway, this stemmed from a warmer weather day we had where I decided I really wanted a summer meal. However, our grill is in need of some TLC so I had to find another way. 

I searched through google and found that it is totally possible to make kabobs in the oven – yay!

I love to use the grill, especially during the summer months, but kebabs are such an easy meal to make in the winter, too. That’s why I investigated how to cook kabobs in the oven in the first place.

And well, it’s much easier than you’d think. By grilling kabobs in the oven, you still get these tasty grill marks – what a win!

So, if like me, your grill is out of commission, know that baked chicken kabobs in the oven are easy and work just as well. 

What sets these oven baked kabobs apart is the fun flavor I’ve added from the sweet potatoes, a tried and true favorite over here. I’ve found just about every way possible to use sweet potatoes in this roundup of how to use sweet potatoes.

So, just add these sweet potato skewers to the list!

Sweet potatoes taste great on the grill or in the oven, so if you are making kabobs in the oven, these will work perfectly.

Ingredients for Easy Kabobs in the Oven 

I made mine a summery blend with summer vegetables. You can change these up based on the time of year or your favorite protein.

Chicken, sausage, beef, shrimp, salmon, tofu – all would be delicious!

• squash
• zucchini
• chicken breast
• red bell pepper
• sweet potato
• avocado oil (avocado oil is preferable to olive oil for high heat cooking because it has a higher smoke point)

I also created an easy gluten free kabob marinade using lemon, avocado oil, garlic powder, salt and italian seasoning. Simple but it tastes super fresh. 

The Best Tip For Cooking Kabobs in the Oven

When learning how to cook kabobs in the oven, the main key is making sure everything is cut appropriately and similarly, because you want everything to cook in the same amount of time.

Whether you’re aiming to make vegetable kabobs in the oven or adding chicken or your favorite meat, the process will be fairly similar. 

What gets tricky is making sure that the meat is fully cooked and the vegetables don’t get overdone since you’re cooking them at the same time. 

So, this is how I do it.

1. First, marinate your chicken and cut your veggies. Make sure to cut the veggies around the same shape and size so they cook evenly.
2. Then, place them on the skewers (Make sure you have soaked them overnight. See the recipe tips below). I like to alternate the chicken with the sweet potatoes and veggies for optimal flavor.

3. Bake in the oven at 450. I baked for 25ish minutes, but make sure to check that they are cooked through.  I use this easy meat thermometer. According to Food Safety, cook your chicken to a minimum temperature of 165 degrees. 

4. Garnish with additional lemon squeezes and sea salt before enjoying with your favorite grain or rice. 

How to Enjoy Oven Baked Kabobs

So many different ways to enjoy your kabobs, or kebabs. I love them on top of fluffy rice or quinoa (like this lemon herb quinoa), or even atop of a salad.

They make for a great balanced snack on their own, filled with protein, carbs and veggies.

Tips and FAQS For Oven Baked Kabobs

• Soak the Skewers – Yes, soak them in water the night before. I just left them in the fridge in a small bowl of water. This helps prevent them from burning and drying out!
• Should You Cook the Sweet Potatoes Beforehand? I recommend microwaving them for a couple of minutes. You don’t want them to be rock solid that they can’t slide onto the skewer, but you also don’t want them overly cooked where they mash and won’t stay on the skewer. I’d recommend 3-4 minutes, or until they are just softened. 
• How Long To Cook Kabobs in the Oven? I did mine for about 25 minutes total, flipping once. Some may depend on your oven as the meat you’re choosing to cook with.
• How Should I Marinate A Chicken Kabob Oven Recipe? I kept it simple with 1/4 cup avocado oil, the juice of a lemon, and bits of herbs. I also used a creamy balsamic dressing for dipping. You could also make a peanut satay dressing, barbecue sauce or even a honey soy sauce. 
• How to Store Oven Baked Kabobs: I recommend enjoying them within 2-3 days. Store them in an airtight container in the refrigerator. 

Give These Other Summer Recipes a Try!

• Easy Egg Noodle Chicken Stir Fry
• Mint Couscous Salad 
• Blueberry Whole Wheat Donuts
• Mango Quinoa Salad
• Summer Chicken Salad with Strawberries
• Quinoa Sweet Potato Salad
• Shimp Tacos with Watermelon Pineapple Salsa

Continue to Content

Yield: 15-20 small kabobs

Oven Baked Chicken Kabobs with Lemon Herb Seasoning

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Oven baked kabobs are great any time of year, whether you have a grill or not. With a tantalizing flavor blend of chicken, sweet potatoes, veggies and a lemon herb marinade, these easy kabobs in the oven are a must make.

Prep Time 30 minutes

Cook Time 25 minutes

Total Time 55 minutes

Ingredients

• 1 lb chicken breast, cubed
• medium zucchini, cut into 1” slices
• red bell pepper, cut into 1” squares
• medium squash, cut into 1” slices
• 1 medium sweet potato, cut into 1” pieces* (see note below)
• ¼ cup avocado oil
• Juice of a lemon
• ½ tsp garlic powder
• ½ tsp salt
• 1 tsp Italian seasoning

Instructions

1. If using wooden skewers, start by soaking them overnight in a bowl of water wider than the length of the skewers. This will help prevent burning when baking. If unable to do this, try to soak them in water as long as possible before baking.
2. Cut chicken into 1” cubes and cut vegetables into appropriate shape to slide onto skewer.         
3. Place chicken, vegetables and sweet potato chunks in large ziplock bag. Add avocado oil, lemon, garlic powder, salt and Italian seasoning. Let marinate for 30 minutes.     
4. Preheat oven to 450.
5. After letting chicken and veggies marinate, alternate chicken, vegetables and sweet potato slices on skewers. Repeat process until you have filled sticks, leaving 1 inch at top of stick for holding.
6. Place kabobs on baking sheet lined with aluminum foil. Make sure they are spread evenly apart and are not touching.
7. Bake for 15 minutes and flip skewers to continue baking. Bake for 10-12 more minutes, or until chicken is cooked through.
8. Squeeze lemon juice and sea salt on before eating.
9. Serve with rice or your favorite grain or vegetables. I like to serve with a creamy balsamic dressing for dipping.
   
   

Notes

• *I recommend microwaving the sweet potatoes for 2-3 minutes to soften them up before placing on the skewer. You want them soft enough to be able to slide on the skewer, but not fully cooked so they mash completely.
• Make sure chicken is cooked to an internal temperature of 165. A meat thermometer can tell you this.

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  Powlaken Instant Read Meat Thermometer for Kitchen Cooking, Fast Precise Waterproof Digital Food Thermometer with Backlight, Magnet and Foldable Probe for Deep Fry, Outdoor BBQ, and Grill (Blue)

Nutrition Information:

Yield:

15

Serving Size:

1
Amount Per Serving: Calories: 97Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 26mgSodium: 103mgCarbohydrates: 3gFiber: 1gSugar: 1gProtein: 10g

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Have you ever made kabobs in the oven?