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Four skewers with grilled chicken, yellow bell peppers, and red onions are placed on flatbreads, served on a wooden board. Bowls of dip, lemon slices, and fresh herbs are beside them.
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5 from 1 vote

Baked Chicken Skewers

Juicy baked chicken skewers with peppers and onions. Easy oven chicken kabobs with a flavorful marinade and charred edges.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Appetizer, dinner, Main Course
Cuisine: American, Mediterranean, Middle eastern
Keyword: Chicken, easy, grilled, high-protein
Servings: 6 Skewers
Calories: 347kcal

Ingredients

For the skewers:

  • 1½ pounds Chicken thighs Boneless skinless
  • 1 Red onion cut into chunks
  • 1 Bell pepper cut into chunks (red or yellow)

For the marinade:

  • ¼ cup Olive oil
  • 1 tablespoon Lemon juice
  • Lemon zest from 1 lemon
  • 3 Garlic cloves minced
  • 1 teaspoon Salt or to taste
  • ½ teaspoon Black pepper or to taste
  • 1½ teaspoons Smoked paprika
  • 1 teaspoon Cumin
  • 1 teaspoon Dried oregano
US Customary - Metric

Instructions

  • Prepare the chicken: Cut the chicken into . Uniform size ensures even cooking and prevents dry pieces. Even bite-sized cubes (3–4 cm / 1–1.5 inch)
  • Marinate: In a large bowl, mix all the marinade ingredients until well combined, then add the chicken and toss until fully coated. Let the chicken marinate for at least 30 minutes, or for best flavor, refrigerate for 4–12 hours.
  • Assemble the skewers: Thread the marinated chicken, onion, and bell pepper onto skewers, alternating between them and leaving a little space between each piece so they roast properly rather than steam.
  • Bake: Preheat the oven to 425°F (220°C), then arrange the skewers on a lined baking tray or over a rack and bake for 15–18 minutes, turning once halfway through, until the chicken is fully cooked and reaches an internal temperature of 74°C (165°F).
  • Broil (don’t skip): Switch the oven to broil (grill mode) and cook the skewers for an additional 2–4 minutes, just until lightly charred, which gives them that classic grilled look and deeper flavor.

Video

Notes

  • Best chicken cut for skewers: Chicken thighs are ideal, they stay juicy and forgiving, especially when baked. Chicken breast can work, but I personally don’t recommend it because it tends to dry out quickly and is less forgiving if slightly overcooked. 
  • Make ahead: Marinate up to 24 hours in advance. Assemble skewers a few hours ahead and refrigerate until ready to bake.
  • Skewers: If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Metal skewers are reusable and more convenient. 
  • Prepare to grill? You can cook these on a grill over medium-high heat for 10–12 minutes, turning occasionally, until fully cooked and lightly charred. 
  • Serving suggestions: 
    • Serve with pita and Tzatziki
    • Add Hummus or Baba Ganoush
    • Drizzle with tahini sauce
    • Pair with a fresh salad like your green goddess
    • Finish with a squeeze of lemon for brightness.
  • Leftovers: Store in an airtight container in the fridge for up to 3–4 days.
  • Reheat gently or enjoy cold in wraps, salads, or bowls. 

Nutrition

Calories: 347kcal | Carbohydrates: 5g | Protein: 19g | Fat: 28g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 672mg | Potassium: 331mg | Fiber: 1g | Sugar: 2g | Vitamin A: 966IU | Vitamin C: 28mg | Calcium: 28mg | Iron: 1mg