Baked Chicken and Vegetable Kabobs with Lemon Herb Marinade
Tender chicken breast pieces marinated in olive oil, lemon juice, and aromatic herbs, then threaded with colorful bell peppers, zucchini, and onions on skewers and baked to perfection. This healthy, family-friendly meal delivers bright Mediterranean flavors without the need for outdoor grilling. The combination of garlic powder, basil, and fresh lemon creates a zesty marinade that infuses every bite with savory goodness. Perfect for weeknight dinners or entertaining, these oven-baked kabobs offer all the satisfaction of grilled skewers with the convenience of indoor cooking.
Ingredients
- 1 lb chicken breasts, skinless, boneless
- 1 red bell pepper, seeded, cut into 1-inch pieces
- 1 green bell pepper, cut into 1-inch pieces
- 1 zucchini, cut into 1-inch pieces
- 1 purple onion, cut into wedges
- 3 tbsp olive oil
- salt and pepper, to taste
- 1 lemon, zested
- 2 tbsp fresh lemon juice
- 1 tsp dried basil
- 1 tsp garlic powder
- 8 wooden skewers or metal skewersmetal skewers1:1equipment
no soaking needed, reusable
Instructions
- 1
Cut the chicken breast into 1-inch pieces
- 2
Combine olive oil, lemon zest, lemon juice, dried basil, garlic powder, salt and pepper in a large bowl to make marinade
- 3
Add chicken pieces to marinade and refrigerate for at least 1 hour
- 4
Soak wooden skewers in water for 30 minutes
- 5
Preheat oven to 375°F and line baking sheet with aluminum foil
- 6
Remove chicken from marinade and discard used marinade
- 7
Thread chicken alternating with bell peppers, zucchini, and onions on each skewer
- 8
Place kabobs on wire rack and bake for 25-30 minutes, flipping halfway through
- 9
Remove from oven and let chicken rest for 5 minutes before serving
- 10
Serve with fresh salad and bread
Tips
Marinate chicken for 2-4 hours for deeper flavor penetration and more tender results
Cut all vegetables to similar 1-inch sizes to ensure even cooking throughout the kabobs
Place kabobs on a wire rack over the baking sheet to allow air circulation and prevent steaming
Good to Know
Refrigerate cooked kabobs for up to 3 days in airtight container
Marinate chicken and prep vegetables up to 24 hours ahead, assemble skewers day of cooking
Serve immediately while hot with rice, salad, or pita bread
Common Mistakes
Don't skip soaking wooden skewers to avoid burning
Avoid overcrowding skewers to ensure even cooking
Substitutions
no soaking needed, reusable
FAQ
Can I use frozen chicken for this recipe?
Yes, but thaw completely first and pat dry before cutting and marinating for best results.
What if I don't have a wire rack?
Place kabobs directly on foil-lined baking sheet, but turn more frequently to prevent sticking.
How long will leftovers keep?
Cooked kabobs stay fresh in the refrigerator for 3-4 days when stored properly in airtight containers.