These Oven Baked Chicken Shish Kabobs are an easy appetizer for any party! They're marinated in a delicious dressing and baked to juicy perfection!
If you have never made chicken shish kabobs using your oven, you have to try it! It is easier and more convenient than firing up the grill especially when the weather isn't cooperating!
Another huge benefit to using an oven is that your chicken will cook EVENLY as opposed to having some burnt pieces and some under cooked like when using a grill.
I also love how these shish kabobs can be heated in large batches too. So if you're planning on having more than 10 people, I would use TWO sheet pans and double or triple the recipe.
This means plenty of appetizers in minimal time with minimal cleanup! A win for all!
The size of your chicken cubes can speed up or shorten your baking time.
If you stick to my recipe and cut them like I did, your chicken will turn out juicy and not dry!
Another important tip that will affect cooking time is how many chicken cubes you skewer. If you squeeze too many onto one skewer, they may not cook evenly.
So make sure you don't skewer them too tightly! Add them one at a time so that each chicken cube are JUST touching each other.
*Aim for cubes of chicken that are about 1 ½" on all sides.
How To Cut Chicken Into Perfect Cubes
This is important!!*
You need to purchase the RIGHT chicken before we talk about cutting your chicken. So the first question is:
"What kind of chicken should I buy?"
You want THICK chicken breasts! The thicker the better! This way it is easy to cut them up into cubes. Stay away from the 'thinly sliced' breasts or "cutlets" that are sold.
Tip* Placing your chicken in the freezer for 15 minutes will help you cut them cleaner and sharper.
Once you have your chicken cut into 1" to 1.5" slices. Then cut each slice again into the same size resulting in perfect 1" to 1.5" cubes.
*Don't be afraid to trim off any excess you find that is keeping your chicken from being nice and 'square'. (You can save any excess chicken for a salad or soup.)
Just remember, you want to cut chicken into cubes.
- Bake on the TOP rack!
- Since these mini chicken kabobs are cut smaller in size, they will cook fast! And in order to get any color on them, you will need to place them higher in the oven so the heat browns the top of each kabob nicely.
- Choose your skewers wisely!
- If using wooden skewers, soak them in water for at least an hour to prevent burning. The longer you soak, the better. Personally, I prefer the metal skewers because they don't burn and they look fancier! Also, you can reuse them!
- Lock in the moisture!
- If you want to make these ahead of time and keep them warm until guests arrive, you can do so easily in the oven. Just make sure you keep your oven on the 'WARM' setting which is about 200-250 degrees F. Then just keep the kabobs on your baking sheet OR on a heatproof serving dish covered in tinfoil. This will help to keep the moisture in!!
I suggest marinating the chicken overnight skewered. This will save a lot of time.
If you do not have space in the fridge for skewers, you can marinate your chicken cubes by themselves instead. Then skewer the day of the party.
What To Serve WITH Your Kabobs
Here are some foods to serve alongside or WITH these skewers!
- Potato Wedges
- Potato Salad
- Pasta Salads
- Pita Bread (my favorite)
- French Fries
- Mashed Potatoes
- Seasoned Rice
Other Dipping Sauces:
Since I am Greek, I am a souvlaki LOVER! That means I have a love for anything dipped in tzatziki especially chicken kabobs! So serve them on the side for your guests to enjoy!
Other skewered recipes you may like!
Chicken Shish Kabobs In The Oven
- 12 skewers
- 3 lbs. Chicken Breast (thick) ((cut into 1" cubes))
- 2-3 medium yellow onions
- 2-3 bell peppers (red, green, yellow, orange)
- 1 cup olive oil
- 3 teaspoons dried oregano
- 2 tablespoon dijon mustard
- ½ cup honey
- 2 teaspoon onion powder
- 2 teaspoon garlic powder
- 3 teaspoons salt
- 2 teaspoon pepper
- Mix together marinade ingredients. Reserve ¼ cup marinade for after baking.
- Cut chicken into 1 ½" cubes and add to a large ziploc bag. Add in the marinade. Massage into the chicken. It's important that your chicken is cut the same size! Marinate in the fridge 2-4 hours.
- Soak skewers in water while your chicken marinates.
- When your're ready to assemble your chicken kabobs, have a baking sheet and your skewers ready to go. Add 4-5 chicken cubes to each mini skewer alternating with a pepper and onion slice.Set onto a non-stick baking sheet or a regular baking sheet lined with parchment paper.
- Bake on top rack at 425°F for 8-9 minutes or until chicken is cooked through. Do not overcook or your chicken will be dry.**Use a meat thermometer to test the internal temp! You want your chicken at 165°F.
- When they come out of the oven, brush them once more with the reserved marinade.
- Serve skewers with sauces on the side.