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- 1.5 lbs chicken breast, cut into 1-inch cubes - 1 red bell pepper, cut into 1-inch pieces - 1 yellow bell pepper, cut into 1-inch pieces - 1 red onion, cut into wedges - 1 zucchini, sliced into half-moons - 3 tablespoons olive oil - 2 tablespoons lemon juice For this dish, I focus on chicken and fresh veggies. The chicken breast gives a tasty base. I love adding red and yellow bell peppers. They add sweetness and color. The red onion brings a nice bite, while zucchini adds a soft texture. Olive oil and lemon juice help blend the flavors and keep everything moist. - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon paprika - 1 teaspoon cumin - Salt and pepper to taste The seasonings are key for flavor. Garlic infuses a rich taste. Oregano brings a hint of earthiness. Paprika adds warmth and a bit of smokiness. Cumin gives a unique touch. I always recommend adjusting salt and pepper to suit your taste. These seasonings make the chicken kabobs shine. - Skewers (wooden or metal) - Parchment paper for baking If you want to use skewers, wooden ones need soaking for 30 minutes. This helps prevent burning. Parchment paper makes cleanup easy. I love using it for roasting. It keeps the pan clean and allows for more even cooking. {{ingredient_image_1}} 1. Preheat the oven and prepare the baking sheet: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper. This makes for easy cleanup later. 2. Make the marinade mixture: In a large bowl, mix together the olive oil, lemon juice, minced garlic, dried oregano, paprika, cumin, salt, and pepper. Stir until everything blends well. This marinade adds great flavor to the chicken. 1. Combine chicken with marinade: Add the 1.5 lbs of chicken breast cubes to the bowl. Toss the chicken in the marinade until each piece is covered. 2. Recommended marination time: Let the chicken sit in the marinade for at least 15 minutes. For more flavor, you can marinate it in the fridge for up to 2 hours. 1. Arranging chicken and vegetables on the baking sheet: Take the marinated chicken and arrange it on the parchment-lined baking sheet. Add the red and yellow bell peppers, red onion, and zucchini around the chicken. Spread them out in a single layer for even cooking. 2. Roasting time and technique: Place the baking sheet in the oven and roast for about 20-25 minutes. Flip the chicken and vegetables halfway through the cooking time. This helps everything cook evenly. The chicken should be fully cooked and reach an internal temperature of 165°F (74°C). 3. Instructions for broiling for extra char: For an extra char, turn on the broiler for 2-3 minutes at the end of cooking. Keep a close eye on it to prevent burning. This step adds a nice crisp to the kabobs. Now you have a delicious, easy meal ready to serve! To get the best flavor from your chicken, marinate it well. I like to use a mix of olive oil, lemon juice, garlic, and herbs. This blend adds a nice kick. For the tastiest chicken, marinate for at least 15 minutes. If you have more time, let it sit for up to 2 hours in the fridge. This longer marination gives the chicken a deeper flavor. When cooking, arrange the chicken and veggies in a single layer. This helps everything cook evenly. Flip them halfway through to avoid burning. Keep an eye on the cooking time. The chicken needs to reach an internal temperature of 165°F (74°C). A quick check with a meat thermometer ensures it’s done. This way, you avoid undercooked or dry chicken. Serving the kabobs is fun and easy. I recommend placing them on a large platter. A colorful display of chicken and veggies looks great. For garnish, sprinkle fresh parsley on top. Add lemon wedges on the side for a pop of color. This makes the dish look fresh and inviting. You’ll impress your guests with this simple touch. Pro Tips Marinate Longer for Flavor: For the best flavor, marinate the chicken for at least 2 hours in the refrigerator. The longer it marinates, the more flavorful it becomes. Cut Vegetables Uniformly: Ensure that all vegetables are cut into similar sizes to promote even cooking. This way, everything will be perfectly tender at the same time. Use High-Quality Olive Oil: Invest in a good quality olive oil for the marinade. A premium oil will enhance the flavor of the chicken and vegetables. Experiment with Seasonings: Feel free to experiment with different spices and herbs. Adding a pinch of chili flakes or fresh herbs can elevate the dish even further! {{image_2}} You can switch up the veggies in these kabobs. Try mushrooms or cherry tomatoes for fun flavors. You can also use other proteins. Shrimp or beef work great too. Just adjust cooking times to ensure everything cooks well. Want some heat? Add chili powder or diced jalapeños for a spicy kick. Fresh herbs like basil or thyme can also give new tastes. Consider using different sauces, like teriyaki or barbecue, to mix things up. If you have an air fryer, you can use it for these kabobs. Set it to 375°F and cook in batches for about 15 minutes. For grilling, soak wooden skewers first. Then, cook on medium heat, turning until the chicken is cooked through. These methods keep your kabobs juicy and full of flavor. To store leftovers in the refrigerator, let the kabobs cool first. Place them in an airtight container. This keeps them fresh and prevents odors from mixing. I find glass containers work best because they do not stain or hold smells. You can also use plastic containers if that's what you have. Just make sure they seal well. For long-term storage, you can freeze the kabobs. Wrap them tightly in plastic wrap and then place them in a freezer bag. This helps avoid freezer burn. When you want to eat them, thaw the kabobs in the fridge overnight before reheating. To reheat, place them in the oven at 350°F (175°C) for about 15-20 minutes. This keeps them juicy and warm throughout. In the fridge, the dish lasts about 3 to 4 days. If you freeze them, they can last for up to 3 months. Always check for any signs of spoilage before eating. If they smell off or look strange, it’s best to toss them. Keeping track of storage times helps ensure you enjoy your kabobs at their best! You can make chicken kabobs without skewers by using a sheet pan. This method is simple. Just marinate the chicken and vegetables as usual. Instead of threading them onto skewers, spread them out on a baking sheet. This way, the chicken and veggies roast evenly. You get all the great flavors without the fuss of skewers. Yes, you can prep kabobs ahead of time. Marinate the chicken and cut the veggies a few hours before cooking. Store them in the fridge until you're ready to bake. If you want to prep even earlier, marinate the chicken the night before. This makes dinner quick and easy. Just remember to let them sit at room temperature for about 15 minutes before cooking. Sheet pan chicken kabobs pair well with many sides. Here are some great options: - Rice or quinoa: They soak up the juices well. - Fresh salad: A simple green salad adds crunch. - Grilled corn: Sweet corn complements the flavors nicely. - Pita bread: Soft pita is perfect for dipping. These sides create a balanced meal that everyone will enjoy. This blog post walks you through making delicious chicken kabobs, highlighting main ingredients, seasonings, and cooking tips. I shared preparation steps, marination advice, and variations to suit your taste. Remember to experiment with different ingredients and cooking methods. Proper storage tips ensure your kabobs stay fresh, making them perfect for meal prep. By following these steps, you can enjoy flavorful kabobs that impress at any meal. Happy cooking!

Sizzling Sheet Pan Chicken Kabobs

Delicious chicken kabobs roasted with colorful vegetables, perfect for a quick and healthy meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1.5 lbs chicken breast, cut into 1-inch cubes
  • 1 whole red bell pepper, cut into 1-inch pieces
  • 1 whole yellow bell pepper, cut into 1-inch pieces
  • 1 whole red onion, cut into wedges
  • 1 whole zucchini, sliced into half-moons
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon paprika
  • 1 teaspoon cumin
  • to taste salt and pepper
  • as needed skewers (if using wooden skewers, soak them in water for 30 minutes prior)

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
  • In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, paprika, cumin, salt, and pepper. Mix well to create a marinade.
  • Add the chicken cubes to the marinade, tossing to coat evenly. Let it marinate for at least 15 minutes (or up to 2 hours in the refrigerator for extra flavor).
  • On the prepared baking sheet, arrange the marinated chicken and the chopped vegetables (red and yellow bell peppers, red onion, zucchini) in a single layer.
  • Roast in the preheated oven for about 20-25 minutes, flipping the chicken and vegetables halfway through for even cooking. The chicken should be fully cooked and reach an internal temperature of 165°F (74°C).
  • For extra char, you can broil the kabobs for an additional 2-3 minutes at the end of roasting, keeping a close eye to prevent burning.
  • Once done, remove from the oven and let it cool for a few minutes before serving.

Notes

For extra char, broil the kabobs for a few minutes at the end.
Keyword chicken, easy, healthy, kabobs, sheet pan