Description
Chicken Kabobs create a simple weeknight dinner that brings Mediterranean flavors straight to your table. Tender marinated chicken pieces threaded with colorful vegetables deliver a delicious meal your family will devour in minutes.
Ingredients
Scale
Protein:
- 2 pounds chicken breasts
Marinade and Seasonings:
- ¼ cup olive oil
- ¼ cup soy sauce
- 2 tablespoons honey
- 2 cloves garlic
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 lemon juice
Finishing:
- Salt
- Pepper
- Chopped fresh herbs
Instructions
- Create a flavor-packed marinade by whisking ¼ cup olive oil, ¼ cup soy sauce, 2 tablespoons honey, 2 minced garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, juice from 1 lemon, and salt and pepper in a medium bowl.
- Cube 2 pounds of chicken breasts into even 1-inch pieces and submerge them completely in the marinade. Seal the container and refrigerate for 30-60 minutes to allow flavors to penetrate the meat.
- Soak wooden skewers in water for 10 minutes to prevent burning. Remove chicken from marinade and thread 4-5 pieces onto each skewer, leaving small spaces between chunks for even cooking.
- Preheat oven to 400°F. Line a large baking sheet with aluminum foil and place skewers on the sheet without overcrowding. This ensures proper heat circulation.
- Roast kabobs in the preheated oven for 22 minutes, rotating the pan halfway through at the 11-minute mark to guarantee uniform browning on all sides.
- Check internal chicken temperature reaches 165°F using a meat thermometer. Chicken should appear golden with slightly crispy edges when fully cooked.
- Allow kabobs to rest for 3-4 minutes after removing from oven. This helps redistribute juices and maintain moisture.
- Sprinkle fresh chopped herbs like parsley or cilantro over the kabobs just before serving for a bright, fresh finish.
Notes
- Soak wooden skewers in water for 30 minutes before threading to prevent burning during baking.
- Choose tender chicken breast cuts and slice them into uniform cubes to ensure even cooking and consistent texture.
- Marinating for at least 30 minutes helps develop deep flavor, but avoid exceeding 4 hours to prevent the meat from becoming mushy from acid breakdown.
- For a gluten-free version, swap soy sauce with tamari or coconut aminos, and for a low-carb option, reduce or eliminate honey in the marinade.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Baked
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 4 to 6
- Calories: 230 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 10 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 70 mg