Enjoy the bold flavors of Baked Chicken Kabobs, a delicious and easy-to-make dish that will soon become a staple at your dinner table! With perfectly seasoned chicken breasts and a garlic Parmesan sauce, the kabobs are tender, juicy, and rich. Forget the grill when you can make an equally delicious recipe in the oven!
Why you’ll love this recipe
- Flavorful: These chicken kabobs are seasoned with a blend of aromatic spices and paired with garlic Parmesan sauce, providing an intensely savory taste.
- Easy to make: With simple-to-find ingredients and incredibly straightforward steps, this recipe is great for any home cook. Plus, you don’t need to own a grill!
- Versatile: Serve baked chicken kabobs with side dishes, like corn on the cob, chopped salads, roasted vegetables, or grains, for a complete meal.
- Make-ahead option: You can marinate the chicken ahead of time for a quick and effortless weeknight meal.
Watch how to make these Baked Chicken Kabobs
Mouthwatering baked chicken kabobs
This baked chicken kabob recipe offers a healthier and more convenient alternative to traditional grilling methods. Chicken breasts are marinated in a savory blend of spices like oregano, garlic powder, smoked paprika, and Parmesan, delivering an aromatic, slightly spicy, and savory taste.
The chicken is coated in a roasted garlic sauce, resulting in a tender, juicy texture and rich, creamy flavors. Baking kabobs not only simplifies the preparation but also ensures a more uniform cook of the chicken.
Try serving this irresistible snack alongside roasted vegetables, crispy smashed potatoes, air fryer potatoes, tomato and onion salad, and extra garlic Parmesan sauce for dipping.
Ingredients & substitutions
- Chicken: Chicken tenders or breasts work best for baked chicken kabobs. You can substitute boneless skinless chicken thighs, but the cooking time will vary.
- Olive oil: To roast the garlic and coat the chicken, helping the seasonings adhere and keeping it moist as it bakes. If you don’t have olive oil, replace it with avocado oil.
- Chicken seasonings: I use a blend of oregano, garlic powder, smoked paprika, and salt to flavor the chicken. It adds an earthy, savory, spicy, and smoky element. You can also try marjoram, thyme, Italian seasoning, onion powder, and hot or sweet paprika.
- Baking powder: The alkaline properties of baking powder raise the pH of the protein in the chicken skin. This causes the peptide bonds to break down quicker, leading to a perfect brown and crispy crust.
- Parmesan cheese: Parmesan cheese adds a sharp, salty, and nutty flavor to both the chicken marinade and the sauce. Plus, it creates a slight crust around the chicken.
- Fresh garlic: Roasting a whole head of garlic creates a slightly savory, sweet, and caramelized element in the dipping sauce.
- Butter: Imparts a rich, creamy flavor in the sauce. You can substitute butter with margarine or ghee, but the flavors will change slightly.
- Sauce seasonings: Use more oregano, smoked paprika, and red chili flakes for a mild spiciness and herbaceousness in the sauce.
- Mayonnaise: Provides a creamy, tangy flavor and adds richness to the sauce. You can substitute it with sour cream or Greek yogurt for a lighter, more refreshing flavor.
- Lemon juice: Lemon juice brightens the sauce, balancing the richness of the butter and mayonnaise. You can also use white wine vinegar or apple cider vinegar.
- Basil: Rounds the sauce off with sweet, peppery, and slightly minty notes. Parsley, cilantro, or fresh oregano also work.
How to make baked chicken kabobs
- Marinate the chicken: Cut the chicken into cubes and season it with olive oil, salt, oregano, garlic powder, smoked paprika, baking powder, and freshly grated Parmesan. Let it marinate for at least 30 minutes to infuse flavor and tenderize the chicken.
- Roast the garlic: While the chicken marinates, drizzle the head of garlic with olive oil and season it with salt. Roast it in an oven at 425F until it is golden and soft.
- Bake the chicken kabobs: Thread the marinated chicken on skewers and bake them on a pan for about 10-12 minutes at 425F. I recommend flipping them halfway and basting them to keep them juicy.
- Make the garlic sauce: Melt some butter in a small pot over low heat, then squeeze the garlic head out onto a plate and mash it. Add the garlic paste to the melted butter, along with the remaining ingredients, and whisk the sauce until it’s well combined.
- Dip the kabobs: Dip each kabob into the garlic sauce, then transfer them to a serving platter and sprinkle extra basil over top before serving.
Serve your baked chicken kabobs with any remaining garlic sauce and some delicious sides for a complete meal. These are some of my favorite ideas:
- Roasted vegetables: Roasted potatoes, roasted cauliflower, oven roasted cabbage steaks, bell peppers, zucchini, or cherry tomatoes.
- Grains: Instant pot quinoa, Lemon basil pasta salad, rice pilaf, lemon risotto, or creamy orzo pasta.
- Salads: Roasted beet and burrata salad, chopped Greek salad, zucchini salad or radicchio salad.
- Bread: Warm pita bread or flatbread.
- Dips: Tzatziki, hummus, or whipped feta lemon dip.
Frequently asked questions
Yes, you can grill the chicken kabobs over medium heat for about 10 minutes, turning halfway, until cooked through.
Yes, boneless skinless chicken thighs can also be used in place of chicken breasts. Just keep in mind that they will likely require a longer cooking time.
The best way to tell if the chicken kabobs are done is by checking the internal temperature with a meat thermometer. It should reach 165F.
Absolutely! Feel free to add your favorite vegetables, such as bell peppers, onions, zucchini, mushrooms, or cherry tomatoes.
Storage & reheating
If you have any leftover baked chicken kabobs, follow these simple storage and reheating tips:
- Fridge: Let the chicken cool completely, then store leftovers in an airtight container for up to 3-4 days in the refrigerator.
- Freezer: Once completely cooled, transfer the leftover chicken kabobs to a freezer-safe container or bag and keep them in the freezer for up to 3 months.
- Reheating: You can reheat the kabobs in an oven set to 350F until warmed through. Just keep in mind that they will dry out slightly as they reheat so you may want to cover them with foil.
- Spicy: Add hot sauce or cayenne to the marinade for an extra kick.
- Teriyaki: Use teriyaki sauce in the marinade for sweet and sticky baked chicken kabobs.
- BBQ: Instead of garlic Parmesan sauce, use your favorite brand of barbecue sauce.
- Mediterranean: Add whole cherry tomatoes and Kalamata olives to the kabobs, and serve them with tzatziki sauce.
- Curry: Season the marinade with curry powder and garam masala, and pair the kabobs with raita for Indian-inspired flavors.
- Use a thermometer: Use a meat thermometer to ensure the chicken is fully cooked to 165F.
- Soak the skewers: Soak wooden skewers in water for 15-20 minutes before using them to prevent burning.
- Marinate the chicken: Marinate the chicken for at least 30 minutes, but preferably overnight to achieve the best flavor infusion and tenderness.
- Don’t overcrowd: Give the skewers some room in the oven. Overcrowding the pan can cause the kabobs to steam and lead to uneven cooking.
Looking for more kabob recipes?
If you enjoyed these baked chicken kabobs, be sure to check out some more flavor-packed kabob recipes like these:
- Grilled Salmon Kabobs
- Grilled Chicken and Pineapple Kabobs
- Grilled Chicken Kabobs with Vegetables
- Keto Grilled Sirloin Steak Kabobs
If you try these Baked Chicken Kabobs, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Best Ever Baked Chicken Kabobs
- 1 ½ pounds chicken tenders or chicken breast cut into 1 ½ -2 cubes
- 2 tablespoons olive oil
- 1 ¼ teaspoon kosher salt
- 1 ½ teaspoon oregano
- 1 ½ teaspoon garlic powder
- 1 ½ teaspoon smoked paprika
- 1 ½ teaspoon baking powder
- ¼ cup parmesan cheese freshly grated
- 1 head garlic
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
Garlic Parmesan Sauce
- 1 stick unsalted butter melted
- ¼ teaspoon red chili flakes
- ½ teaspoon oregano
- ½ teaspoon smoked paprika
- 2 tablespoons mayonnaise
- 2 tablespoons lemon juice
- ½ cup parmesan cheese freshly grated
- 2 tablespoons basil finely chopped, plus more for serving
- Cut the chicken tenders or breasts into 1 ½ -2 cubes.
- Add the chicken to a bowl. Season with olive oil, kosher salt, oregano, garlic powder, smoked paprika, baking powder, and freshly grated parmesan cheese. Mix well and let it marinate for at least 30 minutes.
- While chicken marinates. Cook the garlic. Preheat the oven to 425°F.
- Cut the top of the garlic head to expose the cloves. Drizzle with olive oil and then sprinkle with kosher salt. Cover with foil and then roast for 30-40 minutes on the top rack. Or until the garlic is soft. Remove from oven and allow it to cool a bit before squeezing out the garlic.
- Thread the chicken on skewers and place on a baking sheet. Bake the chicken kabobs for about 10-12 minutes at 425°F. Flip them halfway and baste them to keep them juicy. Once cooked, remove from the oven.
Garlic Parmesan Sauce
- While the chicken cooks make the sauce.
- Melt 1 stick of butter over low heat in a small pot.
- Squeeze the roasted garlic into a plate and mash with a fork, then add the garlic into the pot with melted butter.
- Sprinkle the red pepper flakes, oregano and smoked paprika. Add mayonnaise and lemon juice, whisk until combined,
- Add parmesan cheese, chopped basil, and some of the chicken juices left on the baking sheet, and mix well.
- Dip each kabob into the sauce. Add to a serving platter and sprinkle with extra chopped basil. Add the remaining sauce into a small bowl and serve with the kabobs. Serve with roasted veggies and your favorite side.
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