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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 medium zucchini, sliced into half-moons - 3 tablespoons olive oil - 2 tablespoons fresh lemon juice - 3 cloves garlic, minced - 2 teaspoons dried oregano - 1 teaspoon smoked paprika - 1 teaspoon ground cumin - Kosher salt and cracked black pepper, to taste - Skewers (if using wooden skewers, soak them in water for 30 minutes) The chicken and vegetables create the perfect mix. I love using fresh bell peppers and zucchini for color and crunch. The marinade blends olive oil, lemon juice, and spices. This mix adds a lovely flavor to the kabobs. - Alternatives for Chicken: You can use turkey or tofu if you want a different protein. Both work well with the marinade and cook nicely. - Vegetable Swap Ideas: Try mushrooms, cherry tomatoes, or asparagus instead of bell peppers and zucchini. These swaps keep the dish exciting and fresh. - Cooking Appliances: You will need an oven set to 400°F (200°C) for roasting. A broiler helps add char if you want. - Skewers and Baking Sheet: Use metal or soaked wooden skewers. A baking sheet lined with parchment paper makes cleanup easy. {{ingredient_image_2}} Preheating the Oven First, set your oven to 400°F (200°C). This temperature helps cook the chicken well. To make cleanup easy, line your baking sheet with parchment paper. This way, food won’t stick, and you save time. Preparing the Marinade In a big bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and pepper. Mix until everything blends well. This marinade adds great flavor to both the chicken and veggies. Coating the Chicken Next, add the cubed chicken breast to the marinade. Make sure each piece gets a good coat. This step is key for tasty kabobs. Ideal Marinating Time Cover the bowl with plastic wrap. Let the chicken marinate for at least 15 minutes. For even better flavor, let it sit in the fridge for up to 2 hours. The longer it sits, the more flavor it gets. Arranging on the Baking Sheet On your lined baking sheet, spread the marinated chicken and chopped vegetables. Make sure they are in a single layer. This helps everything cook evenly. Roasting Instructions Now, place the baking sheet in the oven. Roast for about 20-25 minutes. Flip the chicken and veggies halfway through the cooking time. They are done when the chicken is golden brown and reaches 165°F (74°C). For a little char, switch to broil for 2-3 minutes. Watch closely to avoid burning. Marination Tips Marinating the chicken is key. Use a large bowl for the marinade. Mix olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and pepper. Coat the chicken well. Let it sit for at least 15 minutes. For deeper flavor, marinate for up to 2 hours in the fridge. This makes a big difference! Spice Adjustments Feel free to adjust spices based on your taste. If you like heat, add cayenne or red pepper flakes. For a fresh twist, try fresh herbs like thyme or rosemary. Adjusting spices can make each batch unique. Ensuring Even Cooking Spread chicken and veggies in a single layer on the baking sheet. This helps them cook evenly. Flip them halfway through to ensure all sides get nice and brown. Aim for that golden color for the best texture. Using the Broiler for Char If you want a bit of char, switch to broil for the last few minutes. Keep an eye on the kabobs, as they can burn quickly. This step adds a nice smoky flavor that elevates your meal. Best Accompaniments Serve these chicken kabobs with rice or a fresh salad. Adding a yogurt sauce can also cool down any heat from spices. You can also offer pita bread on the side for a fun twist. Plating Ideas For a beautiful presentation, use a large platter. Arrange the kabobs with colorful veggies. Garnish with freshly chopped parsley and lemon wedges. This makes the dish pop and adds freshness to each bite. Pro Tips Marinate Longer for Extra Flavor: For a deeper taste, allow the chicken to marinate for at least 2 hours in the refrigerator. This will enhance the flavors and tenderness of the chicken. Use a Variety of Veggies: Feel free to mix in other vegetables like cherry tomatoes, mushrooms, or even asparagus for added color and nutrition. Don't Skip the Soaking: If using wooden skewers, always soak them in water for 30 minutes before grilling to prevent burning. Serve with Dipping Sauces: Elevate your kabob experience by serving them with a side of tzatziki or a spicy yogurt sauce for an extra kick. {{image_4}} You can change the flavor of your kabobs with different marinades. Here are some ideas: - Citrus Marinade: Use orange juice and zest for a bright taste. - Herb Marinade: Mix fresh herbs like basil or cilantro for a fresh kick. - BBQ Marinade: Swap olive oil with your favorite BBQ sauce for a smoky flavor. If you want to add heat, try these spices: - Cayenne Pepper: A little goes a long way for heat. - Chili Powder: It adds warmth without too much spice. You can easily make this dish fit your diet. Here are some ideas: - Gluten-Free Modifications: Ensure your marinade is gluten-free. Use gluten-free soy sauce if you choose to add it. - Vegetarian Versions: Replace chicken with tofu or tempeh. Use the same marinade to keep the flavors strong. Using seasonal ingredients can enhance your kabobs. Here’s what to consider: - Spring: Add asparagus or snap peas for a light taste. - Summer: Use fresh tomatoes or corn for sweetness. - Fall: Try butternut squash or mushrooms for a hearty bite. You can also source local ingredients. Check your farmer's market for fresh options. This supports local farmers and gives you the best flavors. - Store leftovers in an airtight container. - This keeps chicken moist and fresh. - Use within three days for best taste. - To retain flavor, add a splash of olive oil. - You can freeze uncooked kabobs or cooked ones. - For uncooked kabobs, place them on a baking sheet first. - Once frozen, transfer to a freezer bag. - For cooked kabobs, let them cool before freezing. - To thaw, leave them in the fridge overnight. - The best way to reheat is in the oven. - Preheat to 350°F (175°C) and bake for 10-15 minutes. - You can use a microwave, but it may dry them out. - Keep an eye on them to avoid overcooking. You should marinate chicken for at least 15 minutes. This allows the flavors to soak in. For even better taste, let it sit in the fridge for up to 2 hours. The longer you marinate, the more flavor the chicken gets. Just remember to cover it well to keep it fresh. Yes, you can use other meats for kabobs. Beef, pork, or lamb work great too. Just cut them into 1-inch cubes like the chicken. Each meat will have its own cooking time, so keep that in mind. You can also try shrimp if you want a seafood option. Each choice will bring a unique taste to your dish. Great vegetables for kabobs include bell peppers, onions, and zucchini. These veggies hold up well when roasted. You can also add mushrooms, cherry tomatoes, or even asparagus. Mix and match your favorites for color and flavor. Just cut them into similar sizes so they cook evenly. The more colors, the more fun your dish will look! This article covered key ingredients for kabobs, including chicken, vegetables, and marinades. I shared valuable tips on substitutions, tools, and cooking techniques. You learned step-by-step instructions, alongside flavor variations and storage info. Each section aimed to help you create tasty kabobs. Remember, using fresh ingredients and marinades boosts flavor. With these insights, you can confidently make kabobs that suit any taste. Enjoy the process and experiment with your favorite ingredients!

Sizzling Sheet Pan Chicken Kabobs

Delicious chicken kabobs roasted with colorful vegetables and infused with a flavorful marinade.
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 each red bell pepper, cut into 1-inch pieces
  • 1 each yellow bell pepper, cut into 1-inch pieces
  • 1 each red onion, cut into wedges
  • 1 medium zucchini, sliced into half-moons
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground cumin
  • to taste Kosher salt and cracked black pepper
  • as needed Skewers (if using wooden skewers, soak them in water for 30 minutes before use)

Instructions
 

  • Preheat the Oven: Set your oven temperature to 400°F (200°C). To prepare for easy cleanup, line a baking sheet with parchment paper.
  • Prepare the Marinade: In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, ground cumin, salt, and pepper until well combined.
  • Marinate the Chicken: Add the cubed chicken breast to the bowl, ensuring each piece is coated thoroughly in the marinade. Cover the bowl with plastic wrap and allow the chicken to marinate for at least 15 minutes.
  • Prepare for Roasting: On the lined baking sheet, spread out the marinated chicken cubes and the chopped vegetables in a single even layer.
  • Roast the Kabobs: Place the baking sheet in the preheated oven and roast for about 20-25 minutes, flipping halfway through.
  • Add Extra Char: If you prefer a bit of char on your kabobs, switch your oven to broil and keep the kabobs in for an additional 2-3 minutes.
  • Cool and Serve: Once out of the oven, allow the kabobs to cool for a few minutes before serving.

Notes

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