Oven Baked Chicken Kabobs

Instead of grilled kabobs, try these oven-baked chicken kabobs instead. They are healthier and taste better. The chicken and colorful vegetables are marinated and then roasted until they are just right. This dish is great for a weeknight dinner or a party.

Ingredients:

• 1
• 5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch pieces
• 1 green bell pepper, cut into 1-inch pieces
• 1 red onion, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon paprika
• 1 teaspoon cumin
• 1/2 teaspoon dried oregano
• Salt and black pepper to taste
• Wooden skewers, soaked in water for 30 minutes

Instructions:

Put minced garlic, paprika, cumin, dried oregano, salt, and black pepper in a bowl

Add the lemon juice

To make the marinade, mix it well

Put the chicken cubes in a shallow dish or a plastic bag that can be closed again

Make sure the chicken is covered evenly with the marinade as you pour it over it

Cover or seal the bag and put it in the fridge for at least 30 minutes

For the best flavor, marinate overnight

Turn on your oven and heat it up to 425F 220C

On the soaked wooden skewers, alternately thread the chicken cubes that have been marinated with bell peppers, onion pieces, and zucchini slices

For easy cleanup, put the chicken kabobs on a baking sheet that has been lined with aluminum foil or parchment paper

Put the kabobs in an oven that has already been heated up

Bake them for 20 to 25 minutes, or until the chicken is done and the vegetables are soft

Halfway through cooking, turn them over

After taking the kabobs out of the oven, let them rest for a few minutes

The chicken kabobs can be served with your favorite sauce, over rice, or with salad

Enjoy your tasty chicken kabobs that you made yourself