Sheet Pan Chicken Kabobs – Easy Oven-Baked Dinner for Busy Nights
If you love the flavor of chicken kabobs but don’t want to stand over a grill, these Sheet Pan Chicken Kabobs are a simple solution. Chicken and vegetables are seasoned, threaded onto skewers, and baked together on one pan, making dinner simple and cleanup easy. They’re perfect for busy weeknights, meal prep, or anytime you need a dinner that’s both easy and satisfying.
Serve these chicken skewers with Greek Pasta Salad and warm pita bread for an easy, flavorful meal.
How to Make Sheet Pan Chicken Kabobs
Here are the ingredients you need to make these Sheet Pan Chicken Kebabs, plus step by step instructions for how to make them.
Ingredients
- 1½ pounds boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tbsp minced garlic
- 1 teaspoon oregano
- ½ tsp paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 oz white mushrooms
Step by Step Instructions
1. Rinse the mushrooms and bell peppers under cool water and pat them dry.
2. Cut the red and yellow peppers into chunks about 1½ – 2 inches in size so they cook evenly on the skewers.
3. Trim the chicken and cut it into 1½-inch pieces.
4. In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, and seasonings until well combined.
5. Place the chicken in a large bowl or gallon-size Ziploc bag. Pour the marinade over the chicken and toss to coat all the pieces evenly. Cover and refrigerate for at least 2 hours, or overnight for more flavor.
6. When ready to cook, preheat the oven to 425°F.
7. Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
8. Thread the ingredients onto skewers, alternating yellow pepper, chicken, mushroom, chicken, red pepper, and chicken. Repeat the pattern until the skewer is filled, leaving a little space at each end for handling.
9. Arrange the kabobs on the prepared baking sheet in a single layer. Bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
10. Remove from the oven and serve hot with rice, potatoes, salad, or your favorite side dish.
These Sheet Pan Chicken Kabobs are an easy way to get a complete meal on the table without much work. The combination of chicken and roasted vegetables makes them filling, flavorful, and easy to customize with your favorite seasonings and veggies. Keep this recipe handy for those nights when you want something simple that everyone will enjoy.
More Sheet Pan Dinners
- Sheet Pan Italian Chicken and Veggies
- Sheet Pan Pork Tenderloin with Potatoes
- Sheet Pan Pineapple Chicken
- Sheet Pan Ground Beef Nachos
Sheet Pan Chicken Kabobs
Ingredients
- 1½ pounds boneless, skinless chicken breast
- 2 tablespoons olive oil
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 tbsp minced garlic
- 1 teaspoon oregano
- ½ tsp paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 oz white mushrooms
Instructions
- Rinse the mushrooms and bell peppers under cool water and pat them dry.
- Cut the red and yellow peppers into chunks about 1½ – 2 inches in size so they cook evenly on the skewers.
- Trim the chicken and cut it into 1½-inch pieces.
- In a small bowl, whisk together the olive oil, soy sauce, Worcestershire sauce, and seasonings until well combined.
- Place the chicken in a large bowl or gallon-size Ziploc bag. Pour the marinade over the chicken and toss to coat all the pieces evenly. Cover and refrigerate for at least 2 hours, or overnight for more flavor.
- When ready to cook, preheat the oven to 425°F.
- Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Thread the ingredients onto skewers, alternating yellow pepper, chicken, mushroom, chicken, red pepper, and chicken. Repeat the pattern until the skewer is filled, leaving a little space at each end for handling.
- Arrange the kabobs on the prepared baking sheet in a single layer. Bake for about 20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove from the oven and serve hot with rice, potatoes, salad, or your favorite side dish.
