Ingredients
Equipment
Method
- In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and pepper.
- Add the cubed chicken to the bowl with the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes or up to 4 hours.
- While the chicken marinates, chop the bell peppers and red onion into 1-inch pieces. If using wooden skewers, soak them in water for 30 minutes.
- Preheat your oven to 400°F (200°C). Thread the marinated chicken and chopped vegetables onto the skewers, alternating between them. Arrange them in a single layer on a baking sheet lined with parchment paper.
- Bake for 20-25 minutes, flipping the kabobs halfway through, until the chicken is cooked through (reaches an internal temperature of 165°F) and the vegetables are tender.
Notes
Tip 1: For extra flavor, you can reserve a little of the marinade (before adding the chicken) to brush over the kabobs during the last 5 minutes of baking.
Tip 2: Ensure all your ingredients are cut to a similar size to promote even cooking.
Tip 3: Do not overcrowd the baking sheet, as this will steam the kabobs rather than roast them. Use two sheets if necessary.
Tip 2: Ensure all your ingredients are cut to a similar size to promote even cooking.
Tip 3: Do not overcrowd the baking sheet, as this will steam the kabobs rather than roast them. Use two sheets if necessary.