Chicken Kabobs in the Oven or Grill

These Chicken Kabobs are marinated in my wildly popular, viral chicken marinade recipe for the juiciest, most flavor bursting chicken skewers of your life – no dry, bland or boring chicken here!  This recipe is a healthy, prep ahead friendly, meal-in-one, ideal for effortless entertaining or special occasions; just throw the skewers on the grill or in the oven – and in minutes everyone will be swooning!   Serve the Chicken Kebabs hot off the grill or dunk them in my irresistible Parmesan Herb Yogurt Dip!

top view of chicken kabob recipe (chicken kebabs) showing how juicy the chicken is


Watch HOW TO MAKE chicken kebabs

you’ll love chicken Kabob Recipe

  • FLAVOR BOMB. The pantry friendly marinade is savory, tangy, slightly sweet, with adept seasonings.
  • JUICY CHICKEN. The marinade + my cooking tips = the juiciest chicken.
  • LIGHLTY CHARRED VEGGIES.  Some reserved marinade is added to the vegetables for smoky, charred, bombs of bright, crisp-tender freshness.
  • BAKED OR GRILLED. For year-round enjoyment.
  • PREP AHEAD. No last minute hustle, just throw on the grill or in the oven.
  • GREAT FOR ENTERTAINING. Easy to cook, easy to eat, easy to cleanup.
  • DECEPTIVELY HEALTHY. Yet so hearty and satisfying.

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Chicken Kabob Ingredients 

Chicken Kebabs are simple to prepare, but their bright, fresh flavor wows every time.  Here’s what you’ll need (full recipe in the printable recipe card at the bottom of the post): 

Chicken and Veggies

  • Chicken: Either chicken breasts or thighs will work for this recipe. We prefer chicken breasts because they are easier to cut into uniform cubes. If you use thighs, I suggest bending one piece back over itself to create a thicker piece.
  • Zucchini: Use medium zucchini. You don’t want large zucchini because they are too wide and will prevent the chicken from touching the grill.
  • Bell peppers: Use red, yellow and/or orange because they are the sweetest. I like to use multiple colors for presentation.
  • Red onion: The onion becomes sweet and tangy as the slices caramelize on the grill. Chop the onion in half then each half in thirds.

Chicken Kabob Marinade

  • Olive oil: Use quality extra virgin olive oil for the best flavor.
  • Soy sauce:  This grounds the marinade with its umami flavor. Use reduced sodium soy sauce so we can control the salt.
  • Balsamic vinegar:  This adds a subtle, complex fruity, sweet tanginess.  Use Balsamic Vinegar of Modena I.G.P.  for the best flavor like this one. Grape must should always be the first ingredient followed only by vinegar.
  • Lemon juice: This brightens the marinade and tenderizes the chicken. Freshly squeezed is best but you can use bottled because it’s just a splash.
  • Brown sugar: This balances the soy, balsamic and lemon juice and helps caramelize the chicken as it cooks. Use light brown sugar for rich sweetness.
  • Dijon mustard:  This adds a depth of tanginess. I promise it won’t make your chicken skewers taste like mustard! 
  • Seasonings: Dried oregano, dried basil, dried thyme, paprika, garlic powder, onion powder, salt, pepper and red pepper flakes inject the Chicken Kabobs with a depth of flavor.
chicken kabobs (chicken kebabs) on a plate served with herb yogurt dip

Oven Chicken Kabob variations

Feel free to mix up the Chicken Kabob Marinade or add or swap in different vegetables:

  • Swap lemon juice: Use red wine vinegar instead of lemon juice.
  • Swap balsamic vinegar: Use red wine vinegar instead of balsamic vinegar
  • Swap seasonings: Add more or less of your favorite spices. 
  • Make it spicy: Add additional red pepper flakes for a kick.
  • Swap sugar: Use an equal amount of honey instead.
  • Swap protein: Use beef, pork, lamb, or seafood; adjust the cooking time as needed.
  • Make all veggie and chicken kabobs: Instead of alternating the chicken and vegetables, make all chicken and all vegetable kabobs.
  • Mix up the vegetables: Add more or less or omit certain veggies altogether, or add other favorite vegetables like mushrooms or par-cooked potatoes.
  • Enjoy different ways: Eat the chicken and veggies straight off the skewers, or atop pita bread, grain bowls, risotto, cheesy pasta, and more! 

How to MAke Chicken Kabobs

This Chicken Kabob recipe is easy to make by 1) chopping, 2) marinating, 3) skewering and 4) grilling. Here’s how (full recipe in the printable recipe card at the bottom of the post):

Step 1: Marinate the Chicken & Veggies

  • Whisk the marinade ingredients together in a large bowl or freezer size plastic bag. 
  • Combine 3 tablespoons of the marinade with the chopped veggies.
  • Add the remaining marinade to a large zip-top bag/bowl along with the chicken and refrigerate for 4 hours.
a collage showing how to make chicken kabobs (chicken kebabs) by marinating chopped chicken and vegetables in a glass bowl

Step 3: Thread Chicken & Veggies onto Skewers 

  • If using wooden skewers, soak them in water for at least 30 minutes before threading on the chicken and veggies, preferably longer.
  • Thread the chicken and vegetables onto the skewers. You can add them in any order you like.
a collage showing how to make oven chicken kabobs (chicken kebabs) by threading chicken and vegetables onto skewers

Step 4: Cook the Chicken Kabobs (Bake or Grill) 

  • When ready to cook, let the chicken sit at room temperature for 20-30 minutes. This will ensure the chicken cooks evenly.
  • You can grill the chicken kebabs outdoors or cook them in the oven. I prefer grilling because it takes less time, and most importantly, imparts that wonderfully smoky flavor without any dishes to wash!
showing how to serve oven chicken kabobs (chicken kebabs) on a platter garnished with parsley
up close of chicken kabobs (chicken kebabs) showing how juicy they are

TIPS FOR making Chicken Kebabs

Follow these easy tips for the best Chicken Kebabs every time!

  • Group the red onion slices. Don’t pull the onion slices apart, rather add them to the marinade in sections. They will naturally separate some as you stir them with the marinade. You will want to add 2-3 slices of red onions to the chicken skewers at a time.
  • Slice the zucchini thick. Slice the zucchini about 1/2-inch thick because it cooks very quickly. If it’s thin, it will overcook and become mushy.
  • Don’t slice the bell peppers wider than the chicken. Wide bell peppers will prevent the chicken from touching the grill.
  • Clean the grill. Clean the grill grates before and after grilling with a wire grill brush to remove any residue. This will help create beautiful grill marks and help prevent the chicken and veggies from sticking.
  • Grease your grill with a high smoking point oil such as vegetable oil. Do NOT use olive oil because it has a lower smoking point, which will cause excessive smoke and can adversely impact its flavor and produce low levels of harmful compounds.
  • Use a hot grill. Heat up the grill with the lid closed cranked to the maximum temperature so it can achieve temperature more quickly and create those coveted grill marks. Once the grill is hot, adjust the temperature.
  • Be patient.  Don’t attempt to flip the kebabs before 3 minutes or the chicken will tear. Once you can easily move the chicken with tongs, it is ready to flip.
  • Use a meat thermometer. Always use a meat thermometer to eliminate the guess work to achieve succulent, juicy chicken every time.  
  • Which thermometer? Pick up an inexpensive instant read thermometer at the grocery store or Amazon, or I am obsessed with this digital probe thermometer – you will never overcook any protein again! 
  • Don’t overcook!   Cook chicken to an internal temperature of 160ºF and then rest for 5 minutes to carryover to 165 degrees F.  
  • Let the chicken rest. After the kabobs are finished cooking, let the chicken rest for 5-10 minutes so that the chicken has time to reabsorb the juices that have pushed towards the outside. 

WHAT to serve with Chicken Kabobs

This Chicken Kabab recipe is delicious with simple sides of a green salad and watermelon. We also love it with company worthy sides such as:

showing how to serve oven chicken kabobs (chicken kebabs) by serving on a plate with dipping sauce

Chicken Kabob FAQs


Chop the chicken into 1 ¼-inch cubes because the larger the cubes, the juicer the chicken.  Avoid chopping the chicken too small or it can easily overcook. Try and chop the chicken roughly the same size so they cook evenly.


The chicken kabob marinade is best if allowed to tenderize for at least 4 hours. If you can only marinate for 30-60 minutes, then reserve some of the marinade and store it separately from the marinating chicken. Brush the reserved marinade on the cooked chicken to add extra flavor to the kabobs.


You MUST soak your skewers if they are wooden. Soak them for at least 30 minutes otherwise they can catch fire! For this chicken kabob recipe, I recommend soaking your skewers when you start marinating the chicken. You may also use metal skewers (my personal preference), which you do not need to soak and never risk catching on fire. They are also easy to clean and reuse.


When threading the chicken and vegetables onto the skewers, pack them tightly together, but not smashed together, because everything will shrink while cooking. This will help the chicken cook more as one unit so it doesn’t dry out.


Grill chicken kabobs for 8-12 minutes total.  I’ve made this chicken kabob recipe many times and the cooking time is never exactly the same. The total time will depend on how thick your chicken is and exactly how hot your grill is.  Grills also vary by age, make, and model.   


You don’t need to baste chicken kebabs while grilling because they are so flavorful and juicy, however, I still like to! It adds even more scrumptious flavor! When basting, only use marinade that has been separated out, and never touched the raw chicken.


Chicken kebabs can be part of a well-balanced diet. The chicken breasts are a lean protein low in fat and sodium with zero carbohydrates.  Serve the chicken with veggies packed with vitamins and minerals and a yogurt based dip, a source high in protein, packed with calcium and also an excellent source of potassium, protein, zinc, and vitamins B6 and B12.  

showing how to eat chicken kabobs (chicken kebabs)  with a fork

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showing how to serve oven chicken kabobs on a platter garnished with parsley

Grill or Oven Chicken Kabobs

These Chicken Kabobs are marinated in my wildly popular, viral chicken marinade recipe for the juiciest, most flavor bursting chicken skewers of your life – no dry, bland or boring chicken here!  This recipe is a healthy, prep ahead friendly, meal-in-one, ideal for effortless entertaining or special occasions; just throw the skewers on the grill or in the oven – and in minutes everyone will be swooning!   Serve the Chicken Kebabs hot off the grill or dunk them in my irresistible Parmesan Herb Yogurt Dip!
Servings: 8 -12 kabobs
Total Time: 5 hours
Prep Time: 45 minutes
Cook Time: 15 minutes

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  • 1 1/2 lbs. chicken breasts cut into 1 1/4” cubes
  • 3 bell peppers (red, yellow, and/or orange) sliced into 1 1/4” chunks
  • 2 zucchini cut into 1/2” slices
  • 1 large red onion cut into 1 1/4” chunks



  • 1 cup Greek yogurt or sour cream
  • 1/4 cup finely freshly grated Parmesan
  • 1 tablespoon lemon juice
  • 2 tablespoons minced parsley
  • 1 tablespoon chopped chives (optional)
  • 1 tablespoon minced dill (optional)
  • 1/4 tsp EACH salt, ground cumin
  • 1/8 teaspoon pepper



  • Marinade: Whisk the Marinade ingredients together in a large bowl or large freezer bag (whatever dish you're marinating the chicken in). Remove 2 tablespoons to a small bowl for basting.
  • Marinate veggies: Remove 3 tablespoons to a separate large bowl or bag with the vegetables, toss to coat, refrigerate.
  • Marinate chicken: Add chicken to remaining Marinade and stir to coat. Marinate 4-8 hours in the refrigerator.
  • Soak skewers: If using wooden skewers, soak them in water until ready to use.


  • Meanwhile, whisk the dip ingredients together and refrigerate.


  • When ready to cook, thread chicken and veggies snuggly onto skewers.


  • Prep grill: Clean grill, heat to medium-high heat, 425 degrees F, and generously grease with vegetable oil.
  • Grill and baste: Once hot, add chicken kabobs and cover. Grill for approximately 8-12 minutes, until the chicken reaches an internal temperature of 160 degrees F on an instant read thermometer. Rotate halfway through cooking and baste (with Reserved Marinade that never touched raw chicken) once the outside of the chicken is cooked. Baste again after removing from the grill; let rest 5 minutes before serving.
  • Serve with chilled dip.


  • Prep: Preheat oven to 400 degrees F. Line a pan with foil that allows you to perch the metal skewers on the top rim of the pan so the chicken hangs in the middle without touching the bottom of the pan (a 9×13 works well). You may also line on a lightly greased, foil lined baking sheet.
  • Bake: Bake for 16-22 minutes or until the chicken reaches 160 degrees F on an instant read thermometer, flipping the skewers half way through cooking and basting (with Reserved Marinade that never touched raw chicken).
  • Broil: Turn the oven to broil and broil the kabobs (without moving the pan) for a couple minutes on each side if desired for more caramelization (watch closely so they don’t burn or overcook. Let rest 5 minutes before serving.
  • Serve with chilled dip.




  • To store: Remove the chicken and veggies from the skewers into an airtight container.  Store in the refrigerator for 3-4 days.
  • To freeze chicken in marinade: Freeze for up to 3 months. Use shortly after thawing. I do not recommend freezing the vegetables raw or cooked as they will become mushy when thawed.
  • To freeze cooked chicken: Transfer cooled chicken to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for 2 to 3 months.


  • Skillet: Heat one tablespoon of olive oil in a skillet and heat over medium low heat. Add the chicken and veggies (off the skewers) and warm through.
  • Microwave: Remove chicken and veggies from skewers. Reheat at 30-second intervals, taking care not to overcook.
  • Oven: Cover chicken skewers with foil and reheat in the oven for 5-8 minutes at 350 degrees F or just until warmed through.  

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  1. Rochelle S. says

    Made these tonight. Will make again-delicious!

    • Jen says

      Thank you so much, Rochelle! I am so happy these are a repeat!

  2. Casie says

    We made the chicken kabobs and dipping sauce for the 4th of July. They were outstanding! The chicken was incredibly juicey, tender, and like all recipes on this site, full of wonderful flavor! We’ve grilled store bought kabobs but they are nothing compared to this recipe. Thanks again for being my go to girl when I want a successful recipe!

    • Jen says

      What a glowing review! Thank you so much, Casie, I am so happy to hear these were such a hit!

  3. Stephanie says

    Absolutely delicious recipe! Prepped ahead for a camping trip but I went the lazy route & simply marinated boneless skinless chicken thighs & chopped veggies separate, grilled over charcoal, used a grill basket for the veggies. The chicken was so moist & full of flavor as are all your recipes! Now let’s talk about the lemon Parmesan yogurt dip…it’s not optional, it’s a must! Next time I will double the recipe. I did have to put a little olive oil in it to thin it out a bit like you did in your tzatziki recipe.

    • Jen says

      Thank you so much, Stephanie! I am thrilled this was a winner and that you loved the dip! I hope you have a wonderful week and find more recipes to enjoy!

  4. Paula says

    Absolutely delicious and tasty! Making these again for dinner tonight – 3rd time in 2 weeks. My teenager loves them!

    • Jen says

      I’m so happy to hear that this has been a go-to recipe! Thank you for sharing!

  5. Diane Johnson says

    This was an excellent recipe and my new go-to for kabobs. The marinade did a great job of tenderizing the meat and infusing everything with flavor. The veggies were a good choice as they were not over or under cooked when the chicken was done. The chicken was so juicy and flavorful, I didn’t think it needed the dipping sauce although I did prepare it and it was good. Thanks for sharing this recipe.

    • Jen says

      Thank you so much! I’m so thrilled that it was a winner!

  6. Connie Mueller says

    Was delicious!! Even my picky son loved it. He said what are you making? It smells good can I try it then he goes. Oh that’s really good. Can you make it again tomorrow?

    • Jen says

      Yay, I’m so happy to hear it!!

  7. Serena Methvin says

    Amazing!!! The dip is great but the chicken marinade is even better. Made this for guest and they raved about it.

    • Jen says

      I am so glad they loved it!!

  8. Lisa Burk says

    Are the herbs used in the dipping sauce fresh herbs?
    Making this for dinner tonight. Can’t wait!
    Thank you,