Baked Chicken Skewers

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Baked Chicken Skewers are made with tender, seasoned chicken, peppers, and onions stacked on skewers that are baked to perfection – ready in under an hour!

Easy Shish Kabobs

I love making a big batch of these and using them for those busy weeknights when I need dinner quickly. You can make them up ahead of time and then pop them in the oven later on when ready to bake them. This makes dinner time so much less stressful. Plus, I can easily double or even triple this recipe and work in batches if needed so I can feed a crowd!

A plate with a few Baked Chicken Skewers.

Frequently Asked Questions

Can I make these Chicken Skewers in the Air Fryer?

Sure. I would make the skewers the same way as you would when baking. Then, instead of baking them, pop them in the Air Fryer for 6-8 minutes at 400F. Then roate the skewers, and air fry for another 6-8 minutes. You can use a meat thermometer to ensure they reach 165F internally before serving.

Can I grill these instead?

Yep. Just assemble as you would when baking. Preheat your grill to medium high heat and then grill for 5-7 minutes. Always use a meat thermometer to ensure they’re safe to eat before serving (165F internally).

What should I serve as a side dish?

I would serve maybe with a light side salad or your favorite pasta salad.

What other veggies can I add to these skewers?

These skewers already have bell peppers, zucchini, and onion. You could also use mushrooms, eggplant, or yellow squash.

Can I skip soaking the skewers?

Wondering if soaking the skewers is really necessary? If you are using wooden skewers, you MUST soak them so they do not burn when baking the skewers. If you are using metal skewers, you can obviously skip the soaking step as they don’t need to be soaked since they’re metal, not wooden. Just be super careful when handling metal skewers when you pull them out of the oven. Use oven gloves because they will be burning hot!

Can I make these ahead of time?

Certainly. You can make assemble the skewers earlier in the day and wait to bake them until later. You could also just marinate the meat for a solid 2-3 hours before assembling them all and baking them. If you wanted to marinate the meat overnight, you could, just omit the lemon juice since the acid in it would start to cook the meat if left to marinate in it for that long.

How long do leftovers last?

Leftovers should be covered and stored in the fridge for up to 5 days. They’ll already be portioned out and ready to go.

A few Baked Chicken Skewers on a cutting board.

Ingredients Needed: (See Recipe Card Below For The Full Recipe)

boneless, skinless chicken breasts– cubed into 1-inch chunks. You could use chicken thighs if preferred, but they cooking time may vary as dark meat takes a bit more time. Use a meat thermometer to ensure the internal temp reaches 165F before consuming.
zucchini, red bell pepper, yellow bell pepper – use any combination of vegetables that you prefer. Squash would be great here as well.
olive oil
garlic cloves– I always prefer fresh garlic but if you like to use the jarred stuff then that is fine.
lemon– juiced. Fresh lemon juice is what you want for this recipe, the bottled stuff will NOT do this recipe justice. Stick to the fresh squeezed juice.
paprika
Italian seasoning
kosher salt, pepper, onion powder, garlic powder – this is always my favorite combination of seasoning for meat but feel free to have fun here and use your favorite seasonings. I think lemon pepper or cajun seasoning would work wonderfully as well.

Red peppers, yellow peppers, chicken breast, olive oil, zucchini, red onion, minced garlic cloves, lemon juice, paprika, Italian seasoning, salt, pepper, onion powder, garlic powder, and parsley.

How To Make Baked Chicken Skewers

Place the skewers in water for 20 minutes. Prep veggies.

Skewers soaking in water and veggies prepped on a cutting board.

Preheat the oven to 400° F. Line (2) 9×13-inch baking sheets or (1) 13×18 baking sheet with parchment paper (or spray with nonstick cooking spray). In a large bowl (or in a gallon size ziploc bag) add the chicken, zucchini, bell peppers, onion, olive oil, minced garlic, lemon juice, sweet paprika, Italian seasoning, kosher salt, black pepper, onion powder, and garlic powder. Stir the mixture, making sure everything gets evenly coated.