Mediterranean Baked Chicken Kabobs🍖 Main

Name: Mediterranean Baked Chicken Kabobs
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 1/2 lb boneless, skinless chicken breast; 2 tbsp extra-virgin olive oil; 1 tbsp dijon mustard; 3-4 cloves garlic, minced; 1 tsp oregano; 1/2 tsp sumac; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 red bell pepper, cut into bite sized pieces; 1 yellow bell pepper, cut into bite sized pieces; 3-4 large shallots, peeled

This simple roasted chicken skewer recipe requires no outdoor cooking equipment or specialized grill pan! Nutritious and flavorful, these make a perfect quick dinner option for busy evenings.

By Sarah Chen, Home Cook Enthusiast

Prep: 10 minCook: 20 minServes: 4

gluten-free low-lactose low-sodium healthy easy weeknight dinner american

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When you think of kabobs, you might picture smoky grills and backyard cookouts, but these Mediterranean-inspired skewers bring all that flavor right into your kitchen. The secret lies in the vibrant marinade—a blend of tangy Dijon mustard, aromatic oregano, and sumac, a lemony Middle Eastern spice that adds brightness without any citrus prep. Whole shallots become sweet and tender as they roast, while the bell peppers provide colorful pops of freshness throughout.

The key to juicy chicken is avoiding the temptation to skip the marinating step. Even thirty minutes makes a difference, but if you can prep these in the morning or the night before, the garlic and spices will penetrate deeper into the meat. When threading your skewers, leave just a tiny bit of space between pieces rather than packing them tightly—this allows hot air to circulate and ensures everything cooks evenly. Metal skewers work best for oven use since they conduct heat and won't burn like wooden ones.

These kabobs are wonderfully adaptable to whatever you have on hand. Swap zucchini or cherry tomatoes for the peppers, or try chunks of red onion instead of shallots. Serve them over fluffy couscous, alongside a crisp Greek salad, or tucked into warm pita bread with tzatziki sauce and fresh herbs for an easy weeknight dinner that feels special.

Ingredients

1 1/2 lb boneless, skinless chicken breast
2 tbsp extra-virgin olive oil
1 tbsp dijon mustard
3-4 cloves garlic, minced
1 tsp oregano
1/2 tsp sumac
1/2 tsp kosher salt
1/4 tsp black pepper
1 red bell pepper, cut into bite sized pieces
1 yellow bell pepper, cut into bite sized pieces
3-4 large shallots, peeled

Nutrition (Per 4 servings)*

294

Calories

38g

Protein

Carbs

12g

Fat

Fiber

535mg

Sodium

* AI-estimated values only — not a substitute for professional nutrition labeling.

Instructions

Cut chicken breast into 1 inch pieces and set aside. In a large bowl, mix together olive oil, dijon, garlic, oregano, sumac, kosher salt, and pepper. Add in chicken breast and mix with the marinade till evenly coated. Cover and marinate for at least 30 minutes and up to 12 hours.
Cover a baking sheet with aluminum foil for easy clean up. Preheat oven to 425 degrees F. Thread alternating pieces of chicken, peppers, and shallots onto metal skewers. Bake for 15-20 minutes until cooked through, meaning no pink in the center and registering 165 degrees F on a meat thermometer.
If you'd like more of a grill-like char on the outside, set your oven broiler to high. Broil kabobs about 6 inches away from the heat source for 1-2 minutes until lightly charred on edges. Serve warm!