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Oven Baked Chicken Kabobs With Lemon Herb Seasoning
Oven Baked Chicken Kabobs With Lemon Herb Seasoning
"Oven baked kabobs are great any time of year, whether you have a grill or not. With a tantalizing flavor blend of chicken, sweet potatoes, veggies, and a lemon herb marinade, these easy kabobs in the oven are a must make. I recommend microwaving the sweet potatoes for 2-3 minutes to soften them up before placing them on the skewer. You want them soft enough to be able to slide on the skewer, but not fully cooked so they mash completely. Make sure the chicken is cooked to an internal temperature of 165. A meat thermometer can tell you this."
Makes18 Small Kabobs
Preparation Time30 min
Cooking Time25 min
Cooking MethodOven
Ingredients
- 16 ounces chicken breast, cubed
- 1 medium zucchini, cut into 1” slices
- 1 red bell pepper, cut into 1” squares
- 1 medium squash, cut into 1” slices
- 1 medium sweet potato, cut into 1” pieces
- 1 cup avocado oil
- 1 juice of a lemon
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 teaspoon Italian seasoning
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If using wooden skewers, start by soaking them overnight in a bowl of water wider than the length of the skewers. This will help prevent burning when baking. If unable to do this, try to soak them in water as long as possible before baking.
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Cut chicken into 1” cubes and cut vegetables into appropriate shape to slide onto skewer.
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Place chicken, vegetables and sweet potato chunks in large ziplock bag. Add avocado oil, lemon, garlic powder, salt and Italian seasoning. Let marinate for 30 minutes.
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Preheat oven to 450.
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After letting chicken and veggies marinate, alternate chicken, vegetables and sweet potato slices on skewers. Repeat process until you have filled sticks, leaving 1 inch at top of stick for holding.
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Place kabobs on baking sheet lined with aluminum foil. Make sure they are spread evenly apart and are not touching.
