Chicken and Vegetable Skewers in the Oven (Sheet Pan Recipe)
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Chicken and Vegetable Skewers in the Oven are a no-grill take on classic kabobs. They’re so vibrant and colorful, thanks to crisp-tender onions, peppers, and squash marinated in a zesty blend of lemon, garlic, and herbs. Whether you’re feeding a crowd or prepping for the upcoming week, this recipe delivers all the summery flavor with none of the fuss. Hearty, healthy, and oh-so-easy!!
Table of Contents
Chicken and Vegetable Skewers in Oven
No grill? No problem! These sheet pan skewers bring the backyard BBQ vibes straight into your kitchen.
We’re talkin’ juicy chunks of chicken, caramelized peppers, roasted red onion, and squash so tender it practically sings.
The lemony-garlic marinade? It’s the real MVP… soaking every bite in sunshine and flavor.
I love throwing these together when dinner needs to be fast but still feel like a celebration. And once you figure out how to cook chicken and vegetable kabobs in the oven, you’ll never look back.
Bonus points if you serve it with warm pita and a giant glass of cucumber lemonade. Go ahead and call it dinner magic… I won’t stop you
Looking for more weeknight wins? You can make cheeseburger sliders and BBQ ribs in the oven too!
INGREDIENT NOTES
- Chicken: Boneless, skinless breast meat is perfect for making chicken and veggie kabobs in the oven.
Tenderloins prep a little faster, and thigh meat is extra juicy but may take a little longer to cook. - Bell Peppers: The color is up to you! I like to use red and orange peppers for more variety. Keep in mind that green peppers are more grassy and bitter than the other colors.
- Red Onion: Avoid slippage by threading 2-3 pieces together onto the skewers. Yellow or white onion works too, but neither is quite as sweet.
- Zucchini & Yellow Squash: If these are particularly thick, slice them into half moons for even cooking.
- Oil: EVOO is my top choice because the flavor is unmatched, but avocado oil is a good substitute.
- Lemons: Add freshly squeezed juice to the marinade, then serve the skewers with extra lemon wedges.
- Garlic: Use freshly minced garlic cloves, the jarred stuff, or even garlic powder… whichever you have on hand!
- Italian Seasoning: If you’re out, mix together a little dried basil, oregano, and parsley for an easy substitute. I like rosemary and thyme in my blends too.
- Dijon Mustard: For a hint of tang and heat.
VARIATIONS
Mediterranean Style: Add cherry tomatoes and cubed feta after baking.
Sweet & Savory: Swap Italian seasoning for a mix of honey, soy sauce, and ginger.
Citrus Burst: Add the zest of one lemon to the marinade for even more zing.
Veggie-Only Option: Skip the chicken and make all-veggie skewers with mushrooms, eggplant, and red bell peppers.
Protein Swap: Try shrimp (but reduce baking time to 10-12 minutes) or cubed pork tenderloin.
CHICKEN AND VEGGIE KABOBS IN OVEN FAQ
Kind of! The chicken can be frozen in the marinade for up to 3 months. Thaw it in the fridge overnight, then slide the pieces onto the skewers with freshly chopped veggies.
Don’t try to freeze the assembled skewers. The vegetables will get mushy once frozen and thawed.
You’ll get the best char from roasting chicken and vegetable skewers in the oven rather than cooking everything directly on the sheet pan. Especially since you can quickly and easily flip the skewers halfway.
That said, you’re welcome to roast everything without the skewers if you don’t have any. You may need to split the ingredients between two pans to prevent overcrowding. Stir well halfway through baking.
First, slide all of the meat and veggies off the skewers before storing the mixture in the fridge. It’s a lot easier to do when the food is freshly cooked.
Toss everything with a little extra oil and spread into an even layer on a sheet pan. I’ll usually line it with foil or parchment for easier clean up. Then, bake at 350°F for about 10 minutes, or until warmed through!
Over the years, I’ve tested dozens of skewer combos, and this oven-baked version is a favorite for its juicy texture and easy prep.
The secret is keeping your chicken and veggies close in size and not crowding the pan. This lets everything roast instead of steam. The high oven heat delivers those beautiful caramelized edges without dragging out the grill, and the lemon-Dijon marinade punches way above its weight class in flavor.
I always use metal skewers when I can (hello, no soaking!) and prep everything in advance so dinner is just a quick bake away. Pro tip from my kitchen: Don’t skip the broil… it’s where the magic happens!
DONNA’S PRO TIPS
- Pre-cut everything ahead of time. Great for busy weeknights or meal prepping!
- Don’t overstuff the skewers. Leave a bit of space between ingredients for even cooking.
- Cut veggies and chicken to a uniform size. This helps ensure everything finishes cooking at the same time.
- For restaurant-style char, broil for 1–2 minutes after baking. Just keep a close eye!
- Use a digital thermometer to confirm doneness. Chicken should be 165°F.
- Double the marinade and set some aside before adding raw meat if you’d like extra for drizzling!
TOOLS NEEDED
- Large mixing bowls
- Measuring cups & spoons
- Whisk
- Sheet pan (13×18-inch preferred)
- Skewers (metal or soaked wooden)
- Parchment paper or foil
Enjoy!
With love, from our simple kitchen to yours.
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Chicken and Vegetable Skewers in the Oven (Sheet Pan Recipe)
Ingredients
For the skewers:
- 1 1/2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 small bell peppers, any color, chopped into 1¼-inch chunks
- 1 red onion, cut into 1¼-inch chunks
- 1 small zucchini, sliced into ½-inch coins
- 1 small yellow squash, sliced into ½-inch coins
For the marinade:
- 1/4 cup extra virgin olive oil
- Juice of 2 lemons, about 1/4 cup
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 1/2 teaspoons kosher salt
- 1 teaspoon Dijon mustard
- 1/2 teaspoon fresh ground black pepper
- 1/4 teaspoon red pepper flakes
Optional for serving:
- Lemon wedges
- Chopped parsley
Instructions
- Soak Skewers (if using wooden): Soak wooden skewers in water for at least 30 minutes. Skip if using metal skewers.
- Marinate Chicken and Veggies: Place chicken in a large bowl and vegetables in a second large bowl. In a small bowl, whisk together all marinade ingredients. Pour all but 3 tablespoons of the marinade over the chicken. Toss the vegetables with the reserved marinade. Cover both bowls and marinate for 30 minutes (or refrigerate up to 4 hours).
- Preheat Oven: Preheat oven to 400°F. Line a 13×18-inch baking sheet with parchment paper or foil for easy cleanup.
- Assemble Skewers: Alternate threading the chicken and vegetables on the skewers. For best results, group 2–3 slices of onion together. Do not pack too tightly.
- Bake: Arrange skewers on the prepared sheet pan. Bake for 20–25 minutes, flipping halfway through, or until chicken reaches 165°F internal temperature.
- Optional Broil: For added char, broil 1–2 minutes, watching closely to prevent burning.
- Serve: Garnish with lemon wedges and chopped parsley if desired. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published August 2025
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