Chicken and Vegetable Skewers in the Oven (Sheet Pan Recipe)

closeup of chicken and vegetables skewers

Print Recipe

Chicken and Vegetable Skewers in the Oven (Sheet Pan Recipe)

Try Chicken and Vegetable Skewers in the Oven instead of firing up the grill.

Author: Donna Elick

Servings: -10 skewers

Prep Time10

Cook Time21

marinating time30

Total Time1 1

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 13x18-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.

Notes

Make-Ahead Tips: You can marinate and assemble the skewers up to 4 hours in advance. For a quick dinner, chop the chicken and veggies a day ahead and store separately in the fridge.

Storage: Remove food from skewers and store in an airtight container in the refrigerator for up to 3 days.

Freezing: Chicken can be frozen in marinade for up to 3 months. Thaw in the refrigerator overnight. Do not freeze vegetables — they will become mushy.

Nutrition