Sheet Pan Chicken and Vegetable Skewers

closeup of chicken and vegetables skewers

Print 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 1 1/2 pounds boneless skinless chicken breasts in a large bowl and 2 small bell peppers,1 red onion, 1 small zucchini, 1 small yellow squash in a second large bowl. In a small bowl, whisk together 1/4 cup extra virgin olive oil, Juice of 2 lemons, 4 cloves garlic, 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 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