Who says you need a grill to enjoy juicy, flavorful chicken kabobs? Bake them in the oven instead. This Greek-style version brings bright Mediterranean flavors to the table in about 30 minutes, making it a perfect midweek dinner that’s simple, healthy and family-friendly.
Serve the kabobs with a crisp salad, homemade tzatziki and warm pita or flatbread for a complete meal. The recipe is flexible—use breasts or thighs, swap spices, or add vegetables to the skewers to suit your taste.
I often make these with classic Greek flavors—think oregano, lemon and garlic—but the main point is how easy it is to bake chicken kabobs in the oven with minimal fuss. Once you know the method you can adapt it to other cuisines and marinades.
Ready to learn how? Read on for ingredients, method, tips and serving ideas.
Why you’ll love Oven Chicken Kabobs
- No grill required. The oven does the work so you can skip cleaning grill plates and still get nicely browned, slightly charred chicken.
- Ready in about 30 minutes. A quick 10–15 minute marinade and roughly 12–15 minutes in a hot oven is all it takes.
- Simple, pantry-friendly ingredients. Greek yogurt (or any natural yogurt), lemon, olive oil and a few dried herbs give great flavor without extra effort.
- Moist, tender chicken. Yogurt in the marinade helps keep the meat juicy; marinate longer if you can for best results.
- Year-round cooking. Enjoy these any time of year without waiting for grilling weather.
5* Review
“Once the marinade is made, you can put your feet up, and enjoy! A lovely recipe.” — Delyn
About the ingredients
Skewers: Wooden or bamboo skewers work well—soak them in water for at least 5 minutes before using to reduce burning. Metal skewers are fine if you prefer.
Chicken: Boneless, skinless chicken breasts are used here, cut into 1 to 1.5 inch pieces. Boneless, skinless thighs are also excellent—trim any excess fat first.
Yogurt: Greek yogurt is my go-to for a thick, creamy marinade, but plain natural yogurt (including dairy-free varieties) can be used.
Lemon juice: Fresh lemon is ideal; if you don’t have lemon, use about half the amount of white or apple cider vinegar as a substitute.
Olive oil, garlic, herbs and spices: A good extra-virgin olive oil, fresh garlic (or garlic powder), dried oregano, paprika, cumin and a pinch of cinnamon add warmth and depth. Adjust herbs and spices to your preference.
Salt and pepper: Start with about 1/2 teaspoon salt and 1/4 teaspoon pepper, then adjust to taste.
How to bake chicken kabobs
Begin by soaking wooden skewers in water so they don’t burn in the oven—ideally for a few hours or overnight. If short on time, soak them while you prepare the chicken.
Dice the chicken into roughly 1 to 1.5 inch cubes and place them in a medium bowl. Add the yogurt, olive oil, lemon juice, crushed garlic, oregano, paprika, cumin, cinnamon (if using), honey, salt and pepper. Mix thoroughly so the chicken is evenly coated.
If you have time, cover and chill the chicken for a few hours or overnight to let the flavors develop. When ready to cook, preheat the oven to 425°F (220°C). Thread 5–6 pieces of chicken on each skewer, leaving a little space between each piece so air circulates and they cook evenly.
Arrange the skewers on a wire rack set over a foil-lined rimmed baking sheet, or directly on a lightly oiled baking sheet if you don’t have a rack. Bake for about 12–15 minutes, turning once halfway through, until the chicken is no longer pink and the internal temperature reaches 165°F (74°C). The edges should be lightly browned and slightly charred.
Helen’s Top Tips
- Marinate ahead if possible. Overnight refrigeration gives the best flavor and tenderness.
- Leave small gaps between chicken pieces on the skewers so heat circulates and they cook evenly.
- Line the baking sheet with foil for easy cleanup and use a wire rack to encourage even browning.
Serving ideas
Greek style: Serve the kabobs on a bed of lettuce, cucumber, tomatoes and thinly sliced red onion with a sprinkle of feta. Add tzatziki and warm pita or flatbread for a classic plate.
Family midweek meal: Pair with a simple Greek salad or sautéed greens and roasted or baked potatoes while the oven is on.
Entertaining: Use the skewers as the centerpiece of a Mediterranean platter with dips, roasted vegetables and bread—easy to serve and share.
Variations
- Add vegetables between the chicken pieces—bell peppers, zucchini, mushrooms, cherry tomatoes and red onion work beautifully.
- If you don’t have yogurt, the kabobs will still be tasty with a simple oil-and-lemon marinade.
- Change the flavor profile by swapping the Greek spices for curry paste, pesto or a teriyaki-style sauce.
- Turn the cooked chicken into pitas or wraps with salad and a creamy sauce or hummus.
Recipe FAQs
Timing depends on the size of the chicken pieces, but generally 12–15 minutes at 425°F (220°C). Check after 12 minutes and use a thermometer to ensure an internal temperature of 165°F (74°C).
Yes—boneless, skinless thighs are an excellent choice and can be used with the same marinade and cook time. Trim excess fat before marinating if needed.
Yes. You can thread the marinated chicken onto skewers up to a day ahead and keep them covered in the fridge until ready to bake.
More easy baked meat recipes
- Lemony baked chicken with feta makes a quick, comforting tray-bake for busy nights.
- Greek-style chicken and potatoes or simple baked thighs are both great oven-friendly mains.
- If you use an air fryer, you can crisp leftovers or cook similar chicken pieces quickly and evenly.
Easy Oven Chicken Kabobs (Greek Style)
Ingredients
- 8 wooden skewers, soaked in water
- 1.75 lb (about 800 g) boneless skinless chicken breasts, cut into 1–1.5 inch pieces (or thighs)
For the marinade
- 1/4 cup olive oil
- 1/2 cup Greek or plain natural yogurt
- Juice of 1/2 lemon (or ~1 tbsp white/apple cider vinegar)
- 2 cloves garlic, crushed (or 2 tsp garlic powder)
- 1 tbsp dried oregano
- 1 tsp paprika
- 1/2 tsp cumin
- 1/2 tsp ground cinnamon
- 1 tbsp honey
- 1/2 tsp salt and 1/4 tsp pepper
To serve
- Warmed pita or flatbread
- Tzatziki or yogurt-dill dip, lemon wedges
- Salad: lettuce, cucumber, tomatoes and sliced red onion
Instructions
- Place the diced chicken in a medium bowl. Add all of the marinade ingredients and mix well. Cover and chill for at least while you prepare other components, or up to overnight for best flavor.
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with foil and set a wire rack on top if you have one.
- Thread 5–6 pieces of the marinated chicken onto each skewer, leaving small gaps between pieces. Arrange the skewers on the prepared baking sheet or rack.
- Bake for 12–15 minutes, turning once halfway through, until chicken is cooked through, browned and slightly charred in spots. Check the internal temperature: 165°F (74°C) when done.
- Serve hot with salad, tzatziki and warm pita or flatbread.
Notes
Marinating: Longer marinating time improves tenderness and flavor but is not essential if you’re short on time.
Cooking time: Small or larger pieces will change cook time—check at 12 minutes and use a thermometer if unsure.
Storage: Raw marinated chicken can be frozen for up to 4 months; defrost overnight before cooking. Cooked leftovers keep in the fridge for a few days and reheat in the oven or air fryer until piping hot. Cooked leftovers also freeze well for up to 2 months.
Quick tzatziki: Mix Greek yogurt with crushed garlic, finely diced cucumber, chopped fresh dill and lemon juice for a simple dip to serve with the kabobs.
Nutrition (per serving, approximate)
Calories: 390 kcal • Protein: 45 g • Fat: 19 g • Carbs: 9 g