Broiled Chicken Kabobs in the Oven
If you don’t have a grill, you can still make juicy chicken kabobs in the oven. The chicken and vegetable kabobs soak in so much flavor from the dill yogurt marinade and get some char from broiling in the oven.
- Prep Time: 45 mins
- Cook Time: 10 mins
- Total Time: 55 mins
- Yield: 2-4 1x
- Category: Entree
Ingredients
Scale
Marinade for 2 chicken breasts
- 2 boneless skinless chicken breasts (you can also use 4 boneless skinless chicken thighs)
- 1/3 cup yogurt or mayonnaise
- 1 Tablespoon lemon juice
- 1–2 garlic cloves, grated
- 1 Tablespoon grated onion
- 1 teaspoon dry mustard or 1/2 Tablespoon dijon mustard
- 1/2 teaspoon smoked paprika
- 2 Tablespoons olive oil
- 1 1/2 Tablespoons fresh herbs (dill, parsley and thyme)
Vegetables:
- 2 tomatoes
- 1 bell pepper
- 1 shallot
- 1–2 Tablespoons olive oil
- salt, pepper
- herbs (parsley, dill and thyme)
- 1 garlic clove, minced
Instructions
- Cut the chicken into 1 inch pieces. Combine all the marinade ingredients and mix them up with the chicken. Cover and refrigerate for 30 minutes and up to 6-8 hours. I wouldn’t marinate it longer than that, since the acid in the yogurt and lemon juice will break apart the protein in the meat too much and make it mushy.
- Cut the seeded tomatoes and bell pepper into 1 inch pieces and the shallot (or onion) just a little bit smaller, since it will need a little more time to soften.
- Mix the vegetables with the olive oil, herbs and garlic and ground black pepper, but don’t season it with salt until right before you broil them. The salt will draw out moisture out of the vegetables, especially the tomatoes and they will become very mushy and soggy if you leave them in the salt for too long. Refrigerate the vegetables also.
- Preheat the broiler in your oven and set the oven rack to a position as close to the heating element as you can, to the highest rack. Line a large rimmed baking sheet with aluminum foil. Place a metal cooling rack inside the rimmed baking sheet.
- Thread the chicken and the vegetables onto metal skewers. Place the skewers on top of the cooling rack and place in the preheated oven.
- Cook for about 8-12 minutes total, depending on your oven. Turn the kabobs over halfway through cooking. They cook pretty quickly, so check them often.