You can enjoy bright, summery flavors all year round with these easy, oven-baked chicken kabobs. We combine lean chicken breast with fresh vegetables like zucchini, summer squash, and red bell peppers for a colorful and satisfying meal.
The secret to keeping this dish incredibly juicy in the oven is our flavorful orange chile marinade and the creamy yogurt dipping sauce served on the side. This simple preparation locks in moisture without relying on heavy oils.
Best of all, this recipe is a perfect fit for low-sodium, diabetic-friendly, and Mediterranean diets with just 1g of saturated fat per serving. Discover more heart healthy chicken meals for your next wholesome dinner!
These oven-baked kabobs are a fantastic choice for a balanced diet because they pair lean protein with a colorful array of fiber-rich vegetables. The homemade marinade and dipping sauce rely on bright spices and plain Greek yogurt rather than heavy oils or excess salt, keeping the dish flavorful yet incredibly light.
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Bake the kabobs for 15 to 20 minutes at 375°F, turning them occasionally, until the chicken reaches an internal temperature of 165°F and the vegetables are tender.
Yes! For a simple sheet-pan meal, just toss your chicken pieces and chopped vegetables in the marinade and spread them in a single, even layer on a rimmed baking sheet.
The secret is not overcooking the lean breast meat and serving the kabobs alongside our yogurt-based dipping sauce to add creamy moisture and flavor right before eating.
We recommend baking these at 375°F for the perfect balance. If you prefer a slight char on your veggies, you can bump it to 400°F, but watch them closely so the chicken doesn't dry out.
If you loved the ease of these baked chicken kabobs, try these other protein-packed skewers, and don't forget to pair them with our delicious healthy tzatziki dressing as a refreshing creamy dip.
Capture the essence of our baked chicken kabobs with these vibrant dishes, and explore even more healthy Mediterranean recipes to complete your weekly meal plan.
Recipe yields 4 servings
Preheat grill to medium-high heat.
Make the sauce: In a small bowl, combine together the yogurt, vinegar, garlic, black pepper, mustard, horseradish, honey and 1/4 tsp of the salt. Cover with plastic wrap and refrigerate until serving.
Make the kebabs: In a large bowl, whisk together the rosemary, oil, garlic, the remaining 1/4 tsp salt, orange zest, chile powder and black pepper. Add chicken, onion, zucchini, yellow squash and bell pepper. Toss to coat chicken and vegetables. Thread chicken and vegetables alternately onto 4 (12-inch) metal or wooden skewers (if using wooden skewers, soak them in warm water for 30 minutes before use). Discard the marinade.
Grill the kebabs, covered with grill lid, for 12 minutes, or until chicken is cooked through, turning occasionally. Let the kebabs stand for 5 minutes. Serve with the dipping sauce.
On the Grill: If you prefer a classic summer char, preheat your outdoor grill to medium-high heat. Grill the kebabs, covered with the grill lid, for about 12 minutes, turning occasionally until the chicken is cooked through.
These kabobs pair wonderfully with a base of fiber-rich grains like brown rice, quinoa, or whole-wheat couscous to soak up the delicious yogurt sauce. For an extra boost of greens, serve them alongside a crisp Greek side salad.
You can easily substitute a dairy-free plain yogurt if you need to avoid dairy.
If you prefer less heat or don't have it on hand, swap it out for mild paprika or a touch of oregano.
Summer squash and zucchini can easily be swapped for cherry tomatoes or mushrooms depending on what is in season.
Many of our chicken and vegetable recipes can enhance your summer grilling repertoire. Try our Chicken and Pineapple Kebabs, Sweet and Sour Chicken Kebabs or Grilled Chicken with Corn Salsa. We also have lots of other healthy chicken recipes that are low in fat, sodium and calories but loaded with taste, so you’ll never go hungry!