Sheet Pan Chicken Kabobs
These Sheet Pan Chicken Kabobs are an easy sheet pan dinner recipe made with tender chicken breast, colorful bell peppers, mushrooms, and a simple savory marinade made with olive oil, soy sauce, and seasonings.
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Kabobs are usually served as an easy main dish for cookouts, and these sheet pan chicken kabobs are like grilled chicken kabobs, but no need for an actual grill. When we want grilled-taste chicken kabobs, sheet pan is an option for me.
It really goes well with a side of garlic rice or a simple pasta salad (you can check some pasta salad ideas here, which almost all of them pair perfectly with chicken kabobs)
How to Make Sheet Pan Chicken Kabobs Recipe Title
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. Wash the mushrooms and peppers.
2. Cut the peppers into pieces about 1 ½ – 2 inches big.
3. Cut the chicken into 1 ½ inch pieces.
4. Whisk the olive oil, soy sauce, worcestershire sauce, and seasonings together in a small bowl.
5. Add the chicken to a large bowl or gallon ziplock and pour the mixture over the chicken, stir to combine. Allow the chicken to marinade for a few hours, or even overnight.
6. Once ready to cook, preheat the oven to 425 degrees.
7. Line a baking sheet with parchment paper for easier cleanup.
8. Onto the skewer, add a yellow pepper, chicken, mushroom, chicken, red pepper, chicken, and repeat that order one more time.
9. Transfer the baking sheet to the oven and bake for 20 minutes, until the chicken is done.
Serve & Enjoy!
Serve with your favorite side dish.
Important Recipe Notes
- Let the chicken sit in the marinade for at least 30 minutes, but if you have time, a few hours or overnight will give the best taste and juiciness.
- Cut everything evenly – Try to keep the chicken and veggies in similar-sized pieces so they cook at the same time and finish evenly.
- If you’re using bamboo skewers, soak them in water for at least 20–30 minutes before baking to prevent burning in the oven.
- Don’t overcrowd the pan – Give the kabobs a little space so the heat can circulate properly and everything roasts instead of steaming.
- Check chicken doneness – Chicken should be fully cooked with no pink inside. If you have a thermometer, the internal temperature should reach 165°F (75°C).
- You can add vegetables, like zucchini, onions, or cherry tomatoes, if you want more color and variety.
- If you want a slightly charred, grilled look, broil the kabobs for 2–3 minutes at the end of baking.
Sheet Pan Chicken Kabobs
Ingredients
- 1½ pounds boneless skinless chicken breast
- 2 tbsp olive oil
- 1 tbsp soy sauce
- 1 tbsp worcestershire sauce
- 1 tbsp minced garlic
- 1 tsp oregano
- ½ tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 4 oz white mushrooms
Instructions
- Wash the mushrooms and peppers.
- Cut the peppers into pieces about 1 ½ – 2 inches big.
- Cut the chicken into 1 ½ inch pieces.
- Whisk the olive oil, soy sauce, worcestershire sauce, and seasonings together in a small bowl.
- Add the chicken to a large bowl or gallon ziplock and pour the mixture over the chicken, stir to combine. Allow the chicken to marinade for a few hours, or even overnight.
- Once ready to cook, preheat the oven to 425 degrees.
- Line a baking sheet with parchment paper for easier cleanup.
- Onto the skewer, add a yellow pepper, chicken, mushroom, chicken, red pepper, chicken, and repeat that order one more time.
- Transfer the baking sheet to the oven and bake for 20 minutes, until the chicken is done.
- Serve with your favorite side dish.
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