Can I tell you one of my very favorite things in the whole world? A shish kabob. Juicy chunks of chicken, sweet peppers with a little char on the edges, and mushrooms that soak up all that marinade. Food on a stick just makes dinner feel like a party!

Lucky for me, my old man is a bona fide grill master. When he fires up the grill for kabobs, I am a happy, happy girl. But sometimes the grill master is just not available, and a girl still needs her kabobs.

That's where this recipe comes in. These Easy Sheet Pan Chicken Kabobs bake right in the oven, no grill and no grill master required. You get all that juicy, colorful kabob goodness from one sheet pan lined with parchment paper, so cleanup is practically nothing.

I call them my girl shish kabobs. They're yummy, easy, and fast to clean up, and that's my kind of dinner. 💁‍♀️

Why You'll Love These Sheet Pan Chicken Kabobs

• No grill needed. You get kabob flavor straight from your oven, any time of year.
• The marinade uses pantry staples. Soy sauce, worcestershire, garlic, and a few spices you probably already have do all the heavy lifting.
• Prep takes about 15 minutes. Most of the work is the marinade, and it happens while you're off doing other things.
• Cleanup is easy. One sheet pan plus parchment paper means hardly anything to scrub.
• They're colorful and fun to eat. Red and yellow peppers make a weeknight plate look like you tried way harder than you did.
• They're budget friendly. Chicken breast, two peppers, and a handful of mushrooms feed four. Sparkle Without the Splurge, baby!

Recipe at a Glance

Servings: 4
Prep Time: 15 minutes, plus marinating time
Cook Time: 20 minutes

Ingredients

For the marinade:

• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper

For the kabobs:

• 1½ pounds boneless, skinless chicken breast
• 1 red bell pepper
• 1 yellow bell pepper
• 4 ounces white mushrooms

What You'll Need

• Measuring spoons [Amazon affiliate link]
• Cutting board [Amazon affiliate link]
• Sharp knife [Amazon affiliate link]
• Small bowl and whisk [Amazon affiliate link]
• Large bowl or gallon zip-top bag [Amazon affiliate link]
• Sheet pan [Amazon affiliate link]
• Parchment paper [Amazon affiliate link]
• Skewers [Amazon affiliate link]

How to Make Chicken Kabobs in the Oven

1. Wash the mushrooms and peppers.
2. Cut the peppers into pieces about 1½ to 2 inches big.
3. Cut the chicken into 1½-inch pieces.
4. Whisk the olive oil, soy sauce, worcestershire sauce, garlic, oregano, paprika, salt, and pepper together in a small bowl.
5. Add the chicken to a large bowl or gallon zip-top bag. Pour the marinade over the chicken and stir to combine. Let the chicken marinate for a few hours, or even overnight in the fridge.
6. When you're ready to cook, preheat the oven to 425 degrees.
7. Line a baking sheet with parchment paper for easier cleanup.
8. Thread each skewer in this order: yellow pepper, chicken, mushroom, chicken, red pepper, chicken. Then repeat that order one more time. Lay the finished skewers on the sheet pan.
9. Bake for 20 minutes, until the chicken is cooked through.
10. Serve with your favorite sides. Ideas are below!

Tara's Tips

• Soak wooden skewers first. If you're using bamboo skewers, soak them in water for about 30 minutes so the ends don't scorch in a hot oven. Or skip the soak with reusable metal skewers [Amazon affiliate link].
• Check the chicken's temperature. Chicken is done at 165°F. An instant-read thermometer [Amazon affiliate link] takes the guesswork out, and it's one of the best kitchen bucks you'll ever spend.
• Keep the pieces the same size. Cut the chicken and veggies about the same size so everything cooks evenly and nothing is left raw in the middle.
• Halve any big mushrooms. Small button mushrooms can go on whole. Cut the big ones in half so they don't split when you thread them.
• Marinate in the morning. Mix the marinade and chicken before work, and dinner is basically skewer-and-bake when you get home.
• Let the kids help. Threading skewers is a fun job for little helpers, and they're more likely to eat what they built.

What to Serve With Chicken Kabobs

These kabobs play nicely with all kinds of easy sides:

• Rice. Plain white, buttery rice pilaf, or a simple fried rice soaks up all those juices. [internal link]
• Crisp salad. A simple green salad or a cool cucumber salad balances the savory chicken. [internal link]
• Warm pita bread. Slide everything off the skewer and tuck it into a pita with a little tzatziki or ranch.
• Roasted potatoes. Pop a pan of potatoes in the oven alongside for a hearty, meat-and-potatoes kind of dinner. [internal link]
• Pasta salad. It's perfect if you're channeling summer cookout vibes. [internal link]
• Corn on the cob. It's simple, sweet, and always welcome next to anything on a stick.

More Easy Skewer Recipes

• Antipasto Skewers
• Tortellini Skewers
• Watermelon Prosciutto Skewers
• Hot Dog Skewers

Yield: 4

Easy Sheet Pan Chicken Kabobs

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These sheet pan chicken kabobs bake right in the oven at 425 degrees, so you get juicy chicken skewers with red and yellow bell peppers and mushrooms without ever firing up the grill. 

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 1½ pounds boneless, skinless chicken breast
• 2 tablespoons olive oil
• 1 tablespoon soy sauce
• 1 tablespoon worcestershire sauce
• 1 tablespoon minced garlic
• 1 teaspoon oregano
• ½ teaspoon paprika
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 red bell pepper
• 1 yellow bell pepper
• 4 oz white mushrooms

Instructions

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.
10. Serve with your favorite side dish.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 376Total Fat: 14gSaturated Fat: 3gUnsaturated Fat: 11gCholesterol: 145mgSodium: 625mgCarbohydrates: 9gFiber: 2gSugar: 3gProtein: 55g

Storage Notes

Refrigerate leftovers in an airtight container for up to 3 to 4 days. To reheat, warm them in a 350-degree oven for about 10 minutes, or microwave in short bursts so the chicken doesn't dry out. Leftover kabob chicken is also great chopped up over a salad or tucked into a wrap for lunch.

A Kabob Night Whenever You Want It

I'll always love my old man's grilled shish kabobs. But it sure is nice to know I don't have to wait on the grill master to get my kabob fix. With a quick marinade, one sheet pan, and 20 minutes in the oven, girl shish kabob night can happen any night I want.

Give these Easy Sheet Pan Chicken Kabobs a try, and let me know if they become a regular at your house too!