Craving the deliciousness of grilled kebabs but don't have a grill? No worries! These oven cooked chicken kebabs offer all the flavour without the need for outdoor cooking. Get ready for juicy, tender chicken and perfectly cooked veggies all from the comfort of your kitchen.
This recipe offers a base for creating a variety of flavour combinations. From Mediterranean-inspired to vibrant Indian flavours, these kebabs adapt to suit your tastebuds.
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What about Kebabs?
Kebab-style cooking (meat grilled on skewers) dates back to ancient times, likely originating in the Middle East and Central Asia. While kebabs were traditionally cooked over an open fire, home cooks eventually adapted the concept to work in their regular ovens. This made kebabs even more accessible for everyday meals.
The use of yogurt as a marinade has deep roots in cuisines from the Middle East, India, and the Mediterranean. Yogurt's acidity and enzymes are natural tenderizers, making it ideal for flavouring and infusing moisture into meat.
Why We Love It?
These oven cooked chicken kebabs are generally lower in fat and calories compared to some other cooking methods, especially when using lean chicken. They're a great way to enjoy a satisfying meal without sacrificing healthy choices.
The yogurt in the marinade acts as a natural tenderizer, breaking down the proteins in the chicken. This results in incredibly juicy chicken with a melt-in-your-mouth texture. You can customize your kebabs with your favourite vegetables and adjust the flavours of the marinade to suit your preferences.
Ingredients
Here's a breakdown of my delicious oven cooked chicken kebabs ingredients, highlighting their flavour profiles and roles in the recipe:
- 400 g Chicken Thighs: A perfect choice for kebabs! Chicken thighs are naturally flavourful and juicy, making them forgiving to cook and less likely to dry out.
- 100 g Smoked Pork Fat: Adds a rich, smoky depth of flavour and extra juiciness to the kebabs. This unexpected ingredient brings a unique twist.
- Two Onions: A classic kebab component, onions offer sweetness and a slight pungent bite which enhances the meat's flavour.
- One Bell Pepper: Bring bright colour, a touch of sweetness, and a fresh, crisp-tender texture to complement the other elements.
For the marinade, I will use:
- Olive Oil: Provides a base for the marinade, helps distribute the flavours, and promotes browning during cooking.
- Salt & Pepper: The essential seasoning duo to enhance all the other flavours.
- Caraway Powder & Ground Coriander: Add warm, earthy notes with hints of citrus. These spices are often used in Middle Eastern and Mediterranean cooking.
- Garlic & Onion Granules: Provide a savoury backbone of flavour to the marinade.
- Sumac: This spice has a tangy, lemony flavour that brightens up the dish and works beautifully with the chicken and yogurt.
- Lemon Juice: Adds acidity which helps tenderize the chicken and offers a vibrant, fresh flavour component.
- Greek Yogurt: The star of the marinade! Greek yogurt's creamy texture and slight tang create ultra-tender, flavourful chicken.
How to Make the Oven Cooked Chicken Kebabs?
Prepare the Ingredients
If using bone-in chicken thighs, you will have to debone them first. Then, cut the chicken thighs into equal-sized pieces about 1-inch thick.
Cut the onion, pepper, and bacon into equal-sized pieces so they cook evenly.
Marinade the Meat
In a large bowl, put the chicken cubes, and add the olive oil, sea salt, ground pepper, caraway powder, ground coriander, garlic granules, onion granules, sumac, and lemon juice. Add the Greek yogurt and toss to coat evenly.
Cover and refrigerate for at least 1 hour, preferably longer (up to overnight) for maximum flavour absorption.
Make the Kebabs
Thread the marinated chicken cubes onto skewers, alternating with onion wedges, bell pepper pieces, and cubes of smoked pork fat. Aim for a good mix of flavours and textures on each skewer.
To prevent the chicken from drying out, place the pieces of bacon next to the chicken. As the bacon cooks, its fat will melt and infuse the chicken, making it soft and juicy.
Here's where you can use your imagination for the ingredients to put on the skewers. You can add tomatoes, zucchini, eggplants, or even fruits like peaches, apples, or pineapple.
Bake the Chicken Kebabs
Place the chicken kebabs on the prepared baking sheet or on the baking tray with rack, leaving a bit of space between them.
Bake for 15-20 minutes at 200 C Fan (392 F), or until the chicken is cooked through (internal temperature of 165°F/74°C) and the vegetables are tender. Rotate the kebabs and put it back for another five minutes, this time at 200 C (392 F) with the grill function.
Let the chicken kebabs rest for a few minutes before serving, to become more soft and juicy.
This is my oven cooked chicken kebabs recipe – ideal for days when you can't cook outside on the grill
How to Serve?
Served with crispy roasted potatoes or potato salad, or with a Greek-inspired cabbage salad, tzatziki sauce, lemon wedges, and warm pita, the oven cooked chicken kebabs can be a delicious dinner. Also you can remove ingredients from the skewers and create a beautiful salad with extra fresh vegetables, feta cheese, and a vinaigrette dressing.
F.A.Q.
Depending on the size of your ingredients, kebabs usually take 15-30 minutes to cook in the oven at 400°F (200°C). Cook chicken to an internal temperature of 165°F (74°C) for safety.
Yes, you can put wooden skewers in the oven, but must soaking wooden skewers in water for at least 30 minutes (ideally overnight) helps prevent them from burning or catching fire in the oven.
The best way to ensure your chicken kebabs stay juicy and delicious is to marinade. A flavourful marinade not only adds taste, but ingredients like yogurt, olive oil, and citrus juices help tenderize and infuse moisture into the chicken.
How to Store?
Before storing, allow the chicken kebabs to cool to room temperature. Place the kebabs in an airtight container lined with paper towels to absorb extra moisture. Store the cooked kebabs in the refrigerator for up to 3-4 days.
You can also remove the chicken and vegetables from the skewers and store them separately in airtight containers. This may help with portioning and reheating.
For reheating in oven, preheat your oven to 350°F (175°C). Place the kebabs (or chicken and vegetables separately) on a baking sheet and reheat for about 10-15 minutes, or until heated through. Always make sure that the chicken is heated all the way through before eating to prevent foodborne illness.
Oven Cooked Chicken Kebabs
Equipment
- 5 skewers
Ingredients
- 400 g chicken thighs deboned
- 2 pcs onions medium sized
- 1 pc bell pepper orange or red colour
- 100 g pork fat smoked
Marinade
- 1 teaspoon sea salt kosher
- ½ teaspoon ground pepper freshly ground
- ½ teaspoon onion granules
- ½ tsp garlic granules
- ½ teaspoon sumac
- ½ teaspoon caraway powder
- ½ teaspoon ground coriander
- 2 tablespoon olive oil extra virgin
- 2 tablespoon Greek yoghurt full fat
Instructions
- Cut the chicken thighs into equal-sized pieces about 1-inch thick. Cut the onion, pepper, and bacon into equal-sized pieces so they cook evenly.
- Put the chicken cubes in a bowl, and add the olive oil, sea salt, ground pepper, caraway powder, ground coriander, garlic granules, onion granules, sumac, lemon juice and Greek Yoghurt. Toss to coat evenly.
- Cover and refrigerate for at least 1 hour.
- Thread the marinated chicken onto skewers, alternating with onion wedges, bell pepper pieces, and cubes of smoked pork fat.
- Place the kebabs on the baking tray with rack, leaving a bit of space between them.
- Bake for 15-20 minutes at 200 C Fan (392 F), rotate the kebabs and put it back for another five minutes, this time at 200 C (392 F) with the grill function.
- Let the chicken kebabs rest for a few minutes before serving, to become more soft and juicy.
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