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In this section, I’ll break down the key ingredients for making delicious sheet pan chicken kabobs. Using fresh and vibrant components is crucial for flavor and enjoyment. - Chicken: 1 lb chicken breast, cut into 1-inch cubes - Vegetables: Bell pepper, red onion, zucchini, cherry tomatoes - Marinade Components: Olive oil, lemon juice, spices The chicken serves as the main protein source. I prefer chicken breast for its lean quality and ability to absorb flavors. Cut it into 1-inch cubes to ensure even cooking. Next, choose colorful vegetables. I love using bell peppers for their crunch and sweetness. Red onion adds a nice bite, while zucchini offers a tender texture. Cherry tomatoes bring a burst of juiciness. For the marinade, mix olive oil and lemon juice. These ingredients help tenderize the chicken and add a zesty kick. Spices like smoked paprika, garlic powder, and cumin round out the flavor profile. This combination makes the kabobs not just tasty, but also aromatic. Gather these ingredients before you start cooking. Having everything ready makes the process smooth and enjoyable. {{ingredient_image_2}} First, set your oven to 400°F (200°C). This heat will cook the kabobs evenly. In a big bowl, mix together: - 3 tablespoons extra virgin olive oil - 2 tablespoons fresh lemon juice - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon ground cumin - Salt and freshly ground black pepper to taste Whisk it all until it blends well. This is your tasty marinade. Add 1 lb of chicken breast, cut into 1-inch cubes. Make sure every piece gets coated. Let it sit for at least 15 minutes. For more flavor, you can chill it for up to 1 hour. In another bowl, toss together: - 1 bell pepper, cut into 1-inch chunks - 1 red onion, cut into wedges - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes, halved Drizzle with olive oil and sprinkle salt and pepper. Make sure they are well mixed. Line a sheet pan with parchment paper. This helps with cleanup. Spread the marinated chicken and seasoned vegetables on the sheet pan. Keep them in a single layer. This way, they roast evenly. Put the pan in the oven. Roast for 20-25 minutes. Check that the chicken reaches 165°F (75°C). The vegetables should be soft and slightly caramelized. Halfway through, give everything a gentle toss. This helps with browning. For the best flavor, marinate the chicken for at least 15 minutes. This short time allows the spices to soak in. If you have more time, refrigerate it for up to 1 hour. The longer you marinate, the richer the taste. Feel free to add more veggies to your kabobs. Here are some great choices: - Mushrooms - Asparagus - Bell peppers of different colors - Eggplant - Pineapple chunks Mix and match to find your favorite combo! To roast your kabobs evenly, follow these tips: - Spread chicken and veggies out on the pan. - Avoid overcrowding for better air flow. - Toss them halfway through cooking. This helps with even browning. - Use a meat thermometer to check the chicken’s doneness. Aim for 165°F (75°C). These steps guarantee a tasty, well-cooked meal every time! Pro Tips Marinate Longer for More Flavor: For the best flavor, try marinating the chicken for at least 1 hour or even overnight. This allows the spices to fully penetrate the meat. Use Skewers for Grilling: If you prefer grilling, thread the marinated chicken and vegetables onto skewers. Soak wooden skewers in water for 30 minutes to prevent burning on the grill. Experiment with Vegetables: Feel free to mix and match your favorite vegetables! Mushrooms, asparagus, or even pineapple can add unique flavors and textures to your kabobs. Check Chicken Temperature: Always use a meat thermometer to ensure the chicken is cooked through. The internal temperature should reach 165°F (75°C) for safe consumption. {{image_4}} You can switch up the protein in these kabobs. Try using shrimp, beef, or tofu. Each option brings its own taste and texture. For shrimp, marinate for just 10 minutes. For beef, cut it into 1-inch cubes like the chicken. Tofu should be firm and pressed to remove water. Marinate it for at least 30 minutes to soak up the flavors. Feel free to play with spices and marinades. If you want a kick, add cayenne pepper or chili powder. For a sweeter touch, try honey or maple syrup in the marinade. You can also use fresh herbs like rosemary or thyme for a fresh taste. Experimenting with spices keeps your kabobs exciting and new every time. For a veggie-only kabob, skip the chicken and focus on the vegetables. Use bell peppers, onions, zucchini, and cherry tomatoes. You can add mushrooms, asparagus, or eggplant for more flavor. Toss them in the same marinade, then roast as usual. You’ll still get that delicious, caramelized taste. This option is great for vegetarians or anyone wanting a lighter meal. After enjoying your delicious kabobs, you can easily store leftovers. First, let the kabobs cool to room temperature. Next, place them in an airtight container. You can refrigerate them for up to four days. For longer storage, freeze the kabobs. Wrap them tightly in plastic wrap, then place them in a freezer bag. This way, they can last up to three months. To reheat your kabobs and keep them tasty, use an oven or a skillet. For the oven, set it to 350°F (175°C). Place the kabobs on a baking sheet and cover with foil. Heat for about 15 minutes. If you choose a skillet, add a little oil on medium heat. Cook the kabobs for about 5-7 minutes, turning them often. This keeps the chicken juicy and the veggies crisp. When stored properly, your chicken kabobs last in the fridge for about four days. In the freezer, they can stay fresh for around three months. It is best to eat them within these time frames to enjoy their best flavor and texture. Always check for any changes in color or smell before eating. Yes, you can use frozen chicken. Just make sure to thaw it first. You can safely thaw chicken in the fridge overnight or use the microwave. After thawing, cut it into 1-inch cubes. This will help it cook evenly. If you don’t thaw it, the chicken may not cook all the way through. A few great side dishes match well with sheet pan kabobs: - Rice: White or brown rice is simple and tasty. - Salad: A fresh green salad adds crunch. - Couscous: This fluffy grain is quick and easy. - Pita bread: Great for scooping up chicken and veggies. - Dipping sauces: Try tzatziki or hummus for a fun twist. To check if the chicken is cooked, use a meat thermometer. The internal temperature should reach 165°F (75°C). If you don’t have a thermometer, cut into a piece. The meat should be white and juices should run clear. If it’s still pink, cook it a little longer. Always ensure your chicken is safe to eat! This article covered making tasty chicken kabobs. We listed key ingredients for a great meal. You learned step-by-step instructions and useful tips for perfect cooking. We shared different variations to explore new flavors and even storage methods for leftovers. These kabobs are easy to make and enjoy. Whether you’re cooking for family or friends, everyone will love them. Try the tips and variations to customize your next batch. Happy cooking!

Sizzling Sheet Pan Chicken Kabobs

Delicious chicken kabobs roasted with colorful vegetables, perfect for a quick and flavorful meal.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4
Calories 350 kcal

Ingredients
  

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 whole bell pepper (your choice of color), cut into 1-inch chunks
  • 1 whole red onion, cut into wedges
  • 1 whole zucchini, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • to taste salt and freshly ground black pepper
  • for garnish fresh parsley, finely chopped

Instructions
 

  • Preheat the Oven: Begin by preheating your oven to 400°F (200°C). This ensures the oven is hot enough for an even roast.
  • Prepare the Marinade: In a large mixing bowl, combine the olive oil, fresh lemon juice, smoked paprika, garlic powder, ground cumin, and season with salt and black pepper. Whisk together until well blended, creating a flavorful marinade.
  • Marinate the Chicken: Add the cubed chicken breast to the marinade, ensuring that all pieces are well coated. For optimal flavor, let the chicken marinate for a minimum of 15 minutes, or refrigerate for up to 1 hour to enhance the taste.
  • Prepare the Vegetables: In a separate bowl, toss the diced bell pepper, red onion wedges, zucchini half-moons, and halved cherry tomatoes with a light drizzle of olive oil, along with a sprinkle of salt and pepper to taste. Ensure the vegetables are evenly coated.
  • Assemble the Kabobs: Line a sheet pan with parchment paper for easy cleanup. Arrange the marinated chicken and seasoned vegetables in a single layer, ensuring they are not overcrowded for even roasting.
  • Roast the Kabobs: Place the prepared sheet pan in the preheated oven. Roast for 20-25 minutes, or until the chicken is fully cooked (internal temperature should reach 165°F/75°C) and the vegetables are tender and slightly caramelized. Be sure to give everything a gentle toss halfway through the cooking time for even browning.
  • Garnish and Serve: Once cooked, remove the sheet pan from the oven. Sprinkle freshly chopped parsley over the kabobs for a pop of color and freshness before serving.

Notes

Serve directly from the sheet pan for a rustic approach, or transfer to a large serving platter. Add lemon wedges on the side for an extra citrus kick!
Keyword chicken, easy dinner, kabobs, sheet pan