Name: Best Ever Baked Chicken Kabobs Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1 ½ pounds chicken tenders (or chicken breast cut into 1 ½ – 2 inch cubes); 2 tablespoons olive oil; 1 ¼ teaspoon kosher salt; 1 ½ teaspoon oregano; 1 ½ teaspoon garlic powder; 1 ½ teaspoon smoked paprika; 1 ½ teaspoon baking powder; ¼ cup parmesan cheese (freshly grated); 1 head garlic; 1 teaspoon olive oil; ¼ teaspoon kosher salt; 1 stick unsalted butter (melted); ¼ teaspoon red chili flakes; ½ teaspoon oregano; ½ teaspoon smoked paprika; 2 tablespoons mayonnaise; 2 tablespoons lemon juice; ½ cup parmesan cheese (freshly grated); 2 tablespoons basil (finely chopped, plus more for serving)

Ingredients

1 ½ pounds chicken tenders (or chicken breast cut into 1 ½ – 2 inch cubes)

2 tablespoons olive oil

1 ¼ teaspoon kosher salt

1 ½ teaspoon oregano

1 ½ teaspoon garlic powder

1 ½ teaspoon smoked paprika

1 ½ teaspoon baking powder

¼ cup parmesan cheese (freshly grated)

1 head garlic

1 teaspoon olive oil

¼ teaspoon kosher salt (for garlic)

1 stick unsalted butter (melted)

¼ teaspoon red chili flakes

½ teaspoon oregano

½ teaspoon smoked paprika

2 tablespoons mayonnaise

2 tablespoons lemon juice

½ cup parmesan cheese (freshly grated, for sauce)

2 tablespoons basil (finely chopped, plus more for serving)

Instructions

Step 1: Cut the chicken tenders or breasts into 1 ½ to 2 inch cubes. Place them in a bowl.

Step 2: Season the chicken with olive oil, kosher salt, oregano, garlic powder, smoked paprika, baking powder, and freshly grated parmesan cheese. Mix well and let it marinate for at least 30 minutes.

Step 3: While the chicken marinates, prepare the roasted garlic. Preheat the oven to 425°F.

Step 4: Cut the top off the garlic head to expose the cloves. Drizzle with olive oil and sprinkle with kosher salt. Cover with foil and roast on the top rack for 30-40 minutes, until soft. Let it cool slightly, then squeeze out the roasted garlic cloves.

Step 5: Thread the marinated chicken pieces onto skewers and place them on a baking sheet.

Step 6: Bake the chicken kabobs at 425°F for about 10-12 minutes. Flip halfway through cooking and baste with the pan juices to keep them juicy. Once cooked through, remove from the oven.

Step 7: While the chicken cooks, make the garlic parmesan sauce. Melt the stick of butter over low heat in a small pot.

Step 8: Add the mashed roasted garlic to the melted butter. Stir in red chili flakes, oregano, smoked paprika, mayonnaise, and lemon juice. Whisk until well combined.

Step 9: Stir in parmesan cheese, chopped basil, and some of the reserved chicken juices from the baking sheet. Mix well.

Step 10: Dip each cooked kabob into the sauce, then arrange on a serving platter. Sprinkle with extra chopped basil and serve remaining sauce on the side.

Step 11: Enjoy your kabobs with roasted veggies or your favorite side dishes.

Tips & Variations

For more smoky flavor, try using smoked sea salt instead of kosher salt in the marinade.

You can substitute chicken breasts for tenders, just be careful not to overcook and dry out the meat.

Soak wooden skewers in water for 30 minutes before threading chicken to prevent burning in the oven.

Add bell peppers, onions, or cherry tomatoes to the skewers for added color and texture.

FAQs

Can I make these kabobs ahead of time?

Yes, you can marinate the chicken a day ahead and keep it covered in the refrigerator. Assemble the skewers and bake them when ready to serve for best freshness.

Can I grill the chicken kabobs instead of baking?

Absolutely! Grilling works wonderfully on medium-high heat. Cook for about 10-12 minutes, turning occasionally and basting with sauce or marinade to keep them juicy.