Description
These Best Ever Baked Chicken Kabobs are succulent, flavorful, and perfectly spiced chicken skewers baked to juicy perfection. Marinated with a blend of olive oil, oregano, garlic powder, smoked paprika, and parmesan cheese, then paired with a rich roasted garlic parmesan sauce, these kabobs offer an irresistible combination of savory and tangy flavors. Ideal for a quick weeknight dinner or entertaining guests, served alongside roasted vegetables or your favorite sides.
Ingredients
Scale
Chicken Kabobs
- 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)
Roasted Garlic
- 1 head garlic
- 1 teaspoon olive oil
- ¼ teaspoon kosher salt
Garlic Parmesan Sauce
- 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)
Instructions
- Prepare the Chicken: Cut the chicken tenders or breasts into 1 ½ to 2 inch cubes to ensure even cooking and marinating.
- Marinate Chicken: Place the cubed chicken in a bowl and season with olive oil, kosher salt, oregano, garlic powder, smoked paprika, baking powder, and freshly grated parmesan cheese. Mix thoroughly to coat all pieces and let marinate for at least 30 minutes to infuse flavors.
- Roast the Garlic: While the chicken marinates, preheat the oven to 425°F. Slice off the top of the garlic head to expose the cloves, drizzle with olive oil, and sprinkle with kosher salt. Wrap tightly in foil and roast on the top rack of the oven for 30 to 40 minutes, until cloves are soft and caramelized. Remove from oven and let cool slightly.
- Thread the Chicken: Thread the marinated chicken pieces onto skewers carefully, then place them on a baking sheet lined for easy cleanup.
- Bake the Kabobs: Bake the chicken skewers at 425°F for 10 to 12 minutes, flipping halfway through. During the flip, baste the kabobs with their own juices to keep them moist and flavorful. Remove from oven once fully cooked and juices run clear.
- Prepare Garlic Parmesan Sauce: In a small pot, melt unsalted butter over low heat. Squeeze the roasted garlic cloves out of their skins onto a plate and mash with a fork. Add the mashed garlic to the butter and stir well.
- Season the Sauce: Sprinkle in red chili flakes, oregano, and smoked paprika. Add mayonnaise and lemon juice and whisk together until combined and smooth.
- Finish the Sauce: Incorporate the parmesan cheese, chopped basil, and some reserved chicken juices from the baking sheet into the sauce. Mix well to develop a rich, creamy texture.
- Serve: Dip each kabob into the garlic parmesan sauce or brush generously. Arrange kabobs on a serving platter, sprinkle with additional chopped basil, and serve the extra sauce in a small bowl alongside. Complements roasted vegetables or your preferred side dishes perfectly.
Notes
- For juicier kabobs, marinate the chicken for up to 2 hours if time allows.
- If using wooden skewers, soak them in water for 30 minutes to prevent burning in the oven.
- Adjust the red chili flakes to taste for desired spice level.
- Leftover sauce can be refrigerated and used within 2 days.
- Serve with a side of roasted vegetables, rice, or a fresh green salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: baked chicken kabobs, roasted garlic sauce, parmesan chicken skewers, easy chicken kabobs, baked chicken recipe
