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- 1 lb chicken breast, cut into 1-inch cubes - 1 bell pepper (any color), cut into 1-inch pieces - 1 red onion, cut into wedges - 1 zucchini, sliced into half-moons - 1 cup cherry tomatoes - 3 tablespoons olive oil - 2 tablespoons lemon juice - 2 teaspoons smoked paprika - 1 teaspoon garlic powder - 1 teaspoon cumin - Salt and pepper to taste - Fresh parsley, chopped (for garnish) You can swap chicken breast for chicken thighs. Thighs make the dish juicier. If you want a vegetarian option, use firm tofu or mushrooms. For the bell pepper, try using asparagus or broccoli. You can mix up the spices too. Try oregano or coriander for a different taste. When measuring liquid ingredients, use a liquid measuring cup. This helps you see the amount better. For dry ingredients, like spices, use a spoon to scoop and level off. This ensures you add the right amount. If you don't have a scale, a cup can be a handy tool. One cup of chopped veggies should be packed lightly. Always taste your marinade before adding salt and pepper. This ensures it's just right for your kabobs. {{ingredient_image_1}} Start by preheating your oven to 400°F (200°C). This step is key for cooking the chicken and veggies evenly. A hot oven helps seal in flavors and keeps everything juicy. In a large bowl, mix together three tablespoons of olive oil and two tablespoons of lemon juice. Then, add two teaspoons of smoked paprika, one teaspoon of garlic powder, and one teaspoon of cumin. Season with salt and pepper to taste. Whisk until it is well combined. Next, take one pound of cubed chicken breast and add it to the marinade. Stir the chicken until every piece is coated. Let it sit for at least 15 minutes to soak up the flavors. If you have more time, marinate it in the fridge for up to one hour. While the chicken marinates, prepare the vegetables. In a separate bowl, toss one cut bell pepper, one red onion in wedges, one sliced zucchini, and one cup of cherry tomatoes. Drizzle with olive oil and add a pinch of salt and pepper. Mix well to coat them evenly. Take a sheet pan and line it with parchment paper. Arrange the marinated chicken and prepared vegetables in a single layer on the pan. This helps them cook evenly and makes clean-up easier. Place the sheet pan in the preheated oven. Roast the kabobs for 20 to 25 minutes. Check for doneness by ensuring the chicken is fully cooked and the veggies are tender. Turn them halfway through cooking for even browning. Once done, remove the kabobs from the oven. Sprinkle fresh chopped parsley on top for a burst of color and flavor. Serve hot and enjoy your delicious meal! To get juicy chicken, cut the breast into 1-inch cubes. This size cooks evenly. Marinate the chicken for at least 15 minutes. If you have more time, go for 1 hour. This helps the chicken absorb all the yummy flavors. Roast the chicken at 400°F for 20-25 minutes. Check that it reaches 165°F inside. Use a meat thermometer for best results. You can use many vegetables for this dish. I love bell peppers, red onions, zucchini, and cherry tomatoes. Their colors make the dish pop. Bell peppers add sweetness, while red onions give a nice bite. Zucchini is tender and adds great texture. Cherry tomatoes burst with flavor as they cook. Feel free to mix in your favorites, like mushrooms or asparagus. The marinade is key to great taste. Mix olive oil, lemon juice, smoked paprika, garlic powder, cumin, salt, and pepper. This blend gives a nice smokiness and bright flavor. Don't skip the lemon juice; it adds nice acidity. Let the chicken soak in the marinade for the best taste. You can also try adding herbs like thyme or oregano for extra zest. Pro Tips Tip on Marinating: For the best flavor, marinate the chicken for at least 30 minutes to 1 hour. This allows the spices to penetrate the meat more thoroughly. Tip on Vegetable Variations: Feel free to swap in your favorite vegetables, such as mushrooms, asparagus, or eggplant, for a personalized touch. Tip on Even Cooking: Cut all ingredients into similar sizes to ensure even cooking and perfect doneness of both chicken and vegetables. Tip on Serving: Serve the kabobs with a side of rice or pita and your favorite dipping sauce for a complete meal experience. {{image_2}} You can swap chicken for other meats. Try beef, shrimp, or pork. Each protein gives a new taste. For beef, use sirloin. Cut it into 1-inch pieces. For shrimp, use large ones, peeled and deveined. Pork tenderloin works well, too. Just slice it into cubes. Adjust the cooking time based on the protein you choose. Beef may need a bit longer, while shrimp cooks faster. You can make a tasty vegetarian version, too! Use hearty vegetables like mushrooms, bell peppers, and zucchini. Tofu is a great protein choice. Press and cube it to absorb flavors. Add more cherry tomatoes for color and sweetness. You can also use eggplant for a unique twist. Marinate your veggies just like the chicken. The same spices will work well here. Spice it up with different flavors! You can try curry powder for a warm kick. Mix in fresh herbs like basil or cilantro for brightness. If you like heat, add cayenne or chili powder. For a smoky taste, increase the smoked paprika. Lemon zest can add a fresh zing. Get creative with your spices and herbs. Each twist brings a new taste to your kabobs! To store your sheet pan chicken kabobs, let them cool to room temperature. Once cooled, place them in an airtight container. You can keep them in the fridge for up to three days. Always label your container with the date. When you want to enjoy your leftovers, preheat your oven to 350°F (175°C). Place the kabobs on a baking sheet and cover them with foil. Bake for about 10-15 minutes or until they are warmed through. You can also use a microwave if you’re in a hurry. Just heat them for 1-2 minutes. If you want to freeze your kabobs, wrap them well in plastic wrap or foil. Place them in a freezer-safe bag or container. They will stay good for up to three months. When you’re ready to eat, thaw them in the fridge overnight before reheating. This keeps them juicy and tasty. Cook the sheet pan chicken kabobs for 20-25 minutes. The chicken should be fully cooked. You can check this by cutting into a piece. The meat should be white, not pink. If you want even cooking, turn the kabobs halfway through. Yes, you can use frozen chicken. However, thaw it first. If you cook chicken from frozen, it may not cook evenly. Always marinate chicken after it thaws. This adds flavor and keeps it moist. You can serve kabobs with rice, quinoa, or couscous. A fresh salad also pairs well. You might add a yogurt sauce or hummus for extra flavor. Don’t forget to sprinkle extra parsley on top! You can customize kabobs easily. Try different vegetables like mushrooms or asparagus. You can also use different proteins, like shrimp or beef. Change the spices to suit your taste. Experiment with flavors you love. Cut vegetables into 1-inch pieces for even cooking. For zucchini, slice it into half-moons. Chop the bell pepper into squares. When cutting onions, keep the wedges thick. This helps them hold their shape while cooking. In this post, I covered ingredients, instructions, and tips for delicious sheet pan chicken kabobs. I shared how to marinate, roast, and serve them perfectly. You learned about tasty substitutions and how to customize your kabobs. Remember, the key to great kabobs is experimenting with flavors and cooking them just right. Use fresh ingredients and the right techniques for tasty results. Enjoy making these kabobs and have fun with your cooking!

Sizzling Sheet Pan Chicken Kabobs

Delicious and easy chicken kabobs roasted on a sheet pan with colorful vegetables.
Print Recipe Pin Recipe
Course Main Course
Cuisine American
Servings 4

Ingredients
  

  • 1 lb chicken breast, cut into 1-inch cubes
  • 1 whole bell pepper (any color), cut into 1-inch pieces
  • 1 whole red onion, cut into wedges
  • 1 whole zucchini, sliced into half-moons
  • 1 cup cherry tomatoes
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • to taste salt and pepper
  • to taste fresh parsley, chopped (for garnish)

Instructions
 

  • Preheat your oven to 400°F (200°C).
  • In a large bowl, whisk together olive oil, lemon juice, smoked paprika, garlic powder, cumin, salt, and pepper.
  • Add the cubed chicken to the marinade and mix until well coated. Allow it to marinate for at least 15 minutes (or up to 1 hour in the fridge if you have time).
  • In a separate bowl, toss the bell pepper, red onion, zucchini, and cherry tomatoes with a drizzle of olive oil and a pinch of salt and pepper.
  • On a sheet pan lined with parchment paper, arrange the marinated chicken and vegetables in a single layer.
  • Place the sheet pan in the preheated oven and roast for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender, turning halfway through for even cooking.
  • Remove from the oven and sprinkle with fresh chopped parsley before serving.

Notes

Marinate the chicken for longer if time allows for better flavor.
Keyword chicken, easy dinner, kabobs, sheet pan