Roasted Vegetables and Chicken Kabobs: May 2019 Week 3

Updated: Jun 14, 2019

Prep Time: 40 mins   Total Time: 60 mins   Yields: 12 skewers

Ingredients:    Resource from

3 lbs boneless skinless chicken breast or chicken thighs cut into 1-inch pieces

12 whole mushrooms, cut in half if large

2 large yellow onions cut into large chunks

3 bell peppers cut into large 1-inch pieces

½ cup olive oil

4 tbsp. lemon juice

1 tbsp fresh flat leaf parsley chopped

1 tsp salt

½ tsp pepper

2 garlic cloves, pressed with a garlic press or finely chopped

12 wooden skewers soaked in water


Soak 12 wooden skewers in water for 20 mins so they don’t burn in the oven.

In a medium sized bowl, whisk together oil, lemon juice, parsley, salt, pepper and garlic.

Place chicken cubes in a large gallon sized Ziploc bag. Pour marinade over the chicken and close the bag. With your hands, squish the chicken around to make sure it gets completely covered in the marinade. Refrigerate for at least 1 hour, can be left overnight to marinade. 

Preheat oven to 450F.

Alternate the vegetables and chicken on the skewer, making about 12 skewers.

Place on two baking sheets lined with aluminum foil. 

Bake in the oven for 25-30 minutes, flipping the skewers about half way through. Check to make sure the chicken is cooked all the way through. You may need to cook for an additional 5-10 minutes depending on the size of your chicken


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