Quick Chicken Skewers Bake
These quick chicken skewers bake are one of those easy dinners I make when I want something satisfying without a lot of fuss. The chicken turns tender in the oven, the seasoning is simple, and the whole dish feels fresh, colorful, and weeknight-friendly.
Equipment
- 1 Baking Sheet lined with foil or parchment
- 1 Wooden or Metal Skewers optional if baking without skewers
Ingredients
- 1.5 lb chicken breast or boneless chicken thighs cut into bite-size pieces
- 2 tbsp olive oil
- 1 tbsp lemon juice
- 2 cloves garlic minced
- 1 tsp paprika
- 1 tsp ground cumin
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 red onion cut into chunks
- 1 bell pepper cut into pieces
- 1 cup cherry tomatoes
Instructions
- Preheat the oven to 425°F and line a baking sheet with foil or parchment for easier cleanup. If using wooden skewers, soak them in water so they do not burn.
- In a large bowl, whisk together the olive oil, lemon juice, garlic, paprika, cumin, salt, and black pepper.
- Add the chicken pieces to the bowl and toss until every piece is well coated. Let it sit for 10 to 15 minutes while you prep the vegetables, or marinate a little longer if you have time.
- Thread the chicken onto the skewers, alternating with red onion, bell pepper, and cherry tomatoes. Keep the pieces close together, but not packed too tightly, so they cook evenly.
- Place the skewers on the prepared baking sheet and bake for 15 to 20 minutes, turning once halfway through. The chicken should be cooked through and lightly browned at the edges.
- Let the skewers rest for a few minutes before serving. Spoon any juices from the pan over the top for extra flavor, then enjoy while hot.
Notes
Store leftover chicken and vegetables in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven at 350°F or in the microwave until warmed through, adding a splash of water or broth if needed to keep the chicken moist.