OVEN KABOBS
This recipe shows you how to cook kabobs in the oven that are delicious and easy to whip up for entertaining or a midweek dinner.
Provided by Laura Fuentes
Categories Dinner
Time 1h
Number Of Ingredients 6
Steps:
- Combine the chicken and marinade in a large zip top bag and refrigerate for 30 minutes or overnight.
- Preheat the oven to 375F and line a large baking sheet with parchment paper.
- Remove the chicken from the marinade and discard the marinade.
- Alternate threading the chicken, bell peppers, and onions onto each skewer, about 3 pieces each of chicken, bell pepper, and onions for each kabob.
- Place the kabobs onto the baking sheet and into the oven. Bake for 20 to 25 minutes, flipping halfway through, until the chicken reaches an internal temperature of 165F.
- Remove from the oven and allow the kabobs to rest for 5 minutes before serving.
Nutrition Facts : ServingSize 1 kabob, Calories 151 calories, Sugar 2.1g, Sodium 185.8mg, Fat 6g, SaturatedFat 1g, Carbohydrate 4.2g, Fiber 1.2g, Protein 20g, Cholesterol 62mg
BAKED CHICKEN KABOBS
i don't always have the grill readily available considering i live in Wisconsin where this year - 2008 - we've had more snow than ever, so i was looking for a baked chicken kabob recipe and low and behold, couldn't find one on Recipezaar. well, i decided to put two recipes i found on the internet together and came up with an easy to make Baked Chicken Kabob recipe which my whole family enjoyed. easy to make, good to eat. hope you enjoy it as much as we did!
Provided by Lulu 280529
Categories Poultry
Time 1h30m
Yield 10-12 kabobs, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- soak 12 wooden skewers in water overnite so they won't burn in the oven.
- place uncooked cubed chicken in a 9x13 pan.
- mix all marinate ingredients together (soy sauce, Russian dressing, sesame seeds, lemon juice, garlic powder, ground ginger) and brush over chicken (use all of the marinate sauce). cover with wrap and place in refrigerator. allow to marinate 4-6 hours (i prepare early in the a.m. if cooking that day for dinner, or the night before if making for lunch - the longer it marinates, the better it tastes and more moist). NOTE: save the marinate sauce as you will be using it later to baste the kabobs.
- cut up all veggies in to 1/2" slices or chunks (of course, not the baby tomatoes or whole mushrooms).
- alternate your assorted veggies on the skewers with the marinated meat. fill those skewers! the more on the skewer, the more satisfied you will be. we find two (2) skewers per person is more than enough.
- pre-heat your oven to 450 degrees.
- place skewers on greased jelly roll pans (i use Pam spray) or any lipped baking pans to catch any drippings. approximately 5-6 kabobs should fit on each pan depending on the pan size and skewer length. baste each skewer with the marinate sauce -- use it all up!
- place the basted skewers in the pre-heated 450 degree oven on the center rack. bake for 10 minutes, turn over once. bake for 10-15 minutes longer (20-30 minutes maximum of baking time total depending on size of chicken chunks). check chicken on a few of the skewers to make sure it is thoroughly cooked; also, if using potatoes, check them for doneness, too. if chicken is not completely cooked, bake an additional 5-10 minutes longer than noted above.
- remove the kabobs from the oven and let sit a few minutes. serve with a side of wild rice and mixed greens salad.
- leftovers of these kabobs are wonderful -- warm or cold!
- NOTE: if you don't want to use skewers, use a 9X13 or larger greased pan. place the chicken and veggies in the pan alternating as if you were using skewers. brush completely with the marinate. don't cover the pan. bake at 450 degrees center shelf for 20-30 minutes - don't turn the meat/veggies. check a few pieces of chicken (potatoes too) for doneness. you may need to cook an additional 5-10 minutes. take out of oven and let sit for a few minutes. (i haven't made it this way yet, but understand from a close relative it's easy and tastes great!).
Nutrition Facts : Calories 497.2, Fat 19.6, SaturatedFat 4.6, Cholesterol 92.8, Sodium 1316.2, Carbohydrate 42.5, Fiber 7.6, Sugar 13.3, Protein 41.2
KABOBS
Grilled steak and chicken that doesn't dry out on the grill, but stays moist and flavorful. These kabobs are simple to make, and delicious to eat. Skewered meat with peppers, onions, and mushrooms in a honey teriyaki sauce.
Provided by Sue
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 4h40m
Yield 10
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag, mix the teriyaki sauce, honey, garlic powder, and ginger. Place red bell peppers, onion wedges, mushrooms, beef, and chicken in the bag with the marinade. Seal, and refrigerate 4 to 24 hours.
- Preheat grill for medium-high heat.
- Discard marinade, and thread the meat and vegetables onto skewers, leaving a small space between each item.
- Lightly oil the grill grate. Grill skewers for 10 minutes, turning as needed, or until meat is cooked through and vegetables are tender.
Nutrition Facts : Calories 303.8 calories, Carbohydrate 21.2 g, Cholesterol 73.9 mg, Fat 13.3 g, Fiber 1.2 g, Protein 24.8 g, SaturatedFat 4.6 g, Sodium 622.5 mg, Sugar 18.5 g
ROASTED POTATO KABOBS
Make and share this Roasted Potato Kabobs recipe from Food.com.
Provided by Annacia
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Soak four 8-inch wooden skewers in water for 30 minutes.
- Scrub potatoes.
- Cut any large potatoes in half.
- In a large saucepan cook potatoes, uncovered, in boiling salted water to cover for 5 to 10 minutes or until almost tender. Drain.
- Or place potatoes in a microwave-safe bow with 2 tablespoons water, cook covered, on 100 percent power (high) for 5 to 7 minutes or until almost tender.
- Preheat oven to 475 degree F.
- Thread potatoes on the 4 soaked wooden skewers.
- Place kabobs on a baking sheet.
- In a small bowl combine melted butter and olive oil.
- Brush potatoes with butter mixture.
- Sprinkle with thyme, salt, and pepper. Roast, uncovered, for 20 to 25 minutes or until golden brown.
Nutrition Facts : Calories 231.3, Fat 12.7, SaturatedFat 4.6, Cholesterol 15.3, Sodium 342.1, Carbohydrate 27.1, Fiber 4.3, Sugar 2, Protein 3
MEDITERRANEAN CHICKEN KABOBS IN THE OVEN!
Make and share this Mediterranean Chicken Kabobs IN THE OVEN! recipe from Food.com.
Provided by Cucina Natalia
Categories One Dish Meal
Time 55m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients besides the chicken in a mixing bowl. Whisk together.
- After the chicken is trimmed place the chicken in the bowl of mixed ingredients.
- Mix the marinade over the chicken until well coated.
- Leave chicken in the mixing bowl. Cover with saran wrap and let marinade for about 1-2 hours. ~Meanwhile soak your skewers in cold water for 30 minutes.
- Pre heat your oven to 425.
- Place foil on a baking sheet.
- Start skewing your chicken pieces and bell pepper pieces, in whichever order you like and place on the baking sheet.
- Leave in the oven for about 35-40 minutes on a middle shelf. If you like you can pour more of the marinade over the skewers about 5 minutes before they are fully cooked.
- NOTE: It is best to cut the chicken with kitchen shears I find it so much easier than using a knife (which is what I tried using the first time I made these. Took forever. Trust me shears are the WAY TO GO).
- *please remember all my recipes are made using a gas stove top and oven. So cooking times may vary.
Nutrition Facts : Calories 778.2, Fat 44, SaturatedFat 8, Cholesterol 326.9, Sodium 437.5, Carbohydrate 5.8, Fiber 1.3, Sugar 2.2, Protein 86.1
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OVEN CHICKEN KABOBS RECIPE - SOUTHERN PLATE
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Reviews 7Calories 227 per servingCategory Main Course
- Using kitchen shears, cut the chicken into bite-size cubes. Place in a gallon-size ziplock bag and add 1 cup of the marinade. Let marinate in the refrigerator for at least one hour or up to eight hours.
- Thirty minutes before you plan to cook the kabobs, preheat the oven to 350 and place 8 to 12 wooden skewers in a bowl or pitcher and cover them with water to soak.
- Remove the skewers from the bowl and thread the chicken and vegetables onto them, placing a vegetable between each piece of chicken.
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- Soak the Skewers. Soak your wooden kabob skewers in water overnight. This prevents the sticks from drying out and burning in the oven, which can seriously affect the taste of your meat and vegetables.
- Prep Your Veggies. Chop your desired vegetables into bite-size pieces that can be easily threaded onto a wooden skewer. Choose vegetables based on your personal preferences.
- Cube the Meat. Cut your desired meat into bite-size cubes. To ensure thorough cooking, the meat cubes should be roughly the same size. Popular meats for kabobs include beef sirloin, boneless chicken, pork tenderloin, lamb and shrimp.
- Marinate the Meat. Marinate the meat for at least 30 to 60 minutes before cooking. While some people choose to use a prepackaged marinade, you might also make your own with olive oil, garlic and a variety of herbs and spices.
- Thread the Kabobs. Thread the marinated meat and vegetables onto your soaked wooden skewers. Feel free to arrange the kabobs as you please; there is no rule or etiquette for assembling kabobs.
- Place on Baking Sheet. Arrange the assembled kabobs onto a baking sheet that has been coated with nonstick cooking spray. Leave at least 1 inch between kabobs on the baking sheet.
- Cook the Kabobs. Cook the kabobs in the oven for 20 to 30 minutes, turning every five to 10 minutes. Brush on extra marinade during the last five minutes of cooking the kabob skewers in the oven.
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- Cut the chicken breasts into cubes as shown in the video. Add to the bowl and toss with the seasoned olive oil.
- Thread the coated chicken cubes on skewers. I use metal skewers that I bought on Amazon. If you use wooden skewers, soak them in water for 20 minutes before using them, and place thin foil strips on their exposed edges to prevent them from burning.
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