The BEST Oven-Baked MEXICAN CHICKEN KABOBS Recipe!

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

Grab 5 or 6 wooden skewers and place them in a sheet pan with water to prevent burning.

Preheat the oven to 425°F.

Line a large sheet pan with parchment paper.

Slice half of a large onion or one small onion into large strips about an inch thick.

Slice half of a large green bell pepper into strips about an inch thick, removing the seeds and membranes.

Cut one large boneless, skinless chicken breast into bite-sized chunks or cubes, about the same size as the onion and bell pepper.

Wash hands after handling chicken.

In a small bowl, mix together 3/4 teaspoon sea salt, 3/4 teaspoon ground black pepper, 1 tablespoon salt-free chili powder, 1/4 teaspoon ground cumin, 1 teaspoon garlic powder, and 1 teaspoon onion powder.

Add half of the seasoning mix to the chicken and toss to coat evenly.

Skewer a slice of bell pepper onto a wooden skewer, pushing it to the bottom, leaving about a fourth of the skewer empty.

Add a slice of onion, then a piece of chicken to the skewer, repeating until the skewer is filled, leaving some space at the end.

Place the assembled skewers on the prepared sheet pan lengthwise.

Sprinkle the remaining seasoning mix over the assembled kebabs.

Bake in the preheated oven for 15 to 20 minutes until the chicken is fully cooked.

If grilling, grill the skewers for about 10 minutes, checking for doneness.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens