Chicken Kabobs made in the oven are tender, juicy and full of flavor. They're simple to prepare - no grill required! - with just chunks of chicken breast, olive oil, garlic, fresh rosemary, salt and pepper. Put the kabobs in the oven and in 15 minutes you'll be serving dinner!
1tablespoonminced fresh rosemarydried rosemary is not a good substitute here
⅛teaspoonfreshly ground black pepperor more
vegetable oilsuch as avocado oil or other neutral flavored, high heat oil
Add cast iron grill pan to cold oven and preheat oven to 425˚F. (recipe note #1)
While the oven heats, make marinade. Combine chicken, olive oil, rosemary, garlic, salt and pepper in a large bowl. Stir to coat chicken on all sides. (recipe note #2)
Thread chicken chunks evenly onto 6 skewers.
With oven mitts, remove preheated grill pan from oven and brush lightly with vegetable oil. Arrange kabobs in a single layer on grill pan (they should sizzle when they touch the pan). Place in oven and cook 12-15 minutes, until cooked through and still moist, flipping kabobs half way through cooking time. Serve.
If you don't have an oven-safe grill pan, cook chicken kabobs in a single layer on an oven-safe rack inside a foil lined rimmed baking sheet (or line a baking sheet with aluminum foil if you don't have an oven-safe rack). Increase the cooking time by a minute or two using this method.
For deeper flavor marinate the chicken for 1-2 hours and up to 2 days in advance.