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Turkish Chicken Kabobs In Oven

Baked chicken kabobs with roasted peppers and tomatoes on a white plate

5 from 1 reviews

Baked chicken kabobs in oven are soft, juicy and flavorful thanks to a chicken kabob marinade made with milk, olive oil and spices.

Ingredients

Scale
  • 500g (1lb) chicken (thighs, legs without bones or breast)

Marinade:

  • 1 cup milk

  • ¼ cup olive oil

  • 1 tablespoon tomato paste 

  • 1 teaspoon salt 

  • 1 teaspoon black pepper

  • 1 teaspoon red pepper flakes 

  • 1 teaspoon thyme

Instructions

Notes

  • Chicken thighs or legs (bones removed) are the best type of chicken to make skewers. They give the softest and juiciest result.
  • Marinating chicken overnight will give you the best result. But if you don’t have that much time, marinate at least 1 hour.
  • If you like a garlicky flavor on your kabobs, just mash 2 cloves garlic and add it in the marinade mixture. 
  • If you are using wooden skewers, remember to soak them in water for an hour. This is very important. 
  • You can place the chicken skewers on a parchment paper lined baking paper. But if you want to give a grill effect, you have two options: 1)Put a cooling rack on a baking sheet and place the skewers on it. 2)Use a baking pan and place the skewers on the edges so that they don’t touch the pan. This is what we do in this recipe. Please see the pictures in the post content above.
  • You can add tomatoes and green peppers in the pan so that they bake at the same time.
  • Flip the chicken skewers over after baking them for 20 minutes. Then bake for another 20 minutes.
  • If you are after a dairy-free marinade, leave the milk out and add in 2 tablespoon lemon juice. You will have equally soft chicken kabobs.

Nutrition

Keywords: spicy chicken kabobs, chicken kabobs, chicken kabob marinade, baked chicken kabobs, chicken kabobs in oven