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Oven-Baked Chicken Kebabs with Summer Vegetables

Jason Goldstein

Jason Goldstein

July 15, 2025
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50 min

Total

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2

Servings

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Poultry

Protein

Take dinner straight to flavor town with these Oven-Baked Chicken Kebabs! Tender lemon-pepper chicken thighs are skewered with vibrant summer veggies, then roasted to juicy perfection with golden edges. Paired with a cool, tangy carrot ribbon salad tossed in a honey-vinegar dressing, this meal is light, bright, and bursting with fresh summer vibes!

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All I Want is Steak Gift Box

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  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
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Our Sourcing Standards

Equipments

  • Mixing bowl

  • Skewers

    (metal or soaked wooden) 

  • Knife and cutting board 

  • Foil or parchment paper

  • Wire rack 

    (optional) 

  • Vegetable peeler  

  • Whisk or fork 

  • Baking Sheet

Ingredients

For the Kebabs

  • 2 ButcherBox boneless

    skinless chicken thighs, cut into 1.5-inch chunks 

  • 1 zucchini

  • 1 bell pepper 

  • 1 small red onion

  • 2 tbsp olive oil

  • 1 lemon

    juiced

  • Lemon Pepper ButcherBox Seasoning 

  • Salt & pepper

    to taste  

For the Carrot Salad

  • 3-4 large carrots

    peeled

  • 2 tbsp olive oil

  • 1 tbsp apple cider vinegar or lemon juice

  • 1 tsp honey or maple syrup 

  • Salt & pepper

    to taste 

Step By Step

Instructions

Preparation

1
In a bowl, mix chicken with olive oil, lemon juice, Lemon Pepper BB seasoning, salt, and pepper. Let it marinate while prepping other ingredients. 
2
Slice zucchini into ½-inch thick rounds.  
3
Cut bell pepper into 1.5-inch square pieces. 
4
Cut red onion into wedges, keeping layers together for threading. 
5
Shave carrots into thin ribbons using a vegetable peeler. Place it in a bowl. 
6
In a small bowl, whisk together olive oil, vinegar or lemon juice, honey, salt, and pepper. Pour over the shaved carrots and toss gently. Add chopped parsley and mint. Let sit for 5–10 minutes.

How to Cook 

1
Set to 425°F (220°C). Line a baking sheet with foil or parchment. Add a wire rack on top (optional but helps with roasting evenly). 
2
Thread chicken and vegetables onto skewers, alternating ingredients for a colorful pattern. 
3
Place skewers on the rack or directly on the baking sheet. Roast for 20–25 minutes, turning once halfway through, until chicken is fully cooked and veggies have light char. 
4
Broil for an additional 2–3 minutes at the end for more caramelized edges. 
5
Plate your juicy kebabs with the bright, tangy carrot salad. A fresh and easy meal made healthy, hearty, and full of flavor!  

Every Recipe Starts With Great Meat

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