Peruvian Style Oven Chicken Kabobs

Why You’ll Love This Recipe

The marinade is bold, zesty, and full of warm spices.

No grill required — they cook beautifully in the oven.

They’re juicy, tender, and packed with flavor.

Perfect for meal prep or serving a crowd.

They pair well with rice, salads, or roasted vegetables.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
1 red bell pepper, cut into chunks
1 yellow bell pepper, cut into chunks
1 red onion, cut into chunks

For the marinade:
3 tablespoons olive oil
3 cloves garlic, minced
2 tablespoons lime juice
1 tablespoon soy sauce
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon dried oregano
1/2 teaspoon chili powder
1/2 teaspoon salt
1/4 teaspoon black pepper

Wooden or metal skewers

Directions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In a medium bowl, whisk together olive oil, garlic, lime juice, soy sauce, cumin, smoked paprika, oregano, chili powder, salt, and black pepper.
3. Add the chicken cubes to the marinade and toss well to coat. Cover and refrigerate for at least 1 hour, or up to 8 hours for deeper flavor.
4. Preheat your oven to 425°F (220°C). Line a baking sheet with foil and lightly grease it, or place a wire rack over the baking sheet.
5. Thread the marinated chicken, bell peppers, and onion onto skewers, alternating pieces.
6. Arrange the skewers on the prepared baking sheet or rack.
7. Bake for 18–22 minutes, turning halfway through, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
8. For extra browning, broil for an additional 2–3 minutes at the end of cooking.
9. Let rest for a few minutes before serving.

Servings and timing

Servings: 4–6

Preparation time: 20 minutes
Marinating time: 1–8 hours
Cooking time: 18–22 minutes
Total time: Approximately 1 hour 40 minutes (including minimum marinating time)

Variations

Add pineapple chunks for a sweet and savory twist.

Include zucchini or cherry tomatoes for extra color and texture.

Add a pinch of cayenne pepper for more heat.

Serve with a creamy green sauce made with cilantro, yogurt, and lime.

Use chicken thighs for extra juiciness or breasts for a leaner option.

Storage/Reheating

Store leftover kabobs in an airtight container in the refrigerator for up to 3 days.

Remove from skewers and reheat gently in a skillet over medium heat until warmed through.

You can also reheat in a 350°F (175°C) oven for about 8–10 minutes.

Freeze cooked chicken pieces (without vegetables) for up to 2 months. Thaw in the refrigerator before reheating.

FAQs

Can I use chicken breasts instead of thighs?

Yes, both work well. Thighs are juicier, while breasts are leaner.

Can I grill these instead of baking?

Yes, grill over medium-high heat for 10–15 minutes, turning occasionally.

How long should I marinate the chicken?

At least 1 hour for good flavor, but up to 8 hours for deeper taste.

What makes this recipe Peruvian style?

The combination of cumin, lime, garlic, oregano, and smoky spices reflects classic Peruvian flavor profiles.

Can I make these ahead of time?

You can marinate the chicken a day in advance and assemble just before baking.

How do I prevent the chicken from drying out?

Avoid overcooking and use a meat thermometer to ensure it reaches 165°F (74°C).

Can I cook these without skewers?

Yes, simply spread the marinated chicken and vegetables evenly on a lined baking sheet.

Are these spicy?

They have mild heat. You can increase chili powder or add cayenne for more spice.

What should I serve with these kabobs?

They pair well with rice, roasted potatoes, salad, or flatbread.

Can I make this recipe dairy-free?

Yes, this recipe is naturally dairy-free as written.

Conclusion

Peruvian Style Oven Chicken Kabobs deliver bold flavor, juicy texture, and vibrant color without the need for a grill. With their zesty marinade and perfectly roasted finish, they make an easy yet impressive meal for any occasion. Serve them with your favorite sides and enjoy a taste of bright, savory comfort right from your oven.

Peruvian Style Oven Chicken Kabobs

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Peruvian Style Oven Chicken Kabobs are tender, spice-marinated chicken skewers roasted in the oven with vibrant vegetables, delivering bold, smoky, and zesty flavors inspired by classic Peruvian cuisine.

• Author: Laura
• Prep Time: 20 minutes
• Cook Time: 18–22 minutes
• Total Time: 1 hour 40 minutes
• Yield: 4–6 servings
• Category: Main Course
• Method: Baking
• Cuisine: Peruvian
• Diet: Halal

Ingredients

• 1 1/2 pounds boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 red onion, cut into chunks
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chili powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Wooden or metal skewers

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Instructions

1. If using wooden skewers, soak them in water for at least 30 minutes.
2. In a bowl, whisk together olive oil, garlic, lime juice, soy sauce, cumin, smoked paprika, oregano, chili powder, salt, and black pepper.
3. Add chicken cubes to the marinade, toss to coat, cover, and refrigerate for at least 1 hour or up to 8 hours.
4. Preheat oven to 425°F (220°C). Line a baking sheet with foil and lightly grease or place a wire rack on top.
5. Thread marinated chicken, bell peppers, and onion onto skewers, alternating pieces.
6. Arrange skewers on the prepared baking sheet or rack.
7. Bake for 18–22 minutes, turning halfway through, until chicken reaches 165°F (74°C).
8. Broil for 2–3 minutes for extra browning if desired.
9. Let rest for a few minutes before serving.

Notes

• Do not overcook to maintain juicy texture.
• Chicken thighs provide extra moisture and flavor.
• Marinate longer for deeper flavor, up to 8 hours.
• Can be made without skewers by spreading on a baking sheet.
• Store leftovers refrigerated for up to 3 days.

Nutrition

• Serving Size: 1 serving
• Calories: 310 kcal
• Sugar: 4 g
• Sodium: 520 mg
• Fat: 16 g
• Saturated Fat: 3 g
• Unsaturated Fat: 12 g
• Trans Fat: 0 g
• Carbohydrates: 6 g
• Fiber: 1 g
• Protein: 34 g
• Cholesterol: 95 mg