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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.

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

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

Find it online: https://thefamilycooking.com/peruvian-style-oven-chicken-kabobs/