Kabobs are such a fun meal to grill on summer nights!  But with this easy oven kabobs recipe you can make them in the oven and enjoy them anytime of year!  The great thing about kabobs is you can customize them how you like them.  We usually do a mix of chicken and steak, but you can do one or the other or even shrimp!

I also love how fun they are to make and eat.  Our boys love helping load the veggies and meat onto the skewers and making patterns with them.  It’s a great way to get the family involved in the kitchen.  When your kids are involved making healthy food, there’s more of a chance they’ll be excited to eat it!

How to Make Easy Oven Kabobs

1. Prep the Oven Kabobs

Soak the Skewers

A few hours before you start cooking the oven kabobs, there’s a few things you’ll need to do.  First, fill a 9 x 13 inch dish or a clean sink with water.  Then place your skewers in the water to soak (this will keep them from burning). This recipe will make about 10 kabobs (depending on how close together you arrange your veggies and meat).  Feel free to adjust to meet your family’s needs.  For our family of 4, 10 kabobs is plenty.  I always like to make a little more than we actually need to have leftovers for lunch the next day.

Marinade the Meat

In a medium-sized mixing bowl add:

  • the juice of an orange and a lemon
  • 1 Tablespoon avocado oil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ½ teaspoon coriander
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme

Mix all the marinade ingredients together well.  Then add 2 pounds of the meat of your choice to it.

This time around, we used 2 Butcher Box free-range chicken breasts (which ended up being a little over a pound) and about one pound of grass fed steak (precut for kabobs).  Two pounds of meat made 10 kabobs plus some extra we just cooked on the stovetop.

Sitr to make sure all the meat is coated with the marinade.  Let it sit at room temperature at least 15 minutes, while you prepare the rest of the ingredients.  This well help it stay juicy while it cooks in the oven and give it lots of flavor!

steak and chicken oven kabobs

Cut the Veggies

Another great thing about this recipe is that you can use whatever veggies you want to add to your kabobs!  We use one green bell pepper, one red onion, and 1 pineapple.  I have a food sensitivity to nightshades (they flare up my eczema), which includes all peppers (other than black pepper).  So I leave a few for myself free of peppers.  But of course add them to yours if you can handle nightshades well, and feel free to add more color and variety to you kabobs by using red and yellow bell pepper as well.

Chop each of the vegetables into about one inch pieces.  Slice the bell pepper into strips, and then cut them in half across the middle.

bell pepper oven kabobs

For the red onion, cut it in half from top to bottom.  Then slice each half into about 1/2 inch sections.  Finally, cut it in half across the middle.

red onion oven kabobs

Set the veggies aside on a plate until the meat has marinated and it’s time to assemble the oven kabobs.

oven kabobs veggies

2. Make the Tzatziki Sauce

This tzatziki sauce does use dairy.  To make it dairy-free and Paleo, simply replace the yogurt with coconut cream.

If you tolerate dairy well, use plain Greek yogurt.  Also, choose whole milk yogurt that hasn’t been processed by taking the fat out and organic and grass-fed if your budget allows and your grocery store carries it.

tzatziki sauce for oven kabobs

Mix together:

  • ½ Cup yogurt
  • ¼ Cup finely chopped cucumber
  • 1 Tablespoon fresh lemon juice (which is close to half a lemon)
  • 1 Tablespoon fresh chopped dill
  • ½ teaspoon garlic powder
  • ¼ teaspoon sea salt
  • ¼ teaspoon black pepper

You can roughly chop your cucumber and then put it in a food processor to chop if up finely and quickly.  Refrigerate the tzatziki until it’s time to eat.

tzatziki sauce for oven kabobs

3.  Assemble and Cook the Oven Kabobs

Once your meat has marinated, your veggies are cut, and the skewers have soaked, preheat the oven to 400°.

Assemble your kabobs in whatever pattern you like.  We did some with just chicken and veggies, some with just steak and veggies, some with mixed meat, and some pepper-free.

assembling oven kabobs

Place your assembled kabobs on a foil-lined baking sheet and into the oven.  Allow them to cook for about 15 minutes (could be more or less depending on the size of your meat cubes).  If you have a meat thermometer, check to make sure the chicken has reached an internal temperature of 165°.

Then turn the oven to the high broil setting.  Allow them to broil for about 3 minutes.  That will add a little yummy char to the oven kabobs, just like if they were grilled.

chicken and steak oven kabobs

4.  Cook the Cauliflower Rice

You can check out my Lemon Broiled Salmon recipe to see how I make cauli rice with a head of cauliflower.  However, I’ve found it’s much easier and faster to use a bag of riced cauliflower, if you can find one that’s JUST grated cauliflower, like the kind from Trader Joe’s.

cauliflower rice for oven kabobs

Just melt one Tablespoon ghee (coconut oil or butter would work too) in a saucepan over Medium heat.  Add the riced cauliflower, 1/2 teaspoon sea salt, and a dash of black pepper.  Cook the cauli rice for about 10 minutes.

cauliflower rice for oven kabobs

That’s it!  Add a dollup of tzatziki sauce to your cauli rice, and/or dip your kabobs in the sauce, and enjoy!  Let me know if you try them and what you think!  What kind of meat and veggies will you add to your over kabobs?


Easy Oven Kabobs with Cauli Rice and Tzatziki Sauce

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 4 people
Author: Brittany Davis


  • 10 wooden skewers


  • 1 ½ lbs chicken breast, sirloin steak, or a combination of the two
  • 1 orange juiced
  • 1 lemon juiced
  • 1 Tbsp avocado oil
  • ½ tsp sea salt
  • ½ tsp black pepper
  • ½ tsp ground coriander
  • ½ tsp dried oregano
  • ¼ tsp dried thyme


  • 1 green bell pepper
  • 1 red onion
  • ½ pineapple (or 1 can pineapple chunks)

Cauli Rice

  • 1 Tbsp ghee (or coconut oil)
  • 1 cauliflower (or bag of riced cauliflower)
  • ½ tsp sea salt
  • dash black pepper

Tzatziki Sauce

  • ½ Cup plain, whole milk Greek yogurt
  • ¼ Cup cucumber finely chopped
  • 1 Tbsp fresh lemon juice
  • 1 Tbsp fresh dill chopped
  • ½ tsp garlic powder
  • ¼ tsp sea salt
  • ¼ tsp black pepper


Prepare the Kabobs

  • Soak the wooden skewers in a dish or sink full of water for a few hours.
  • Preheat the oven to 400°.
  • To marinate the meat, juice the orange and lemon into a medium-sized mixing bowl.
  • Add the oil, salt, pepper, coriander, oregano, and thyme to the orange juice. Mix the ingredients well.
  • Cut the chicken breasts and/or steak into 1" cubes and add to the mixing bowl.
  • Stir to make sure all the meat is coated with the marinade.
  • Let the meat marinate for at least 15 minutes at room temperature while you prepare the rest of the ingredients.
  • Cut the green bell pepper, red onion, and pineapple into 1" pieces and set aside.

Make the Tzatziki Sauce

  • Mix together in a small bowl the yogurt, chopped cucumber, lemon juice, salt, dill, and garlic powder.
  • Refrigerate until you're ready to eat.

Assemble and Cook the Kabobs

  • Arrange the meat and vegetables onto the skewers in whatever pattern you desire.
  • Place the skewers onto a foil-lined baking sheet.
  • Bake in the oven at 400° for 15 minutes.
  • Turn the oven onto High broil and allow to broil for about 3 minutes.

Cook the Cauliflower Rice

  • Melt 1 Tbsp ghee in a saucepan over Medium heat..
  • Grate the head of cauliflower (or use bagged cauliflower) and at to the saucepan.
  • Add ½ teaspoon salt and a dash of pepper to the cauliflower rice.
  • Cook for about 10 minutes.

Easy Oven Kabobs with Cauli Rice & Tzatziki Sauce
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