Kabobs are such a fun food to grill out on summer nights!  But with this kabob 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 (just lower the cook time if you do).

I also love how they are to fun 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 Oven Kabobs

1. Prep

Soak the Skewers

A few hours before you get started cooking the kabobs, there’s a few things you’ll need to do.  Fill a 9×13 inch dish or a clean sink full of water and place your skewers in the water.  They will need to soak to avoid 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 (really 2 and 2 halves), 10 kabobs was plenty.  I always like to make a little more than we actually need to have leftovers for lunch the next day.

Marinate the Meat

In a medium-sized mixing bowl squeeze out the juice of an orange.  Add to it 1 Tablespoon olive oil, 1 teaspoon ground coriander, 1/2 teaspoon black pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon dried rosemary, and 1/2 teaspoon sea salt.  Mix all the marinade ingredients together well.  Then add your meat.

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.

I would recommend using 1.5 pounds of meat – either chicken breasts, sirloin steak, or a combination of the two.

Sitr to make sure all the meat is coated with the marinade.  Refrigerate and let it do it’s thing for 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!

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Cut the Veggies

We use one green bell pepper, one red onion, and about 1/2 pineapple.  I have a food sensitivity to nightshades, which includes all peppers (other than black pepper).  So I leave a few for myself free of peppers.  You can 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.

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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.

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Set the veggies aside on a plate until the meat has marinated and it’s time to arrange them on the skewers.

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2. Make the Tzatziki Sauce

This tzatziki sauce is technically not considered Paleo, since it does have yogurt in it.  You can make it paleo by substituting with coconut cream.  I find that I do fine with a little dairy.  Side note – if you can tolderate dairy and do consume it, stick with whole milk (that hasn’t been processed by taking the fat out), as well as organic and grass-fed when you can.

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Mix together 1/2 Cup of the plain Greek yogurt, 1 Tablespoon fresh lemon juice (which is close to half a lemon), 1/4 teaspoon sea salt, 1/2 teaspoon freshly chopped dill, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 Cup finely chopped cucumber.  You can roughly chop your cucumber and put it in a food processor to chop if up finely and quickly.  Refrigerate the tzatziki until it’s time to eat.

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3.  Assemble and Cook the Kabobs

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

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.

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Place your assembled kabos on a foil-lined baking sheet.  Place in the oven and 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 degrees.

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 kabobs, just as if  they were grilled.

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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 Trader Joe’s is.

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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.

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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 do you like to add to your kabobs?

Easy Oven Kabobs

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Easy Oven Kabobs with Cauli Rice and Tzatziki Sauce

Brittany Davis
Prep Time 30 mins
Cook Time 15 mins
Total Time 45 mins
Course Main Course
Cuisine Mediterranean
Servings 4 people


  • 10 wooden skewers


  • 1.5 lbs chicken breast (or 1.5 lbs sirloin steak, or a combination of both)
  • 1 orange juiced
  • 1 Tbsp olive oil
  • 1 tsp ground coriander
  • 1/2 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp sea salt


  • 1 green bell pepper
  • 1 red onion
  • 1/2 pineapple

Cauli Rice

  • 1 Tbsp ghee (or coconut oil)
  • 1 cauliflower (or bag of riced cauliflower)
  • 1/2 tsp sea salt
  • dash black pepper

Tzatziki Sauce

  • 1/2 Cup plain, whole milk Greek yogurt
  • 1 Tbsp fresh lemon juice
  • 1/4 tsp sea salt
  • 1/2 tsp fresh dill (chopped)
  • 1/4 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 Cup cucumber (finely chopped)


Prepare the Kabobs

  • Soak the wooden skewers in a dish or sink full of water for a few hours.
  • Preheat the oven to 400 degrees.
  • To marinate the meat, juice the orange into a medium-sized mixing bowl.
  • Add the olive oil, coriander, black pepper, thyme, rosemary, and salt to the orange juice. Mix all ingredients well.
  • Cut the chicken breasts and/or steak into 1 inch 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, while you prepare the rest of the ingredients.
  • Cut the green bell pepper, red onion, and pineapple into 1 inch pieces and set aside.

Make the Tzatziki Sauce

  • Mix together in a small bowl the yogurt, lemon juice, salt, dill, garlic, and chopped cucumber.
  • Refrigerate until it's time 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 degrees for 15 minutes, or until the chicken reaches an internal temperature of 165 degrees.
  • 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 1/2 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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