Craving some BBQ dishes but can't access your appliance? Fret no further with these tofu or chicken shish kabobs in the oven! Quick, delicious, and the perfect way to continue my brand ambassadorship with The Little Potato Company! Plus, who doesn't want to win a month's worth of free potatoes!
I won't lie: the first thing I did when creating this post was look up the difference between kabobs and kebobs. I have seen it spelled both ways, and according to online sources, both are right, it is just the matter of how you prefer to spell it. I prefer kabobs so I am sticking to this spelling.
That out of the way, I am happy to be working with The Little Potato Company again. They have taught me a lot over the past year and I feel their core values are both important and successful when it comes to choosing potatoes that are hearty and healthy. My family loves these Creamer potatoes and we try to include them as often as possible (especially me now that my iron levels have plummeted!)
These shish kabobs in the oven include both a meat and vegetarian version. People seem to fear cooking for vegetarians if they are not used to the task, but let me tell you, soooo many recipes can easily be made vegetarian (or just slightly adapted.) In this case, I made chicken shish kabobs in the oven for my husband and daughter, and tofu shish kabobs in the oven for myself. And it was so simple! I obviously marinaded the chicken and tofu separately, but the veggies were placed into a large bowl and when it came time to put the kabobs together, it was just a matter of completing the tofu ones first so there was no cross-contamination. And there you have it: a meat and vegetarian dish for your dinner (or BBQ, or just for your regular family routine!)
Oh! And I totally utilized their microwave ready packages to speed up the cooking process even more. Now when you cook these kabobs, you are focusing on the chicken being cooked through as opposed to worrying about hard potatoes.
Okay, you may feel there is not enough marinade for all the above ingredients, but I honestly had some leftover! With the extra liquid hanging around in the tofu bowl, I used it to toss with the microwaved potatoes (I guess I could have microwaved the potatoes ahead of time, too, and just mixed them with the veggies but I didn't think of that at the time!) DO NOT reuse the marinade from the chicken bowl, ever. Cross-contamination is very bad.
Shish Kabobs in the Oven (Chicken and Tofu Varietals!)
Shish kabobs are so easily customized, you can easily make some for your meat eating guests, and some for your vegetarian guests!
- 2 microwave ready packages from The Little Potato Company OR a 1.5 lb bag of their Creamer potatoes.
- 1 red pepper
- 1 yellow pepper
- 1 orange pepper
- 1 large zucchini
- 1 large onion
- 8 oz button mushrooms
- 1 lb firm or extra-firm tofu, well-drained and pressed dry the best you can.
- 2 lbs bone-less, skinless chicken breasts
- ¼ cup balsamic vinegar
- 2 tbsp. soy sauce (use a GF version for your Celiac friends.)
- 1 tbsp. whole grain coarse mustard
- 2 tsp. dried oregano
- 1 tbsp. maple syrup
- 1 tbsp. olive oil
- 3 garlic cloves, minced
- Combine all the marinade ingredients in a small mixing bowl. Set aside.
- Remove stem and core from peppers and cut into large 1x1 inch pieces. Slice mushrooms in half. Slice zucchini about ¼ - ½ inch thick. Cut onion so large chunks hold together (easier to skewer.) Place into a large mixing bowl.
- Slice tofu and chicken into even-sized portions (my tofu was about 1x1 inch and the chicken was about 2x2 inch.) Place into separate mixing bowls.
- Add a couple of tablespoons of marinade to the veggies with salt and pepper. Divide the rest of the marinade evenly between the chicken and tofu. Cover each bowl and allow to sit in the fridge overnight.
Assembly and Cook Time
- Preheat oven to 450F. Line two baking sheets with aluminum foil or silicone mats.
- Follow the directions on the microwave ready packages (5 minutes.) OR, if using a bag of Creamer potatoes, poke some knife holes into the potatoes, place onto a plate, and microwave for 5-8 minutes on high heat.
- Assemble kabobs by placing meat or tofu, followed by a mix of veggies and potatoes. Continue to do this until nothing remains (make sure to do the tofu ones first so you can do not contaminate any of the veggies and such with the chicken.)
- Spread out evenly onto the baking sheets. Cook the tofu ones for 15-18 minutes. The chicken ones will need anywhere from 15-25 minutes, depending on the size of your meat. Make sure to flip the meat ones halfway through!
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 765Total Fat: 19gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 193mgSodium: 682mgCarbohydrates: 60gFiber: 9gSugar: 15gProtein: 91g
We loved this taste of spring here, and using Creamer potatoes keeps everything healthy and nutritious. I love that these potatoes are gluten-free and are naturally fat-free, cholesterol-free, and only 20 calories each! (source.) For more information on their nutrition (and wonderful story) please checkout The Little Potato Company!
This is a sponsored post. I was fortunate enough to receive products and monetary compensation from The Little Potato Company. Though products were received, all opinions are my own and I would not recommend a product that I did not enjoy.
Love these shish kabobs in the oven with Creamer potatoes?! Try some of these recipes:
Easy Creamer Potatoes with Roasted Vegetables (Microwave Ready)
Yum! I love the vegan and gluten free Tofu version! This is my favorite with all the other veggies! Delicious and fantastic recipe!
These look amazing and I love that you show how to make them in the oven! I am not good with the grill (I make my husband do it!) but now I can have kebobs even if he is out of town with the good old oven 🙂
I suck at grilling! So this recipe is suitable for people like us, but it can even work for the biggest BBQ-enthusiast!
Sharon @ What The Fork Food Blog
Lamb is my favorite meat to use on kebabs, so good! These potatoes are the perfect size for skewing!
I bet my husband would love for me to make lamb kabobs! He will be thanking you later 🙂
A complete meal in a stick. Loving to add the potatoes give such a nice look and also different flavor.
Love shish kabobs! I also LOVE that these are made in the oven since I'm t-totally out of propane right now.
I love chicken.
Dee Dee (My Midlife Kitchen)
Food on a stick--that is always the sign of a great meal to come! And I love the little potatoes. They cook so much more evenly in recipes like this one, and always make me wish I had them on hand when I start threading stuff on a skewer!
You are so right! And prep is 10x faster using these little guys 🙂
These shish kabobs look delicious! i didn't know that you can make them in the oven. Must try.
Haha, you do what you have to do when your weather is terrible 😉
Des @ Life's Ambrosia
These are gorgeous! And I just love those little potatoes!
Deb @ Cooking on the Front Burner
Kacey, These are great kabobs - ironically I was shopping today and happened to see those potatoes in the store. Next time I'll have pick them up! Fun summer recipe too!
You so need to, Deb! And as soon as BBQ weather hits, these are going on the grill 🙂
I would also use chicken as my protein.
I would use chicken on my kabobs
I would probably use chicken - we're eating more chicken these days (beef is too expensive)
Beef is ridiculous! I notice our grocery stores are selling ground pork and beef mixes now. Probably more pork in it than beef!
I love the gluten free recipe, I am gluten free and always looking for something different. I would try your recipe but would use cubed marinated beef.
I am sure beef would be amazing!
I always have to have at least two meats (protein) on my shish kabobs. Usually chicken and beef but sometimes I go for the surf style and have shrimp and fish.
I don't know why I never think of surf style. My husband and daughter would love shrimp on their kabobs!
Or mix it up and have surf & turf -lol- just use very large shrimp and not small ones. I find the smaller ones dry out easily.
I would use some chicken for the protein.
I would probably use chicken 🙂 Maybe pork!
I would probably choose pork tenderloin for the protein.
I would make these kabobs with shrimp.
I think that chicken and veg kebobs sound amazing with these potatoes.
I'd make chicken kabobs!
I've been experimenting with making homemade sausage-flavored seitan. It is soo good, it would be fun to use it on kebobs!
I would use chicken or beef. Depends on the mood.
I would probably go with salmon chunks or shrimp and steak.
I would use chicken!!
i would probably use chicken -- or beef -- depends what is on sale! 😀
Cathleen @ A Taste Of Madness
I would put chicken on my shish kabobs 🙂
Oh, yummy. All of yuri recipe ideas make my mouth water! This Canadian girl with irish roots, loves potatoes. Would love to try a lemon marinated chicken for a nice spring kabob😊
I would use beef as my protein. to me its natural choice for kebabs.
I love using shrimp or scallops (if they are on sale, lol) in my kabobs. Chicken is always delicious too! I usually make rice and serve it over the rice...so good!!
Oh man...it ended right before I could put my pinterest link on it (https://www.pinterest.com/pin/462181980490122869/) and my comment. ah well...such is life! Good luck everyone!! Those potatos look awesome!!
No worries!! Glad you entered 🙂