How to Cook Kabobs on the Stove

Name: Stovetop Chicken and Veggie Kabobs
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 chicken breasts (boneless skinless, cubed); 2 bell peppers (red); 2 bell peppers (green); 1 white onion (cut into chunks with layers seperated); 2 tablespoons extra virgin olive oil; ⅛ teaspoon kosher salt; ⅛ teaspoon black pepper; ⅛ teaspoon garlic powder; ⅛ teaspoon lemon pepper

Published: Jul 15, 2025 by Ned Adams · This post may contain affiliate links · 5 Comments

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Would you like to know how to cook kabobs on the stove so they are juicy, flavorful, and ready fast? This easy stovetop method brings perfectly seared chicken and veggies to your table in minutes.

A pile of chicken kabobs on a white plate.

This easy recipe features tender chicken breast, crisp bell peppers, and sweet onion, all seared to perfection in a hot skillet. These chicken and vegetable kabobs are loaded with flavor thanks to olive oil and a simple blend of spices—no grill required. I make these when grilling isn't an option, and they’ve become a go-to meal no matter the season.

Check out these other tasty recipes that bring big flavor without needing the grill, like skillet beer brats and smoked pork ribs.

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Why You’ll Love This Recipe
Ingredients
Variations
How to Cook Kabobs on the Stove
Expert Tips
Serving Suggestions
Cooking Kabobs in a Skillet FAQs
More Delicious Skillet Chicken Recipes
Get the Recipe

Why You’ll Love This Recipe

Quick and Easy: There is no need to fire up the grill. Chicken vegetable kabobs cook perfectly in one pan and are ready in under 30 minutes.
Big Flavor: A simple seasoning blend and stovetop sear lock in juicy, savory goodness in every bite.
One-Pan Cleanup: Everything cooks in one skillet, so cleanup is quick and easy.
Great for Leftovers: If you're wondering how to cook kabobs without a grill, this method delivers, and the leftovers make an easy next-day lunch.

Ingredients

Chicken Breasts: Use boneless, skinless chicken breasts cut into evenly sized cubes to ensure they cook uniformly and stay tender. Chicken thighs also work but may need to cook a bit longer.
Red and Green Bell Peppers: Choose firm, glossy bell peppers free of soft spots or blemishes. They add sweetness, color, and a satisfying crunch that balances the tender chicken perfectly.
White Onion: Cut into chunks and separate the layers for even cooking. White onion adds a subtle sweetness and depth that complements the chicken in your chicken and veggie kabobs when cooking on the stove or in a skillet.
Seasonings: A simple blend of kosher salt, black pepper, garlic powder, and lemon pepper gives the kabobs a well-rounded flavor. Season each side during cooking to build layers of taste and enhance both the chicken and vegetables.

See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.

Variations

Vegetable Kabobs: Swap the chicken for firm tofu or large mushroom caps, marinated and seared the same way, an excellent option for anyone interested in cooking kabobs without meat.
Swap the Protein: Replace chicken with shrimp or beef sirloin cubes for a different flavor and texture that still cooks quickly on the stove.
Mediterranean Style: Use a mix of oregano, cumin, and lemon zest in the seasoning, and add cherry tomatoes and zucchini slices to the skewers for a fresh Mediterranean flair.
Add Some Citrus: Swap the seasoning for the marinade in this tequila lime chicken for a bright citrus flavor. You can also brush the kabobs with a honey-lemon or orange glaze during the last few minutes of cooking kabobs on the stove.

How to Cook Kabobs on the Stove

This simple guide to chicken kabobs with vegetables will show you how to prep and cook everything right on the stove for a quick, tasty meal.

Before you start, cut the chicken and vegetables into even pieces so they are ready to thread onto the skewers, and mix all the seasonings in a small bowl. Make sure the pieces are evenly sized for consistent cooking.

Step 1: Thread the Kabobs. Skewer the cubed chicken, bell peppers, and onion chunks, alternating between meat and veggies to your liking.

Chicken kabobs cooking in a skillet on the stove.

Step 2: Sear the Kabobs. Place the skewers in the hot skillet and cook for 7 to 10 minutes on each side. Sprinkle the seasoning mix on all sides as they cook to build flavor.

A pile of chicken kabobs on an oval white platter.

Step 3: Check for Doneness and Serve. Ensure the chicken is fully cooked through (internal temperature of 165°F). Once done, remove the kabobs from the pan and let them rest for a few minutes before serving with Dutch oven baked potatoes or your favorite chicken side dish.

Expert Tips

Use Soaked Wooden Skewers or Metal Skewers. If using wooden skewers, soak them in water for at least 30 minutes beforehand to prevent burning during cooking. Metal skewers are reusable and heat evenly.
Don’t Overcrowd the Pan. Leave space between the kabobs in the skillet to ensure proper searing and avoid steaming, which can make the kabobs soggy. This means you may need to cook in batches.
Season While Cooking. Sprinkle the seasoning on each side of the kabobs as they cook to build layers of flavor instead of seasoning everything at once upfront.
Rest Before Serving. Let the kabobs rest a few minutes after cooking to allow juices to redistribute, keeping the chicken moist and flavorful.
Store. Place leftovers in an airtight container and store in the refrigerator for up to three days or freeze for up to one month. Thaw them out before reheating.

Chicken kabobs cooked on the stove on a plate with a bowl of lemlns.

Serving Suggestions

These versatile kabobs are perfect for parties or weeknight meals, pairing deliciously with a variety of easy sides to suit any occasion.

Perfect for parties or potlucks, serve alongside cream cheese stuffed mushrooms and bacon wrapped smokies for a delicious spread!
Enjoy them for a quick and easy weeknight meal paired with skillet scalloped potatoes and some easy homemade coleslaw.

Cooking Kabobs in a Skillet FAQs

Can I make these skillet kabobs ahead of time, and are they good for meal prep?

Yes! You can prepare and thread the chicken and vegetables a few hours ahead and keep them refrigerated until ready to cook. These kabobs also reheat well, making them a convenient and tasty option for meal prep lunches or dinners throughout the week.

What’s the best type of skillet for cooking kabobs on the stove?

A heavy-bottomed cast-iron skillet or non-stick pan works best to get a good sear and prevent sticking.

How do I prevent the chicken from drying out when cooking kabobs on the stove?

Cook the kabobs over medium-high heat and avoid overcooking. Turning them regularly and seasoning as you go helps keep the chicken juicy and flavorful.

What's the best way to reheat stovetop chicken skewers?

I find the oven or microwave are best for reheating. To reheat in the oven, place the skewers in a covered baking dish. Heat at 350° F for 10-12 minutes or until heated through. Reheat individual servings in the microwave in 1 minute intervals turning them after each one.