Chicken Nugget Vegetable Kabobs

These Chicken Nugget Vegetable Kabobs are simple to prepare with everything cooked in the oven. They’ll make entertaining easy and are fun to serve & enjoy! Plus, you get a delicious sweet and spicy dipping sauce.
Prep Time 20 minutes
Cook Time 18 minutes
Total Time 38 minutes
Servings 8
Author Meme




  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried parsley
  • 4 tablespoons lemon juice

Dipping Sauce:


  • Chop bell peppers, onions, zucchini, and squash into 1.5-inch pieces and add to a large bowl. Add olive oil, salt, garlic powder, dried oregano, dried parsley, and 4 tablespoons lemon juice. Toss, and set aside.
  • Preheat oven to 425*F.
  • Dice green onions, and mince jalapeño.
  • In a medium bowl, add yogurt, green onions, jalapeño, 1/8 teaspoon salt, and 2 tablespoons lemon juice. Stir, cover, and refrigerate.
  • Thread vegetables onto skewers and place on baking sheet. Repeat with remaining veggies. Transfer to oven.
  • Put the chicken nuggets on another baking sheet, and transfer to oven.
  • Bake 8 minutes, and flip. Bake another 6-10 minutes until done.
  • If desired, thread a few chicken nuggets onto each kabob. Serve with dipping sauce and enjoy!