Sheet Pan Chicken Kebab Dinner

Name: Sheet Pan Chicken Kebab Dinner
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 2 lbs ground chicken; 1 large onion (quartered); 5 cloves garlic; 1 cup fresh parsley; 1/2 red bell pepper (quartered); ¼ cup tomato paste; 1 tbsp paprika; 1 tsp chili flakes (optional); 1 tsp coriander; 1 tsp cumin; 2 tsp salt; 1 tsp black pepper; 2 tbsp oil; 1/2 cup plain yogurt; 3 tbsp mayonnaise; 4 cloves garlic (finely minced); 1 tbsp lemon juice; 1/2 tsp salt; 1 cucumber (sliced); 1 red onion (sliced thinly); 1 large tomato (seeded and finely chopped); 2 tbsp fresh parsley (chopped); 1 tsp sumac; 1 tbsp lemon juice; 2 tbsp olive oil; 1 tsp salt; Pita bread (or naan bread)

Sheet Pan Chicken Kebab Dinner features flavor packed chicken kebabs, a tangy middle eastern cucumber salad, and a creamy garlic sauce. Served with pita bread and made in under 30 minutes it's the perfect healthy dinner.

a plate is topped with pita bread, two chicken kebabs, cucumber salad, and a ramekin of garlic sauce.

Sheet Pan Chicken Kebab Dinner Recipe

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This chicken kebab dinner is a well rounded, healthy, and high protein dinner. It comes together in 30 minutes and can be prepped in advance! The kebabs are so tender, moist, and packed with flavor. They are so easy to make thanks to the cooking hack of making them in a sheet pan.

What is Sheet Pan Chicken Kebab Dinner

Making chicken kebab in a sheet pan is a game changer! Ground chicken is seasoned with garlic, onion, red bell peppers, and lots of spices. The meat is spread onto a sheet pan and a spatula is used to cut the meat into the kebabs, no need to shape each kebab by hand! Baked in the oven until golden brown, the kebabs are so tender and moist. Served with a tangy cucumber and onion salad on the side for a well-rounded healthy dinner and drizzled with garlic sauce. It's a fun and flavor packed dinner!

What to Serve with

Ingredients

Chicken Kebab Ingredients

Ground Chicken - these high protein chicken kebabs are made with ground chicken.
Spices - paprika, coriander, cumin, salt, pepper
Red Bell Pepper - this is puréed or shredded as part of the chicken kebab. It gives the kebabs a rich flavor.
Parsley - we highly recommend fresh parsley for this recipe. In a pinch you can swap for dried parsley.
Onion - this is puréed or shredded for the chicken kebab meat. It adds a great flavor and keeps the kebabs extremely moist. You don't need to worry about the chicken drying out when cooking! This cannot be swapped for onion powder.
Oil - to oil the sheet pan so the kebabs don't stick.
Tomato Paste - this gives the kebabs a nice color, flavor, and keeps them moist. Do not swap for tomato sauce, it must be tomato paste
Garlic - everything is better with garlic! We recommend fresh garlic for the best results but you can swap for garlic powder.

kitchen counter with bowls of ingredients with text overlays reading yogurt, mayonnaise, garlic, lemon juice, and salt.

Garlic Sauce Ingredients

Yogurt - we love to make our garlic sauce with a combination of yogurt and mayonnaise to keep it healthy. The yogurt adds the perfect creamy texture and pop of tangy flavor.
Mayonnaise - this gives the sauce an extra rich and creamy texture. If you prefer you can omit the mayonnaise and use only yogurt for the sauce.
Garlic - we recommend fresh garlic. Chopped garlic from a jar or garlic powder will not give you the same great flavor as fresh garlic. Use a handheld grater to shred the garlic or very finely mince the garlic.
Lemon Juice - this gives the garlic sauce a hint of lemon flavor that pairs perfect with the kebabs and salad.
Salt

kitchen counter with bowls of ingredients with text overlays reading cucumber, tomato, red onion, olive oil, lemon juice, parsley, salt, and sumac.

Cucumber Salad Ingredients

Cucumber - you can use English cucumber, or Persian cucumbers (mini cucumbers). Both are great for this recipe.
Tomato - you can use any tomato you like for this recipe. We like to remove the seeds so that the salad dressing does not become overly watery or seedy from the tomatos.
Red Onion - thinly sliced red onions cut in half moon shapes are perfect for the salad. Don't worry about a raw onion flavor, the lemon and salt in the salad dressing lightly pickles the onions for the perfect flavor.
Olive Oil - the base for the salad dressing.
Lemon Juice - we highly recommend freshly squeezed lemon juice for the best flavor. Lemon juice from a bottle does not have the same flavor for salad dressings.
Parsley - fresh parsley is best but you can also use dried. It adds a beautiful color and flavor to the salad.
Sumac - this classic seasoning in Middle Eastern cooking has a tangy citrus flavor. It is a very unique flavor that really adds something special to the salad. It can be found online and in most grocery stores as it has become a popular ingredient.
Salt

a plate is topped with the sheet pan chicken kebab dinner featuring pita bread, two chicken kebabs, cucumber salad, and a ramekin of garlic sauce.

How to Make Sheet Pan Chicken Kebab Dinner

Full Printable Recipe at Bottom of page

three step cooking photo. first mixing the chicken kebab mixture in a bowl. second cutting the kebab into pieces on a sheet pan. third notching the tops of the kebab with a spatula.

Prepare The Kebab

Preheat oven to 400°F degrees. Grease a large rectangle sheet pan (18x13 inches) or large baking dish with oil or cooking spray. Set aside.
In a food processor or blender, add in onion, garlic, parsley, and red pepper. Chop and blend until it becomes slightly puréed.
Note: If you do not have a food processor, you can grate the ingredients on a cheese grater and very finely chop the parsley.
In a large bowl add the ground chicken, puréed mixture, tomato paste, chili flakes, coriander, cumin, salt and pepper. Mix well until everything is combined. Place meat mixture in the fridge and allow to marinate, if possible, for 30-60 minutes. You can also cook immediately if preferred.
Add the meat mixture to the sheet pan. Use your hands or a spatula to flatten the mixture and evenly spread it out over the pan. Depending on the size of pan used flatten the mixture to about ½" thickness.
Use a spatula to cut the meat into the kebab shape about 1 - ½" thickness (cut short-ways on the tray) to make 8-12 kebabs. You do not need to space the kebabs out, they will shrink when cooking. Optional: use the spatula to score the top of the meat to create notches for a design.
Place in preheated oven and bake 18-20 minutes or until cooked through and the tops are golden brown. Internal temperature should be 165°F.
While the kebabs cook, prepare the garlic sauce, salad, and rice.

Prepare the Salad and Sauce

Prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate until ready to serve.
In a bowl combine all the salad ingredients and set aside in the fridge covered or in an airtight container until ready to serve.
Plate two kebabs on a plate with a serving of salad. Serve the garlic sauce in a small bowl on the side or drizzle over the kebab and salad. Serve with pita bread or naan bread (optional) and enjoy!

Tips for the Best Recipe

Kebabs - don't worry about the ground chicken drying out when cooking. These kebabs are extremely tender and moist. To ensure the kebab are moist, the onion, red bell pepper, and garlic is puréed in a food processer. This purée, along with the tomato paste keeps the kebab moist. If you do not have a food processor you can use a regular cheese grater to grate the onion and bell pepper.
Make Ahead - the cucumber salad and garlic sauce can sit in the fridge up to 1 to 2 days in advance. This helps cut down on prep time the day of serving and the flavors develop in the fridge. Please note, the longer the salad sits in the fridge, the less crunchy the cucumbers will be but they will be extra flavorful!

FAQ

How to reheat?

Oven Baked - place leftover kebabs on a sheet pan and bake at 350°F for 8-10 minutes.
Microwave - place leftover kebabs on a microwave safe plate and heat for about 2-3 minutes, or until warmed through.
Air Fryer - transfer leftover kebabs to the air fryer and cook at 350°F for 4-6 minutes.

How to store?

Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.

Can I freeze this recipe?

Place leftovers in a freezer-safe container and store for up to 3 months. You can individually wrap the kebabs in plastic wrap, parchment paper, or foil, for grab and go reheatable freezer meals.

Can I make this ahead?

Yes! You can fully cook the kebab in advance (up to 3 days) and follow the reheating instructions. Or you can prepare the sauce and salad and store in the fridge up to 2 days in advance. Prepare the kebabs and store them on the sheet pan covered in the fridge up to 1 day in advance. Then follow the baking directions the day of serving.

Is this recipe gluten free?

This recipe is gluten free.

How to make this dairy free?

The kebabs are dairy free. For a dairy free garlic sauce use dairy free yogurt and mayonnaise.

More Easy Sheet Pan Dinners

Enjoy!

- Sab

Sheet Pan Chicken Kebab Dinner Recipe

What is Sheet Pan Chicken Kebab Dinner

What to Serve with