Sheet Pan Chicken Kebab Wraps are an easy, flavor packed 30 minute dinner made with juicy ground chicken kebabs baked on one sheet pan. Wrapped in soft pita with fresh veggies, pickles and creamy homemade garlic sauce. They are a healthy homemade version of your favorite kebab shop takeout.
Sheet Pan Chicken Kebab Wraps Recipe
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We love quick and easy weeknight dinners that can be made in one pan! These sheet pan chicken kebabs went viral on social media... and for a good reason. They are flavor packed, so easy to make, and a family favorite dinner!
Our favorite way to serve our kebab wrap dinner is to setup a build your own wrap station on our kitchen counter. We lay out all the toppings, the homemade garlic sauce, and warm pitas. Everyone can assemble their own wrap with their favorite toppings! It's a perfect fun family dinner or game night party station.
What are Sheet Pan Chicken Kebab Wraps
These wraps are inspired by the kebab wraps from a Middle Eastern or shawarma restaurant but with a twist. They are made even easier at home with just one sheet pan. Ground chicken is mixed with a purée of onion, garlic, parsley and red bell pepper, plus tomato paste, paprika, coriander and cumin, which keeps the kebabs incredibly moist. The meat is pressed onto a sheet pan, cut into the kebab shape and baked until golden. They are packed into warm pita bread with a variety of fresh and pickled veggies and drizzled with homemade garlic sauce.
What to Serve with
Ingredients
Kebab Wrap Ingredients
- Ground Chicken - lean and high in protein. Ground turkey works too.
- Onion, Garlic, Parsley and Red Bell Pepper - puréed in a food processor and mixed into the chicken. This is the secret to super moist, flavorful kebabs! No food processor? Grate the onion and pepper on a box grater and finely chop the garlic and parsley.
- Tomato Paste - gives the kebabs a rich flavor and beautiful color and helps keep them moist. Be sure to use tomato paste, not tomato sauce.
- Spices - paprika, chili flakes (optional), coriander, cumin, salt and pepper.
- Oil - to grease the sheet pan so the kebabs don't stick.
- Pita Wraps - soft pita bread, naan or large flour tortillas all work great.
- Toppings - thinly sliced tomatoes, pickles, red onion and pickled turnips (the bright pink pickles you find at shawarma shops) add the perfect crunch and tang.
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
How to Make Sheet Pan Chicken Kebab Wraps
Full Printable Recipe at Bottom of page
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 and toppings for the wraps.
Prepare the Garlic Sauce
- Prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate until ready to serve.
Assemble and Serve
- Assemble the wraps by adding one or two kebabs to the pita bread, top with lettuce, tomatoes, pickles, red onion, pickled turnips, and drizzle garlic sauce on top. Roll up the pita and enjoy!
Tips for the Best Wraps
- Moist Chicken Kebabs - don't worry about the chicken drying out! The puréed onion, red pepper, garlic and tomato paste keep the kebabs extremely tender and juicy. Ground chicken should be cooked to 165°F.
- Spread It Evenly - press the meat into an even layer so all the kebabs cook at the same rate. Thin spots will overcook while thick spots take longer.
- Cut Before Baking - slicing the meat into strips before it goes in the oven makes it so easy to separate the kebabs after baking. No need to shape each kebab by hand!
FAQ
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.
Transfer leftovers to an airtight container and refrigerate for up to 3 to 4 days.
Place leftover kebabs 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.
Yes! You can fully cook the kebab in advance (up to 3 days) and follow the reheating instructions. You can also prepare the sauce and toppings and store in the fridge up to 2 days in advance. Or you can prepare the kebab 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 and assemble the wraps.
This recipe is gluten free.
The kebab are dairy free. For a dairy free garlic sauce use dairy free yogurt and mayonnaise.
More Easy Dinners
Enjoy!
- Sab
Sheet Pan Chicken Kebab Wraps
Ingredients
- 8-10 Pita bread (or naan bread, or tortillas of choice)
Chicken Kebabs
- 2 lbs ground chicken
- 1 large onion (quartered)
- 5 cloves garlic
- 1 cup fresh parsley
- ½ red bell pepper (quartered)
- ¼ cup tomato paste
- 1 tablespoon paprika
- 1 teaspoon chili flakes (optional)
- 1 teaspoon coriander
- 1 teaspoon cumin
- 2 teaspoon salt
- 1 teaspoon black pepper
- 2 tablespoon oil
Garlic Sauce
- ½ cup plain yogurt
- 3 tablespoon mayonnaise
- 4 cloves garlic (finely minced)
- 1 tablespoon lemon juice
- ½ teaspoon salt
Toppings
- ½ head iceberg lettuce (shredded)
- 2 tomatoes (thinly sliced)
- 1 small red onion (thinly sliced)
- 1 cup pickles
- 1 cup pickled turnips
Instructions
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 and toppings for the wraps.
Prepare the Garlic Sauce
- Prepare the garlic sauce by combining all the ingredients in a small bowl. Mix well and refrigerate until ready to serve.
Assemble and Serve
- Assemble the wraps by adding one or two kebabs to the pita bread, top with lettuce, tomatoes, pickles, red onion, pickled turnips, and drizzle garlic sauce on top. Roll up the pita and enjoy!
Nutrition
Ana says
Easy and great way to make kebabs and all in one pan! They were super tasty. No more takeout.