Craving flavorful chicken kebabs without dragging out the grill or fiddling with bamboo skewers? These Sheet Pan Chicken Kebabs in the oven are ready in just 40 minutes! Juicy, spiced ground chicken, made with ground boneless skinless chicken thighs and chicken breasts, is mixed with fresh herbs, bold spices, and veggies, then baked on a sheet pan to perfection with minimal shaping required!
A Quick Look at the Recipe
✅ Recipe Name: Sheet Pan Chicken Kebabs
🕒 Ready In: ~ 40 minutes
👪 Serves: 6
🍽 Calories: ~ 324 per serving (estimated)
🥣 Main Ingredients: Ground Chicken, Bell Peppers, Onions, Garlic
👌 Difficulty: Easy
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I grew up loving kebabs! There’s just something deeply comforting about juicy, spiced meat wrapped in warm bread and topped with fresh herbs and creamy sauce. Am I right?!
Traditional kebabs are often made with beef or lamb, but this chicken version keeps all that wonderful flavor while staying lighter!
My husband grew up eating his grand mother's Lebanese kebab and says the spice blend here is spot on! And coming from him, that means everything! Usually making kebabs is not very quick, but the simplicity of this sheet pan method allows us to have it on regular rotation, which makes him very happy!
This recipe is part of my 15 Best Mediterranean Chicken Recipes! Be sure to check it out!
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Why You’ll Love This Easy Meal
- No hot grill juggling or skewers needed—everything bakes on a single parchment paper–lined sheet pan. Just like the Viral Sheet Pan Doner Kebab!
- Uses a mix of boneless skinless chicken thighs and breasts for moisture + structure. I tried making it with just breast but those came out more on the drier side. I then tried it with just thighs but the consistency wasn't what I wanted. Mixing both breast and thighs gave it the perfect consistency and moisture.
- A great way to enjoy bold spices, fresh veggies, and creamy sauces in one bite.
As a mom of four, I love that the vegetables are blended right into the meat mixture, even my picky eaters don’t hesitate when this is on the table. - Perfect with pita bread, cherry tomatoes, or served low-carb with greens
Sheet Pan Chicken Kebabs in the Oven Video
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Ingredient Notes
Full recipe and instructions in the recipe card at the end of this post
Chicken Kebabs Base
Boneless skinless chicken thighs + chicken breasts (or 2 lbs ground chicken): Using a mix of both cuts provides the best balance of moisture and structure. If using store-bought ground chicken, you can use dark or light or a mix (what I recommend). You can also ask the butcher to grind a blend for you.
White onion, roughly chopped: Onions add natural sweetness and moisture. White onions are milder, making them ideal for blending into the meat mixture compared to yellow or red onions.
Red bell pepper: Bell peppers give subtle sweetness, bright color, and moisture. Red bell peppers are naturally sweeter than green, which balances the taste.
Parsley, dill,cilantro (all loosely packed) – Fresh herbs provide brightness and aromatic depth. I recommend using fresh rather than dried here for best flavor.
Cumin, smoked paprika, turmeric, garlic powder,onion powder: These spices create the kind of smoky flavor and warmth you’d expect from grilled chicken skewers, but with less work. These spices are foundational in many Middle Eastern and Mediterranean dishes, creating depth and complexity.
Salad Topping
White or red onion, thinly sliced: Red onion adds sharpness and color, while white onion is milder. Soaking sliced red onion in cold water for 10 minutes mellows its sharpness while keeping the crisp texture.
Arugula: Peppery and tender, arugula balances the richness of the kebab. You can substitute baby spinach or finely chopped kale if preferred.
Parsley: Adds brightness and complements the herbs in the kebab
Cherry tomatoes: Sweet, juicy, and colorful. They also add moisture to the salad. Use grape tomatoes or chopped large tomatoes if needed.
Sumac: This tangy red spice is a staple in Middle Eastern and Mediterranean cooking, known for its bright, lemony acidity. It adds a subtle citrus note without overpowering the other flavors.
Olive Oil + Reserved Veggie Juice: Extra virgin olive oil adds richness and helps carry the bright flavors of the herbs and sumac. The reserved vegetable juices add natural acidity and depth, creating a simple but flavorful dressing. If you’re curious about choosing the right olive oil for Mediterranean dishes, I share more in my guide to olive oil in Mediterranean cooking.
Herb Tahini Sauce
Tahini: Ground sesame paste with a nutty, rich base. Look for smooth tahini made from 100% sesame seeds. Natural separation is normal, just stir well before measuring.
Lemon: Fresh lemon juice adds brightness and balances the richness of the tahini. Bottled lemon juice works in a pinch, but fresh provides noticeably better flavor. If you enjoy lemon-forward sauces, you might also love my Chicken with Creamy Lemon Sauce (Beurre Blanc), where lemon plays a similarly central role.
Garlic powder & garlic clove: Using both fresh garlic and garlic powder creates layered flavor. The fresh garlic provides sharpness, while garlic powder distributes evenly for consistent depth.
Cilantro & Dill: These herbs mirror the flavors in the kebabs and salad, creating balance and cohesion across the entire dish.
Greek yogurt: Greek yogurt adds tang and creaminess while slightly lightening the richness of the tahini. Full-fat yogurt provides the best texture and prevents the sauce from becoming too thin.
Reserved veggie water: The reserved vegetable juices thin the sauce naturally while adding subtle onion and herb flavor — don’t skip this step.
⭐️ Recipe
Sheet Pan Chicken Kebabs in the Oven
Equipment
- 1 Meat Grinder optional
Ingredients
For the Chicken (if grinding your own meat)
- 1.5 lb boneless skinless chicken thighs
- .5 lb chicken breast
Or if not grinding your own meat
- 2 lbs ground chicken make sure to pat it dry
- ½ cup parsley loosely packed
- ¼ cup dill
- ½ cup cilantro loosely packed
- 1 red bell pepper
- 3 garlic cloves
- 1 medium white onion
- 1.5 teaspoon salt
- 1 teaspoon black pepper
- ½ tablespoon cumin
- 2 teaspoon smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
Salad topping
- ½ white or red onion thinly sliced
- 3 cups arugula
- 1 teaspoon sumac
- ⅓ cup chopped parsley
- 8 oz cherry tomatoes sliced
- 1.5 teaspoon olive oil
- 1 tablespoon reserved water from veggies
- Salt and pepper to taste
Herb Tahini Sauce
- ⅓ cup tahini
- Juice from 1.5 lemons
- ½ teaspoon garlic powder
- 1 garlic clove grated
- 1 tablespoon chopped cilantro
- 1 tablespoon chopped dill
- 2 tablespoon Greek yogurt
- 3 tablespoon reserved veggie water
Instructions
Preheat Oven
- Preheat your hot oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.
Process Herbs & Veggies
- In a food processor, pulse white onion, chopped red bell pepper, garlic, parsley, cilantro, olive oil, and dill.½ cup parsley loosely packed, ½ cup cilantro loosely packed, 1 red bell pepper, 3 garlic cloves, 1 medium white onion, 1 tablespoon extra virgin olive oil, ¼ cup dill
- Once finely chopped, transfer to cheesecloth and squeeze out moisture. This is key for browning and texture. Reserve the liquid! It’s liquid gold lol
Grind & Mix Chicken
- If grinding your own meat, cut your chicken into medium chunks. Add to the meat grinder and grind with the medium grinder attachment.
- Add squeezed veggies, all spices, 1 tablespoon olive oil.
- Mix well using clean hands or a spatula.
Shape & Bake
- Spread mixture evenly onto the sheet pan (about 1 inch thick).
- Use a knife or spatula to score into kebab strips
- You can shape them more with your fingers
- Bake for 18 minutes, then broil on high heat for 3–5 minutes. Check the internal temperature of the chicken with a meat thermometer—it should reach 165°F.
Toss Salad
- While chicken is cooking, in a bowl, combine thinly sliced onion, arugula, cherry tomatoes halved, chopped parsley, sumac, olive oil, reserved veggie juice and salt and pepper to taste.
Make the Sauce
- Whisk together tahini, lemon juice from 1.5 lemons, 1 garlic clove grated, minced cilantro, minced dill, Greek yogurt, and veggie water
- Add cold water 1 teaspoon at a time if needed to reach desired consistency.
Serve
- Brush with remaining veggie juice for sheen and flavor.
- Serve wrapped in pita bread or lavash bread with salad and tahini sauce, or go low carb and enjoy as a bowl with extra vegetables. You can also wrap it in the bread with all the condiments and lightly toast it on the stove if you want the bread a little crispy.
- Store leftovers in an airtight container in the fridge for up to 4 days.
Video
Notes
How To Store
Store cooked kebabs in an airtight container in the refrigerator for up to 4 days. These oven-baked chicken kabobs freeze beautifully! Once cooled, place slices in a single layer on a baking sheet to freeze individually. Then transfer to a freezer-safe airtight container or wrap tightly in plastic wrap and store in a zip-top bag. They’ll keep for up to 2 months.Helpful Tips for Best Results
- This is a great recipe for batch cooking, family dinners, or meal prepping with simple steps and satisfying flavor.
- Use a meat thermometer – Always check the internal temperature of the chicken to ensure doneness.
- Don’t skip squeezing veggies – Removing moisture prevents crumbling and promotes browning. Plus you get that amazing veggie juice!
- Double the recipe card – Freeze half for later for a no-fuss weeknight meal.
- Why Grind Your Own Meat?: For this recipe, I chose to grind my own chicken using my Kitchenaid meat grinder attachment but you can also use a food processor. Grinding it fresh gives me full control over the texture, which is especially important for shaping kebabs that won’t fall apart. Plus, I know exactly what cuts I’m using—no mystery meat here!
Nutrition
Substitutions & Variations
Chicken Cuts: You can use all boneless skinless chicken thighs for richer, juicier kebabs or all chicken breast for a leaner option, though the texture will be slightly firmer. I recommend a blend for the best balance of moisture and structure.
If you prefer fish, try my One Pan Mediterranean Cod Recipe or Branzino El Forno (Baked Seabass) for bold Mediterranean flavors!
Herbs: If you’re not a fan of cilantro, feel free to swap it for more parsley or even a little mint for a fresh twist. Dried herbs can be used in a pinch, but reduce the amount by half and expect a slightly less vibrant flavor.
Tahini Sauce: No tahini? Substitute all Greek yogurt with a drizzle of olive oil for richness. Add lemon juice to maintain acidity. If using only yogurt, the sauce will be lighter and tangier. If you don’t have fresh garlic, increase garlic powder slightly and adjust to taste.
Bread Options: Pita and lavash are traditional pairings, but you can wrap in lettuce for a low-carb option or serve bowl-style with quinoa, rice, or couscous for a heartier meal.
Want More Heat? Add red pepper flakes or a pinch of cayenne to the chicken mix for extra kick. Or try my Honey Harissa Chicken Tray Bake for a bolder spiced chicken on one pan.
No Sumac? If you don’t have sumac, add a small squeeze of lemon juice, lemon zest, or a splash of vinegar to mimic its bright, citrusy acidity.
FAQ
Yes. You can mix and shape the kebab base up to 24 hours in advance and refrigerate it tightly covered before baking. Cooked leftovers store well in an airtight container in the refrigerator for up to 4 days.
Absolutely. Let the kebabs cool completely, then freeze individually. Reheat in a skillet over medium heat or in a 350°F oven until warmed through
Not at all. You can use all thighs for a richer, juicier texture or all breast for a leaner result (the texture will be slightly firmer). Pre-ground chicken works as well, just pat dry any excess liquid before mixing.
The two most important steps are squeezing the moisture out of your blended veggie mixture and mixing everything really well before shaping. If there's too much liquid in the mix, the kebabs won't hold their shape and will steam instead of brown in the oven. I use a cheesecloth to squeeze out as much liquid as possible.
Kabob and kebab are actually the same thing — just different spellings depending on where you're from. "Kebab" is more common in Middle Eastern and Mediterranean countries, while "kabob" is widely used in the US. Both refer to seasoned ground or marinated meat that's shaped and cooked. You'll see both spellings used interchangeably across recipes, and either one is correct!
Bake at 400°F for 18 minutes, then broil on high for 3–5 minutes until the tops are golden. Internal temperature should reach 165°F.
400°F. Start with 18 minutes of baking, then finish with a 3–5 minute broil for color and texture.
Harry says
You answered my request lol I was thinking I need to make kebabs but I don’t feel like swapping out my gas tank for the grill.
Vanessa says
This was one of the dishes we made for our dinner party last night and it was so convenient. We didn't grind our own meat but that's okay!
Layla says
Delicious!! Thank you for the recipe!
Lola Jay says
Thank you!
Hera says
So yum!
Vartanoush says
We just made this for lunch and it was very tasty. The kebabs were so juicy.
Stacey B. says
These were just wonderful and very easy to make. Our favorite was that salad. So much flavor. Loved every bite.
Anonymous says
De-li-cious 👌
Lola Jay says
Thank you!! 💕💕
kebab guy says
I love kebab and i approve this recipe haha thanks for the share!
Eric says
I made this for my family last night and everybody loved it.
Anthony S. says
I love hacks to foods that I love and making these in the oven feels like a hack. They taste as good as regular kebabs but are so much easier to make. Glad I found this recipe.
SunnyJane says
I saw the video on Youtube and I had to try it! I made it and it was delicious! My husband was very happy with it too.
Hamansi says
This is by far my favorite chicken kebab recipe now. I will be making this for my family for many years to come.