Sheet Pan Chicken Kebabs in the Oven

Craving flavorful chicken kebabs without dragging out the grill or fiddling with bamboo skewers? These Sheet Pan Chicken Kebabs in the oven are delicious! 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!

Chicken kebabs cooked in the oven with herbs on flatbread, served with fresh tomato salad and a side of sauce.

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?! They have a touch of the Mediterranean through Turkey and a touch of the Middle East. My husband, who is Lebanese and has eaten his fair share of Kebabs approves of this recipe so you know it is good haha!

If you are in the mood for some other delicious Mediterranean or Middle Eastern recipes, you will definitely love this Mediterranean Orzo, Mediterranean Spinach, Tomato, & Feta Pie or this Lebanese Lentil Soup.

Why You’ll Love This Easy Meal

No hot grill juggling or skewers needed—everything bakes on a single parchment paper–lined sheet pan.
Uses a mix of boneless skinless chicken thighs and breasts for moisture + structure.
A great way to enjoy bold spices, fresh veggies, and creamy sauces in one bite.
Perfect with pita bread, cherry tomatoes, or served low-carb with greens

Sheet Pan Chicken Kebabs in the Oven Video

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Ingredients

Full recipe and instructions in the recipe card at the end of this post

Chicken Kebabs Base:

Boneless skinless chicken thighs and boneless skinless chicken breasts (if grinding your own meat or 2 lbs of ground chicken - but be sure to pat dry or drain if it's watery to avoid a loose texture.
White onion, roughly chopped: Onions add natural sweetness and moisture. White onions are milder, making them ideal for blending into the meat mixture.
Red bell pepper: Bell peppers give subtle sweetness, bright color, and moisture.
Parsley, dilll, cilantro (all loosely packed) – These fresh herbs add brightness and depth.
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.

Salad Topping

White or red onion, thinly sliced: Red onion adds sharpness and color, while white onion is milder. Soaking in cold water for 10 mins can reduce bitterness.
Arugula: Peppery and tender, arugula is a perfect foil for the rich kebab. You can swap in vegetable kale or baby spinach if needed
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 traditional in Middle Eastern & Mediterranean salads. It brings acidity and a subtle citrus flavor.
Olive Oil + Reserved Veggie Juice: Adds richness and ties the salad together. The veggie juice contains flavor from the onion and herbs—don’t skip it!

Herb Tahini Sauce

Tahini: Ground sesame paste with a nutty, rich base. Look for smooth tahini with no added sugar or oils.
Lemon: Adds acidity and brightness. You can substitute with bottled lemon juice in a pinch though I highly suggest fresh!
Garlic powder & garlic clove: A blend of both ensures bold garlic flavor throughout the sauce.
Cilantro & Dill: Ties back to the kebab and salad for a cohesive flavor profile.
Greek yogurt: Adds tang and creaminess while lightening the tahini. Choose full-fat for best texture.
Reserved veggie water: This pulls double duty—thinning the sauce and infusing extra veggie flavor.

Instructions

Full recipe and instructions in the recipe card at the end of this post

Kebabs

Woman using a food processor in a cozy kitchen with wooden cabinets and floral decor.

Step 1: Preheat your oven to 400F. Toss your onion, bell pepper, garlic, parsley, cilantro, dill, and olive oil into a food processor. Pulse until everything is finely chopped and blended.

Hands squeezing veggies through cloth over floral bowl.

Step 2: Transfer the mixture to a cheesecloth or clean kitchen towel and squeeze out as much liquid as possible—this step helps your kebabs brown instead of steam. Be sure to save that flavorful veggie liquid!

Ground meat in a glass bowl on a wooden counter beside a red kitchen appliance.

Step 3: If grinding your own meat, add chicken thighs and breast to the grinder.

Mixing spices and herbs into ground meat in a glass bowl for a flavorful dish on a wooden surface.

Step 4: Add the strained veggie mixture to the ground meat, sprinkle in your seasonings, and add a little olive oil. Mix everything together by hand or with a spatula until fully combined.

Gloved hand shaping seasoned minced chicken mixture on parchment paper.

Step 5: Spread the chicken mixture evenly on a parchment lined baking sheet to about 1 inch thick.

Cutting homemade vegetable-packed meat slices with a sharp knife on a parchment-lined baking tray.

Step 6: Use a knife or spatula to gently score the surface into long kebab-like strips.

Gloved hands shaping seasoned chicken kebabs on baking paper, ready for cooking.

Step 5: Shape them into kebabs using your fingers.

Baked chicken kebabs on a tray with tomatoes; internal temp should be 165F. Perfect for grilling or baking recipes.

Step 6: Bake in the oven for around 18 minutes, then switch to broil for 3–5 minutes to brown the top. Use a meat thermometer to make sure the internal temperature hits 165°F.

Salad

Step 7: While the kebabs cook, prepare a quick salad. Combine thinly sliced onions, arugula, halved cherry tomatoes, chopped parsley, sumac, olive oil, and the reserved veggie liquid. Season with salt and pepper to taste and toss everything together.

Herb Tahini Dressing

Step 8: In a small bowl, whisk together tahini, lemon juice, grated garlic, fresh cilantro and dill, Greek yogurt, and a spoonful of the veggie juice for extra flavor. Add additional veggie juice, one teaspoon at a time, until the sauce is smooth and pourable.

Bowl of tahini sauce topped with fresh herbs on a wooden table.

Assemble & Serve

Step 9: Once the kebabs are done, brush them with more of the reserved veggie juice for added flavor and shine. Serve them wrapped in pita or lavash with the salad and tahini sauce. If you want the wrap crispy, toast it lightly on a pan. For a low-carb version, skip the bread and build a bowl with extra greens and veggies.

Plate with grilled chicken kebab fresh greens, cherry tomatoes, and sauce on a wooden table, ready to eat.

Substitutions & Variations

Chicken Cuts: You can use all boneless skinless chicken thighs for juicier kebabs or all chicken breast for a leaner option though I reccommend a blend. Pre-ground chicken works too, but be sure to pat dry or drain if it's watery to avoid a loose texture.
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? Sub with all Greek yogurt and a little olive oil for creaminess. Add a dash of lemon juice to keep it bright. If you don’t have fresh garlic, increase garlic powder slightly and adjust to taste.
Bread Options: Serve with pita bread, lavash, or wrap in lettuce leaves for a low-carb option. You can also serve it bowl-style with quinoa, rice, or couscous.
Want More Heat? Add red pepper flakes or a pinch of cayenne to the chicken mix for extra kick.
No Sumac? Use a little lemon zest, lemon juice, or vinegar in the salad dressing to replicate that tangy, citrusy brightness.

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!

FAQ

Can I make this ahead of time?

Yes! Mix and shape the kebab base ahead, then bake when ready. Leftovers keep for up to 4 days in the fridge.

Can I freeze the cooked kebabs?

Absolutely. Freeze individually, then reheat in a skillet or oven. They’re perfect for meal prep.

Do I have to use both chicken thigh and breast?

Not at all. You can use all of one or the other—just know thighs give you a richer texture. And of course, you can use pre ground chicken.

Can I grill these instead?

Yes, shape into kebab logs and grill over medium heat, turning carefully.

How do I store this?

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.