Sheet Pan Chicken Kebabs in the Oven

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Craving flavorful chicken kebabs without dragging out the grill or fiddling with bamboo skewers? These Sheet Pan Chicken Kebabs in the oven are a total real treat. 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. The result? A healthy meal that tastes like it came straight from your favorite street food stand!

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.
Includes a step-by-step recipe with easy steps, even for beginners.
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, instructions and photos in the recipe card

Chicken Kebabs Base:

Boneless skinless chicken thighs and boneless skinless chicken breasts (if grinding your own meat). or 2lbs 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.
Garlic cloves
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.
Olive oil

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 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!
Salt & black pepper to taste

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.

Grilled chicken kebabs with herbs and spices, served with fresh salad in the background.

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.