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Grilled kebabs with herbs on flatbread, served with fresh tomato salad and a side of sauce.

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 a total real treat. Juicy, spiced ground chicken—made with 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.
5 from 11 votes
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Course: Main Course
Cuisine: Mediterranean, Middle Eastern
Keyword: chicken kebab
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 people
Calories: 324kcal
Author: Lola Jay

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 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 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
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Instructions 

Preheat Oven

  • Preheat your hot oven to 400°F. Line a sheet pan with parchment paper for easy cleanup.
    Hand adjusting oven temperature dial to 160 degrees, focusing on precise cooking settings at home.

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 white onion, 1 tablespoon extra virgin olive oil, ¼ cup dill
    Woman using a food processor in a cozy kitchen with wooden cabinets and floral decor.
  • 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
    Hands squeezing veggies through cloth over floral bowl.

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.
    Ground meat in a glass bowl on a wooden counter beside a red kitchen appliance.
  • Add squeezed veggies, all spices, 1 tablespoon olive oil.
    Mixing spices and herbs into ground meat in a glass bowl for a flavorful dish on a wooden surface.
  • Mix well using clean hands or a spatula.
    Hand mixing seasoned minced meat with spices in a large bowl, preparing for cooking.

Shape & Bake

  • Spread mixture evenly onto the sheet pan (about 1 inch thick).
    Gloved hand shaping seasoned minced chicken mixture on parchment paper.
  • Use a knife or spatula to score into kebab strips
    Cutting homemade vegetable-packed meat slices with a sharp knife on a parchment-lined baking tray.
  • You can shape them more with your fingers
    Gloved hands shaping seasoned meat kebabs on baking paper, ready for cooking.
  • 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.
    Baked chicken kebabs on a tray with tomatoes; internal temp should be 165F. Perfect for grilling or baking recipes.

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.
    Fresh salad with tomatoes and onions being dressed with sauce in a green bowl.

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
    Bowl of tahini sauce topped with fresh herbs on a wooden table.
  • Add cold water 1 teaspoon at a time if needed to reach desired consistency.
    Person in kitchen whisking tahini sauce in bowl, surrounded by plants and flowers.

Serve

  • Brush with remaining veggie juice for sheen and flavor.
    Grilled kebabs brushed with sauce on flatbread, garnished with sliced tomatoes.
  • 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.
    Plate with grilled meat wrap, fresh greens, cherry tomatoes, and sauce on a wooden table, ready to eat.
  • Store leftovers in an airtight container in the fridge for up to 4 days.
    Illustration of a gray two-door refrigerator with prominent handles, showcasing classic kitchen appliance design.

Video

Notes

The nutrition facts are just estimates.

Helpful 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

Serving: 1kebab | Calories: 324kcal | Carbohydrates: 5g | Protein: 27g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 717mg | Potassium: 507mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1209IU | Vitamin C: 29mg | Calcium: 33mg | Iron: 2mg
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