Sheet Pan Ground Chicken Kebabs
Juicy, flavor-packed ground chicken kebabs made with fresh herbs, warm spices, and baked right on a sheet pan for an easy, no-grill dinner. These kebabs come together quickly with simple ingredients and are perfect served with pita, a creamy yogurt sauce, and a fresh salad. A wholesome, weeknight-friendly meal that’s great for both dinner and meal prep.
Ingredients
- 1 ½ lbs ground chicken
- ½ small onion, finely grated
- 3 cloves garlic, minced
- ¼ cup fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon chili flakes
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
Instructions
- Preheat oven to 425°F. Line a sheet pan with parchment paper and lightly oil it.
- In a large bowl, combine ground chicken, grated onion, garlic, herbs, and all spices. Drizzle in olive oil to help keep the mixture moist. Mix gently with your hands — do not overwork.
- With damp hands, form the chicken mixture into long oval or log shapes, about 1 inch thick. (You can form them around skewers if desired, but it’s not necessary for sheet-pan cooking.)
- Arrange kebabs on the prepared sheet pan, leaving space between each. Bake for 15–18 minutes, flipping once halfway through, until cooked through and lightly browned.
- For extra char, broil the kebabs for 2 minutes at the end.
- Transfer to a platter and serve with warm pita, yogurt sauce, and a fresh salad. They’re juicy straight from the oven and reheat beautifully for meal prep.