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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.
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Prep Time 15 minutes
Cook Time 18 minutes
Servings: 4 people
Course: Main Course
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat oven to 425°F. Line a sheet pan with parchment paper and lightly oil it.
  2. 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.
  3. 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.)
  4. 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.
  5. For extra char, broil the kebabs for 2 minutes at the end.
  6. 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.