Sheet Pan Chicken Kebabs

This sheet pan chicken kebab recipe transforms a traditional grilled favorite into an easy oven-baked meal that delivers all the Mediterranean flavors without the fuss of skewers or firing up the grill. The combination of fresh herbs, warm spices, and juicy chicken creates a weeknight dinner that feels special enough for entertaining.

I first made these kebabs during a winter storm when grilling outside was impossible. My family was so impressed by how the oven method created the perfect texture that this has become our preferred way to enjoy kebabs year-round.

Ingredients

• Boneless skinless chicken thighs: 1.5 pounds adds richness and prevents the kebabs from drying out
• Boneless skinless chicken breasts: 0.5 pounds provides leaner meat while keeping the kebabs juicy
• Red bell pepper: chopped adds sweetness and color to the mixture
• White onion: chopped provides essential aromatic base and moisture
• Fresh herbs: parsley dill and cilantro bring brightness and authentic Mediterranean flavor
• Spice blend: cumin smoked paprika turmeric creates the signature kebab flavor profile
• Olive oil: helps bind ingredients and adds richness

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 400°F and line a sheet pan with parchment paper. The parchment prevents sticking and makes cleanup easier while allowing even browning on the bottom of the kebabs.

Prepare the Vegetable Mixture:

Add onion bell pepper garlic and all fresh herbs to your food processor with olive oil. Pulse until everything is finely chopped but not pureed. The texture should be fine but still have some small visible pieces. This mixture will flavor the chicken from within.

Extract Vegetable Moisture:

Transfer the mixture to a cheesecloth or clean kitchen towel and squeeze firmly to remove excess liquid. Collect this flavorful juice in a small bowl to brush on the kebabs later. This step prevents soggy kebabs and concentrates the flavor.

Prepare the Chicken Mixture:

If using whole chicken pieces process them in a food processor until ground. Combine with the vegetable mixture all spices and olive oil. Mix thoroughly with your hands until everything is evenly incorporated. The mixture should hold together when pressed.

Shape the Kebabs:

Spread the mixture evenly on your prepared sheet pan about 1 inch thick. Use a knife to score into strips then shape each portion into traditional kebab logs about 1 inch wide by 4 inches long. Leave space between each kebab for even browning.

Bake to Perfection:

Roast in the preheated oven for 18 to 20 minutes until the internal temperature reaches 165°F. The kebabs will be cooked through but not yet browned on top at this stage.

Create Golden Finish:

Switch your oven to broil and continue cooking for 3 to 5 minutes watching carefully until the tops turn golden brown with slight charring. This mimics the traditional grilled finish and adds flavor.

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My absolute favorite part of this recipe is the combination of fresh herbs. My grandmother from Lebanon always said the secret to authentic kebabs was using plenty of fresh herbs rather than dried ones. The first time I made these for my mother she closed her eyes and said they transported her right back to her childhood home.

Make Ahead Options

These kebabs can be prepped up to 24 hours in advance. Simply prepare the mixture place it in an airtight container and refrigerate until ready to shape and bake. This makes them perfect for entertaining as you can do most of the work ahead of time. You can also shape the kebabs on the sheet pan cover with plastic wrap and refrigerate for up to 6 hours before baking.

Serving Suggestions

While these kebabs are delicious on their own they truly shine when served as part of a Mediterranean spread. Warm pita bread tahini sauce simple cucumber tomato salad and pickled turnips make perfect accompaniments. For a low carb option serve over a bed of greens with lemon garlic dressing. A dollop of tzatziki or yogurt sauce provides cooling contrast to the warm spices.

Storage and Reheating

Leftover kebabs will keep in the refrigerator for up to 3 days in an airtight container. To reheat cover loosely with foil and warm in a 350°F oven for about 10 minutes until heated through. Avoid microwave reheating which can make them tough. The kebabs also freeze beautifully for up to 3 months when wrapped tightly. Thaw overnight in the refrigerator before reheating.

Customization Ideas

While this recipe creates authentic kebabs there are many ways to adapt it to your preferences. Try adding 1/4 cup grated zucchini for extra moisture or incorporate different colored bell peppers for visual appeal. For a spicier version add 1/2 teaspoon cayenne pepper or a diced jalapeño to the vegetable mixture. The basic technique remains the same regardless of your flavor additions.

Common Queries

→ Why use a sheet pan instead of a grill?

Cooking on a sheet pan simplifies cleanup and allows you to make juicy kebabs without worrying about skewers or grilling outdoors.

→ How can I keep the kebabs moist?

Be sure to squeeze out extra vegetable moisture before mixing, and brush with reserved juice after baking for extra juiciness.

→ Can I substitute different herbs or spices?

Absolutely. Try swapping in basil, oregano, or mint, or adjust the spices to match your preferences for heat and flavor.

→ What sides go well with these kebabs?

Pita bread, a fresh salad, or classic tahini sauce complement the flavors perfectly. Try with rice or grilled veggies too.

→ Is it possible to make this ahead of time?

You can prepare the chicken mixture up to a day in advance and bake just before mealtime for best texture and flavor.