Sheet Pan Chicken Kebabs (Printable Version)
# What You’ll Need:
→ Main Ingredients
01 -
1.5 lb boneless skinless chicken thighs
02 -
0.5 lb boneless skinless chicken breasts
03 -
1 red bell pepper, chopped
04 -
1 white onion, chopped
05 -
3 cloves garlic
06 -
1/2 cup fresh parsley, loosely packed
07 -
1/4 cup fresh dill
08 -
1/2 cup fresh cilantro, loosely packed
09 -
1.5 teaspoons salt
10 -
1 teaspoon black pepper
11 -
1/2 tablespoon cumin
12 -
2 teaspoons smoked paprika
13 -
1 teaspoon turmeric
14 -
1 teaspoon garlic powder
15 -
1 tablespoon olive oil
→ Serving Suggestions
16 -
Pita bread (optional)
17 -
Tahini sauce (optional)
18 -
Salad (optional)
# Steps to Follow:
01 -
Set the oven to 400°F (200°C) and line a sheet pan with parchment paper.
02 -
Add onion, bell pepper, garlic, parsley, cilantro, dill, and olive oil to a food processor. Pulse until finely chopped. Squeeze out excess moisture using a cheesecloth and reserve the liquid.
03 -
If grinding your own meat, process chicken thighs and breasts until fine. Add the vegetable mixture, spices, and olive oil. Mix thoroughly.
04 -
Spread the mixture evenly onto the sheet pan, about 1 inch thick. Score into strips and shape into kebab logs.
05 -
Roast in the oven for 18–20 minutes, or until cooked through. Internal temperature should reach 165°F (74°C).
06 -
Switch oven to broil and cook for 3–5 minutes until golden and slightly charred.
07 -
Brush with the reserved vegetable juice. Serve with pita bread, salad, and tahini sauce, or over greens for a low-carb option.
# Additional Notes:
01 -
Avoid overcrowding the sheet pan to ensure even browning.
02 -
Squeezing out vegetable moisture is key to preventing soggy kebabs.
03 -
Broiling at the end enhances flavor and appearance.
04 -
For extra zest, add a squeeze of fresh lemon before serving.