Sheet Pan Chicken Kebabs with Garlic Yogurt Sauce
These sheet pan chicken kebabs make it easy to get all the flavor of seasoned chicken kebabs without threading a single skewer. Ground chicken is seasoned with garlic, paprika, cumin, oregano, and herbs, pressed right onto a sheet pan, and finished under the broiler for beautifully browned edges. Serve them with creamy garlic yogurt sauce, a fresh tomato-onion salad, and warm flatbread for an easy Mediterranean-inspired dinner.
Ingredients
Chicken Kebabs
Garlic Yogurt Sauce
Tomato & Onion Salad
For Serving
Instructions
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See How the Sheet Pan Chicken Kebabs Come Together
Mix → Shape & Bake → Make the Toppings → Assemble
Use the step-by-step photos below as a quick visual guide for making these sheet pan chicken kebabs. Mix and season the ground chicken, shape and score it on the baking sheet before cooking, prepare the fresh tomato salad and garlic yogurt sauce, then tuck everything into warm homemade naan for an easy chicken kebab wrap.
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Preheat the Oven
Preheat the oven to 475°F conventional or 425°F convection. Line a large rimmed baking sheet with parchment paper.
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Make the Chicken Mixture
Add the ground chicken, grated onion, garlic, tomato paste, paprika, cumin, onion powder, garlic powder, oregano, salt, pepper, and cilantro or parsley to a large bowl. Mix gently until evenly combined. Avoid overmixing.
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Shape the Sheet Pan Chicken Kebabs
Transfer the mixture to the prepared baking sheet. Using damp hands or the back of a spoon, press it into approximately an 11 x 8-inch rectangle, about 1/2–3/4 inch thick. Score lengthwise into long kebab-style strips without cutting completely through. Lightly spray or brush with olive oil.
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Bake
Bake for 15–20 minutes, or until the chicken reaches 165°F internally. If a noticeable amount of liquid collects around the chicken, carefully spoon it off or gently blot away the excess with paper towels.
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Broil for Browned Edges
Switch the oven to broil. Place the pan about 5–6 inches below the broiler and broil for 3–5 minutes, watching closely, until the sheet pan chicken kebabs are nicely browned around the top and edges.
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Make the Garlic Yogurt Sauce
Combine the Greek yogurt, mayonnaise, garlic, lemon juice, olive oil, and salt. Stir until creamy and refrigerate until serving.
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Make the Tomato & Onion Salad
Combine the tomatoes, red onion, parsley, sumac, olive oil, lemon juice, and salt. Toss gently.
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Rest and Slice
Let the chicken rest for about 5 minutes, then cut completely through the scored lines.
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Serve
Serve with garlic yogurt sauce, tomato-onion salad, warm flatbread or naan, hummus, and lemon wedges.
Note
Recipe Notes
Don't Worry About the Liquid
When I made these, the chicken released quite a bit of liquid while baking. That's normal.
Both ground chicken and grated onion contain plenty of moisture. If you have a noticeable amount of liquid on the pan, carefully spoon it off or gently blot it away with paper towels.
Finishing the sheet pan chicken kebabs under the broiler helps evaporate the remaining surface moisture and gives the chicken much better browning around the top and edges.
Watch Carefully While Broiling
Broilers work quickly, and every oven is a little different. Start checking the chicken after a couple of minutes.
You're looking for browned edges and a few darker spots rather than deeply charred chicken.
Don't Overmix the Chicken
Mix the chicken mixture only until the ingredients are evenly distributed.
Overworking ground chicken can give the cooked kebabs a firmer, tougher texture.
Use Damp Hands for Shaping
Ground chicken can be sticky. Lightly dampening your hands before pressing the chicken onto the baking sheet makes it much easier to shape.
Cilantro or Parsley Both Work
I like either fresh cilantro or flat-leaf parsley in these kebabs.
Cilantro gives them a brighter, slightly more distinctive flavor. Parsley is a good choice if you prefer something milder.
Make the Garlic Yogurt Sauce Ahead
The garlic yogurt sauce can be made 1–2 days ahead and stored covered in the refrigerator.
It actually gets even better after sitting for a little while because the garlic and lemon have time to flavor the sauce.
Make Ahead
The chicken mixture can be prepared and shaped several hours before cooking.
Cover the prepared pan and refrigerate it until you're ready to bake.
Storage
Store leftover chicken kebabs in an airtight container in the refrigerator for 3–4 days.
Store the tomato salad and garlic yogurt sauce separately.
Reheating
Reheat the chicken in a skillet, oven, or air fryer until heated through.
The air fryer is especially useful if you want to bring back some of the browned texture around the edges.
Gluten-Free Option
The chicken kebabs, tomato salad, and garlic yogurt sauce are naturally gluten-free as written.
Serve with rice or gluten-free flatbread and check the labels on prepared hummus and other accompaniments as needed.
What to Serve with Sheet Pan Chicken Kebabs
These sheet pan chicken kebabs are especially good with the creamy garlic yogurt sauce and fresh tomato-onion salad.
For a complete dinner, serve them with:
Warm naan or flatbread
Hummus
Rice
Roasted vegetables
Cucumber salad
Lemon wedges
You can also turn the chicken into a Mediterranean-inspired bowl with rice, vegetables, hummus, and a generous spoonful of garlic yogurt sauce.
