Sheet Pan Ground Chicken Kebabs
These sheet pan ground chicken kebabs are juicy, oven-baked, and finished under the broiler. Easy no-skewer chicken kebabs with garlic, oregano, cumin, and lemon.
Ingredients
- 900 g ground chicken
- 1 medium onion
- 6 cloves garlic
- 20 g fresh parsley
- 1 tablespoon dried oregano
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika optional
- ½ teaspoon chili flakes optional
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 tablespoon extra virgin olive oil
- 2 tablespoon fresh lemon juice
Instructions
- Add 1 medium onion, 6 garlic cloves, and ⅓ cup (20 g) fresh parsley to a food processor. Pulse until very finely minced but not watery. If needed, gently squeeze out excess liquid.
- In a large bowl, combine 2 lb (900 g) ground chicken, the processed mixture, 1 tablespoon dried oregano, 1 tablespoon ground cumin, 1 teaspoon smoked paprika (optional), ½ teaspoon chili flakes (optional), 1 teaspoon salt, ½ teaspoon freshly ground black pepper, 2 tablespoon extra virgin olive oil, and 2 tablespoon fresh lemon juice. Mix gently until just combined. Do not overmix.
- Transfer the mixture onto the prepared sheet pan and press it evenly into a large rectangle about ¾–1 inch thick.
- Use a knife or dough scraper to cut the rectangle into long strips about 3 cm wide, cutting all the way down to the pan but keeping the strips in place.
- Make small horizontal indentations along each strip to give them a traditional grilled kebab appearance.
- Bake on the middle rack for 18–22 minutes, until the internal temperature reaches 165°F (74°C).
- Remove the sheet pan from the oven, drain the liquid, move to the upper rack, and broil for 2–3 minutes until lightly charred on top. Watch carefully.
- Let rest for 5 minutes, then slice fully along the cut lines.
- Serve warm with pita or flatbread, tzatziki, tomato-cucumber salad, sliced red onion, and an extra squeeze of lemon if desired.
Notes
Pulse Until Fine, Not Watery: I like to pulse the onion, garlic, and parsley just until very finely minced. If it turns too wet, I gently squeeze out the excess so the mixture doesn’t get loose.
Even Thickness Matters: For the best texture, I press the meat into an even ¾–1 inch layer so it cooks evenly and stays tender.
Cut Before Baking: I slice the strips all the way down before they go into the oven because I find it gives cleaner edges and makes serving easier later.
Broil for Color: I always finish under the broiler for a couple of minutes since I get the nicest color and that slightly grilled taste on top.
Nutrition
Calories: 185kcal | Carbohydrates: 3g | Protein: 18g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 86mg | Sodium: 324mg | Potassium: 591mg | Fiber: 1g | Sugar: 1g | Vitamin A: 349IU | Vitamin C: 6mg | Calcium: 32mg | Iron: 2mg
