If you love the flavors of traditional Mediterranean ground chicken kebabs, and dread the shaping and rolling of the sticky chicken mixture, this sheet pan kebab is for you.
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Effortless Chicken Kebabs
Kebab/kofta recipes are ones that kids of all ages love. My family, kids and adults, were really excited for this recipe and everyone asked to make it often. Honestly, this was so easy to put together so you could say it is a win-win dinner.
Squeezing the excess liquid from the vegetables and brushing it back onto the chicken provides maximum moisture and flavor.
Ingredients
Pro Tip
Don’t Skip the Squeeze: Press the processed vegetables firmly against the mesh strainer. Getting rid of the excess moisture ensures your kebabs hold its shape and roast beautifully instead of steam in their own juices.
Sheet Pan Kebabs
Checkout this effortless mess free twist on the classic Mediterranean favorite. Juicy, high in protein and naturally gluten free.
Servings: 12 Kebab2
Instructions
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Preheat oven to 375°F/ 190°C. Place an oven rack in the upper third of the oven.
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Spray or brush a jelly roll pan with oil, or line with foil and brush the foil with oil, then set aside.
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Place a fine mesh strainer over a large bowl.
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In the bowl of your food processor, add onions, bell pepper, garlic and parsley. Pulse until everything is finely chopped.
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Transfer the mixture into the fine mesh strainer and press with the back of a spoon to squeeze most of the juices out. Do not discard that water, we will use it later.
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Place the squeezed mixture into a large bowl, add chicken, spices and mix everything well.
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Spread the mixture evenly on the baking sheet. With a couple of fingers make long lines (indentation) parallel to the long side of the sheet pan.
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Dip a spatula into the juices that we collected earlier from the veggies and cut onto kebabs.
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Bake on the upper third of your oven for 15-18 minutes. Drain any liquids then return to oven and broil for a few minutes until nicely charred.
Nutrition
Calories: 175kcal | Carbohydrates: 3g | Protein: 20g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 458mg | Potassium: 671mg | Fiber: 1g | Sugar: 1g | Vitamin A: 852IU | Vitamin C: 29mg | Calcium: 21mg | Iron: 1mg
How to Make Sheet Pan Kebab
1- In the bowl of your food processor, combine onion, bell pepper, garlic, and fresh parsley. Pulse until everything is finely chopped, transfer the chopped vegetable into a fine mesh strainer. Using the back of a large spoon, press down on the mixture to squeeze out the natural juices into the bowl beneath. Do not discard this juice, we’ll use it later.
2- Place the squeezed vegetable mixture into a large bowl. Add the ground chicken and spices. Mix the ingredients together with your hands or a sturdy spoon until fully combined and the spices are evenly distributed.
3- Transfer the chicken mixture onto your prepared baking sheet. Using your hands, spread the meat evenly across the entire pan. Using your fingers, press long, parallel indentation lines down the length of the sheet pan to mimic traditional kebab lines. Dip a flat spatula directly into the reserved vegetable juices. Use the wet spatula to cut cleanly through the meat along your indentation lines, dividing the mixture into 12 uniform, rectangular kebabs. The vegetable juice keeps the spatula from sticking and adds extra flavor.
4- Bake on the upper rack of the oven for 15 to 18 minutes. Carefully remove the pan from the oven and tilt it to drain off any accumulated liquids. Turn your oven to Broil, return the pan to the top rack, and broil for 2 to 3 minutes until the tops of the kebabs are beautifully browned and nicely charred.
FAQs
Store leftover kebabs in an airtight container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium low heat with a splash of water to retain moisture, or warm them in an oven/air fryer at 350°F (175°C) for 5 minutes. Avoid microwaving as it can dry out quickly.
Cooked kebabs can be frozen in a single layer on a parchment-lined tray, then transferred to a freezer-safe bag for up to 3 months. Thaw in the fridge overnight before reheating.
Prepare the kebab mixture, press onto the sheet pan, cover with plastic wrap, and refrigerate until ready to bake. You can also divide the cooked kebabs into meal prep containers with rice and greens for easy grab and go lunches.
Serving suggestions
- Serve over a bed of fluffy turmeric rice alongside roasted tomatoes and sumac spiced red onions.
- Stuff pieces of the kebab into warm pita bread or flatbread with chopped cucumbers, tomatoes, quick cucumber pickles, and a generous drizzle of creamy tzatziki or garlic sauce (toum).
- Make a low carb bowl: Lay the kebabs over cauliflower rice or a crisp Mediterranean salad made of romaine, olives, feta, and a bright lemon-olive oil dressing.
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