Ground Chicken Sheet Pan Kebabs
These viral ground chicken sheet-pan kebabs deliver classic flavors with less chopping and no grilling! Classic Mediterranean flavors for a fraction of the work.
Table of contents
Why you’ll love these viral ground chicken sheet pan kebabs
Sheet pan kebabs have been breaking the internet, and for good reason. It’s an easier way to get your fix for Mediterranean flavors, with way less work. I love a ground chicken Mediterranean-inspired dish, like my super popular Greek Ground Chicken Bowls, and this is just as yummy. Here’s why you’ll be as obsessed as I am…
- Less chopping! This recipe isn’t fully chopping-free, but using ground chicken eliminates the messiest part… chopping raw chicken.
- Grill free. If the grill isn’t your vibe (which, honestly, I’m not a huge griller either), then this is the recipe for you. You get the flavor of kebabs, without having to deal with the hassle of firing up the grill.
- It looks impressive for minimal work. This recipe is secretly SO easy, but it looks (and tastes) like a million bucks.
Recipe Ingredients
See the recipe card below for full information on ingredients and quantities.
- Ground chicken.
- Red onion and garlic. These add a huge flavor pop!
- Cumin, oregano, ginger, dill and parsley. You can also add chili flakes if tolerated.
- Lemon zest. This is a non-traditional addition, but I love the brightness that it adds!
How to make Ground Chicken Sheet Pan Kebabs
Here are the simple steps, with photos, to make this recipe. Find full instructions in the recipe card.
Step One. Add the ground chicken to a bowl along with the seasonings, olive oil, lemon zest, and red onion.
Step Two. Press the chicken mixture into a flat, even layer on the baking sheet. Use a bench scraper (or spatula) to separate the chicken into about 1″ wide kebabs. Lightly score the top with shallow indentations.
Step Three. Bake
Step Four. Serve the kebabs in a pita, or in a bowl with rice, dairy free tzatziki and cucumber salad!
Michelle’s Tips & Tricks
- Make sure you really squeeze out the onion! You want to make sure that the onion is totally squeezed out so it doesn’t make the chicken too moist. It’s helpful to use a cheesecloth for this.
- Make shallow indents in the kebabs! This mimics grill marks.
- Use a bench scraper to create the indents and to separate the kebabs. I find a bench scraper to be a really useful kitchen tool overall, and it’s easier to use in this recipe than a knife.
How to serve this recipe
- Make it a pita wrap. Serve this recipe in a gluten-free pita for the perfect kebab vibes!
- In a bowl. I love to serve it with rice, dairy-free tzatziki, and cucumber salad.
Recipe FAQS
Yes! Simply place your boneless chicken breast or thigh in the freezer for 30 minutes, and then grind it in the food processor.
Yes, ground turkey will easily swap for ground chicken!
Other Greek Inspired Recipes to Try…
If you tried these Ground Chicken Sheet Pan Kebabs or any other recipe on my blog please leave a star rating and let me know how it went in the comments below. Thanks for visiting!
Ground Chicken Sheet Pan Kebabs
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Ingredients
- ½ red onion, grated, or processed in a food processor until fine
- 1 lb ground chicken
- Salt & pepper
- 1 tsp cumin, omit for AIP
- 2 tsp dried dill
- 1 tsp dried oregano
- 2 tbsp fresh parsley, chopped
- 3 cloves garlic, minced
- 2 tsp ginger paste, sub 1/2 tsp ginger powder
- 1 tbsp olive oil
- 1 tbsp lemon zest
Instructions
- Preheat the oven to 375 F and line a large baking sheet with lightly greased parchment paper.
- Using a cheesecloth or clean kitchen towel, squeeze the excess water out of red onion.1/2 red onion
- Add the ground chicken to a bowl along with the seasonings, olive oil, lemon zest, and red onion. Fold with your hands until fully combined.1/2 red onion, 1 lb ground chicken, Salt & pepper, 1 tsp cumin, 2 tsp dried dill, 2 tbsp fresh parsley, 3 cloves garlic, 1 tbsp olive oil, 1 tbsp lemon zest, 2 tsp ginger paste
- Press the chicken mixture into a flat, even layer on the baking sheet. Use a bench scraper (or spatula) to seperate the chicken into about 1" wide kebabs. Lightly score the top with shallow indentations (this mimicks the grill marks).
- Transfer to the oven and bake for 20-22 minutes or until baked through to 165 F. Broil for a minute for some extra crisp.
- Serve the kebabs in a pita, or in a bowl with rice, dairy free tzatziki and cucumber salad!
