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.
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!
Nutrition
Serving: 1g | Calories: 208kcal | Carbohydrates: 3g | Protein: 20g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 98mg | Sodium: 73mg | Potassium: 660mg | Fiber: 1g | Sugar: 1g | Vitamin A: 205IU | Vitamin C: 7mg | Calcium: 32mg | Iron: 2mg