Sheet Pan Chicken Kebab is such a brilliant recipe idea for those busy weeknights or even for parties. It delivers everything you want from a kebab: spiced, tender chicken; caramelized edges; and bold flavor.
Without the hassle of skewering or grilling, you can satisfy your craving for kebabs with very minimal effort.
Sheet Pan Chicken Kebab can be your weeknight meal
One of the biggest advantages of tray baked chicken kebabs is how effortlessly they fit into busy routines. With only one tray to prep and wash, they’re ideal for weeknight dinners, family meals, or easy entertaining.
What makes this dish especially appealing is how customizable it is. You can bring in Mediterranean, Middle Eastern, or Indian-inspired flavors simply by tweaking the spices.
No matter how you serve them, tray baked chicken kebabs deliver convenience, versatility, and mouthwatering flavor—all with minimal effort.
Ingredients you need for Sheet Pan Chicken Kebab
Ground chicken - Use chicken thigh, as they stay juicier and more flavorful than breasts.
Herbs - I used mixed herbs : Fresh cilantro leaves, fresh dill leaves and fresh mint.
Spices - Little bit of turmeric for color, cumin powder, coriander powder and fennel powder for the earthy aroma. Kasuri methi (dried fenugreek leaves) for the aromatic notes and nutty aroma.
Green Chili, Onion, Ginger and Garlic - I like to add red onion, but you can use whichever you prefer. I don't add a lot of green chilies, but you can change baked on how much heat you prefer.
Garam Masala - Adding garam masala is optional. Here is my garam masala recipe
Steps to prepare
1- I used a mini chopper to finely chop the onion, ginger, garlic, green chili and fresh herbs.
2- Add it to the minced chicken along with all the ground spices and dry herbs. Mix it nicely to incorporate everything.
3- Take a baking pan and brush the pan with a little oil. Press the ground chicken evenly and then taking a bench scrapper or a spatula and divide into length wise. Then score gently each portions.
4- Bake and let it sit for 5 minutes, before you serve.
I missed the step of broiling, but to get that signature kebab char, broil on high for 2–4 minutes until edges are caramelized.
I served it with sweet yellow rice and a quick salad on the side. Here are other serving suggestion:
Serving Suggestions
- Stuff into warm pita pockets
- Build kebab wraps with garlic mayo and pickles
- Serve over rice bowls
- Make a kebab platter with dips like hummus, tzatziki, or babaganoush
Add roasted vegetables to the tray for a complete one-pan meal, or keep it simple and let the chicken take center stage. No matter how you serve them, tray baked chicken kebabs deliver convenience, versatility, and mouthwatering flavor—all with minimal effort.
FAQS
Yes, but thighs stay juicier. If using breasts, reduce cooking time by 2–3 minutes.
Yes—freeze cooked chicken for up to 3 months. Thaw and reheat in a hot oven.
Use thighs, don’t overtake, and include yogurt or oil in the marinade.
Garlic mayo, chili sauce, yogurt tahini, or tzatziki are excellent choices.
More chicken recipes to try:
Chicken Over Rice (Halal cart-style)
Sheet Pan Chicken Kebab
Ingredients
- 1 lb Ground chicken
- ½ Red onion
- 4 Garlic cloves
- 1 Inch Ginger
- ½ bunch Dill leaves
- 10 sprigs Cilantro leaves
- ½ cup Mint leaves
- 2 Green chili
- 1 tablespoon salt
- 2 tablespoon oil
Spices
- ¼ tablespoon Turmeric powder
- ¼ tablespoon Cumin powder
- ¼ tablespoon Coriander powder
- 2 tablespoon Dried fenugreek leaves
- 1 tablespoon Garam masala powder
Instructions
- Roughly chop the onion, peel the garlic and ginger. Roughly chop the herbs
- Preheat the oven to 400F
- In a food process or chopper, add the onion, herbs, garlic and ginger. Run the food processor to finely chop these together.
- In a bowl, add the ground chicken. To that now add salt, the chopped herbs and onion. Add all the ground spices along with finely chopped green chili. Mix it to incorporate every thing evenly.
- Drizzle oil to a baking sheet
- Add the ground chicken mixture. Now, depending on how big your sheet pan it, you can either spread it to the edge or keep it in the center and flatten the ground chicken evenly. Using a bench scrapper or a spatula, even the edges out.
- Use the bench scrapper or a spatula and divide into length wise. Then score gently each portions.
- Bake for 20 minutes and at the end broil for 5 minutes to get the char on top. I missed doing the broil, but if you can don't miss the step.
- Once done, take it out of the oven and let it rest for 5 minutes before you serve.
- I served it with yellow rice and a garlic yogurt dill dip on the side and some salad.
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