Sheet Pan Ground Chicken Kebabs Recipe
These Sheet Pan Ground Chicken Kebabs offer a delicious and effortless one-pan dinner solution that transforms simple ground chicken into juicy, flavor-packed kebabs. Perfectly seasoned and baked to golden perfection without the need for skewers or grilling, this recipe balances convenience and taste for a family-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 6-8 servings
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern-inspired
- Diet: Low Fat
Ingredients
Meat and Vegetables
- 2 lbs ground chicken (use thighs for juiciness, breast for leaner texture, or a 50/50 blend for balance)
- 1 large red onion, finely chopped
- 1-2 jalapeños, finely chopped (remove seeds for less heat)
- 4 garlic cloves, fresh minced
- 2 tbsp fresh parsley, finely chopped
Spices and Seasonings
- 1 tsp ground ginger
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tbsp onion powder
- 1½ tsp salt or to taste
Oils
- 2 tbsp olive oil mixed into the meat
- 1 tbsp olive oil for brushing or drizzling
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) to prepare for baking the kebabs.
- Combine Ingredients: In a large bowl, combine the ground chicken, finely chopped red onion, jalapeños, minced garlic, ground ginger, tomato paste, fresh parsley, ground cumin, smoked paprika, black pepper, onion powder, salt, and 2 tablespoons of olive oil. Mix thoroughly by hand until the mixture is cohesive and slightly sticky.
- Prepare Sheet Pan: Line a baking tray with parchment paper or lightly grease with foil to prevent sticking and make cleanup easier.
- Shape Kebabs: Spread the chicken mixture onto the prepared sheet pan into a large rectangle approximately 1 inch thick. Score or mark the surface to divide it into even kebab portions for easy serving after cooking.
- Brush with Olive Oil: Brush or drizzle the remaining 1 tablespoon of olive oil evenly over the top of the shaped chicken mixture to help with browning and flavor.
- Bake: Place the tray in the preheated oven and bake for 20 to 22 minutes, until the top is set and lightly golden. For extra browning and a slightly crispier texture, optionally broil for an additional 2 minutes at the end.
Notes
- To reduce heat, remove seeds from jalapeños before chopping.
- Using chicken thighs will yield juicier kebabs; breast meat saves fat and calories but can be drier.
- For easier cleanup, use parchment paper or greased foil on the baking tray.
- Broiling is optional but enhances the color and texture by adding slight crispiness on top.
- For a leaner option, substitute olive oil with a light cooking spray and use chicken breast exclusively.
Find it online: https://deliciousyum.com/sheet-pan-ground-chicken-kebabs-recipe/
