Sheet Pan Ground Chicken Kebabs
These Sheet Pan Ground Chicken Kebabs are going viral for good reason—and it’s not just because they’re incredibly easy to make. This one-pan dinner recipe turns simple ground chicken into juicy, flavor-packed kebabs—all without the need for skewers, a grill, or any complicated steps.
Servings: 7 servings
Calories: 259kcal
Ingredients
- 2 lbs ground chicken use thighs for juiciness, breast for leaner texture, or a 50/50 blend for balance
- 1 red onion large, finely chopped
- 1-2 jalapeños finely chopped (remove seeds for less heat)
- 4 garlic cloves fresh, minced
- 1 tsp ground ginger
- 2 tbsp tomato paste
- 2 tbsp fresh parsley finely chopped
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 tsp black pepper
- 1 tbsp onion powder
- 1½ tsp salt or to taste
- 2 tbsp olive oil mixed into the meat
- 1 tbsp olive oil for brushing or drizzling
Instructions
- Preheat Oven. Set oven to 425°F (220°C).
- In a large bowl, combine all ingredients. Mix thoroughly by hand until the mixture is cohesive and slightly sticky.
- Shape on Sheet Pan. Line a baking tray with parchment paper or lightly greased foil.
- Spread the chicken mixture into a large rectangle, about 1 inch thick.
- Score or mark the surface to divide into even kebab portions.
- Brush or drizzle the top with the remaining 1 tbsp olive oil.
- Bake. Place the tray in the oven and bake for 20–22 minutes, or until the top is set and lightly golden. If you'd like deeper browning, broil for an additional 2 minutes at the end.
Nutrition
Serving: 1serving | Calories: 259kcal | Carbohydrates: 5g | Protein: 23g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 111mg | Sodium: 615mg | Potassium: 793mg | Fiber: 1g | Sugar: 1g | Vitamin A: 334IU | Vitamin C: 7mg | Calcium: 27mg | Iron: 2mg | Net Carbs: 4g