Sheet Pan Kebabs

If you loved the viral Homemade Doner Kebab then you have to try these Sheet Pan Kebabs. Juicy ground chicken is mixed with grated veggies and baked all on one pan for a straightforward, no-fuss dinner. The best part? They’re high protein and low calorie, coming in at 18 grams of protein and only 160 calories per serving. You can shape the kebabs ahead of time, refrigerate, and bake whenever you’re ready—making them suited to meal prep weeknight dinners, or feeding a crowd. Sheet Pan Kebabs are simple to prep, effortless to bake, and packed with hidden veggies for flavor you’ll crave on repeat.

Before you start

• Sheet Pan Kebabs feature juicy ground chicken mixed with hidden veggies for a straightforward, high-protein, low-calorie meal.
• This dish takes only 30 minutes to prepare and bake, making it suited to weeknight dinners or meal prep.
• Customize the kebabs with any ground meat and your choice of herbs, spices, and veggies.
• Serve with our Tzatziki Recipe, in a wrap, or over rice for a flavorful meal.
• Cooked kebabs last 3-4 days in the fridge and taste even better when prepped ahead of time.

What stands out

Tender, juicy ground chicken packs a flavorful punch when mixed with grated peppers, onions, and garlic. Herbs like parsley and oregano hit all the high notes, lending brightness and earthiness to the dish. Paprika adds a hint of smokiness and natural sweetness, balancing the flavor profile for a bite that is equal parts light and savory. The viral sheet pan method is straightforward to execute, taking only 30 minutes from prep to plate. Whip up a batch of our Tzatziki Recipe and enjoy on a warm pita with fresh tomatoes and onions for a complete low-calorie meal.

Ground chicken: We like ground chicken for a lighter version, but any ground meat will work. Bell peppers: Red bell peppers add a sweet, earthy kick. Shallots: These tiny bulbs pack in the flavor. Garlic cloves: Makes this dish aromatic and bold. Parsley: Provides a fresh hint of brightness. Kosher salt: Properly seasons the meat, making it savory and irresistible. Pepper: Balances the flavors with a peppery finish. Paprika: Adds a naturally sweet and smoky flavor. Dried oregano: Deepens the flavor with herby goodness. Oil (for the sheet pan): Keeps the kebabs from sticking to the pan.

Kitchen tip

Use a cheesecloth to squeeze out the excess moisture from the veggie puree. This prevents the kebabs from steaming in the oven, keeping them crispy and flavorful.

Swaps

1. We use ground chicken in this recipe to keep things light, however you can use any ground meat such as turkey, lamb, or beef.
2. Parsley and oregano shine bright in this recipe, but you can use any herbs you like. Fresh basil and mint are great additions.
3. Serve in a wrap like pita or lavash with tzatziki, tomatoes, and onions. They’re also great in a bowl with rice or roasted potatoes, chickpeas, and veggies.
4. For extra flavor, add in spices like sumac, fennel, or cumin.
5. Instead of shallots, feel free to swap for onions. Additionally, use any variety of bell pepper to make this recipe your own.
6. Add more hidden veggies such as zucchini, spinach, or carrots for even more fiber and nutrients.

Serve it with

• Our Tzatziki Recipe.
• A warm pita round.
• On top of our Greek Bowl.
• A crisp salad such as Maroulosalata (Greek Lettuce Salad) or Authentic Greek Salad.

Questions

Can we prep Sheet Pan Kebabs ahead of time?

Of course! In fact, they’re even better when you let the flavors marry overnight. You can mix the meat and vegetables up to 24 hours in advance and refrigerate until ready to bake.

How long do cooked kebabs last in the fridge?

Cooked sheet pan kebabs keep for 3–4 days in an airtight container in the refrigerator.

What’s the best way to reheat sheet pan kebabs?

You can reheat sheet pan kebabs in the oven or a skillet with a splash of water or oil to prevent them from drying out.

What meat works best for Sheet Pan Kebabs?

Ground chicken is commonly used, however ground turkey, beef, lamb, or pork all work well.

How do we prevent the kebabs from being soggy?

Once you’ve processed your veggies, be sure to squeeze out the extra moisture using a cheesecloth for best results.

Ingredients

Makes 9 kebabs

• 2 lbs ground chicken, or any ground meat
• 1.5 bell peppers
• 4 large shallots
• 5 peeled garlic cloves
• ¼ cup chopped parsley
• 2 teaspoons kosher salt
• ½ teaspoons pepper
• 1 teaspoon paprika
• 1 teaspoon dry oregano
• oil, for the sheet pan

Equipment

• Nakiri Knife
• Cutting Board
• Mixing Bowls
• Measuring Cups + Spoons
• Mini Food Processor
• Cheesecloth
• Parchment Paper
• Baking Sheet
• Slotted Spatula

Method

1. Preheat oven to 375F (190C). In a food processor add the shallots (or onion), garlic cloves, and diced bell pepper. Process until fine.
2. Pour the veggie mixture into a cheesecloth over a bowl and squeeze out as much water as possible.
3. Next, add the squeezed veggies to a mixing bowl with the ground meat, spices, and parsley. Mix well.
4. Lightly oil a sheet pan pour out the meat mixture and press it down evenly into one even layer. Take a spatula and score the meat into long, narrow rows.
5. Then, make small, horizontal indentations along each row to give it that authentic grilled look.
6. Bake for 20 minutes on the top rack, and broil for a few minutes at the end to brown the top.
7. Note: Once the kebabs are baked, separate the scored rows with a clean spatula.
8. Serve as a bowl or on pita with tzatziki, tomatoes, onions, and any toppings of choice.

Kitchen notes

• Protein: We use ground chicken in this recipe to keep things light, however you can use any ground meat such as turkey, lamb, or beef.
• Herbs: Parsley and oregano shine bright in this recipe, but you can use any herbs you like. Fresh basil and mint are great additions.
• Serving Suggestions: Serve in a wrap like pita or lavash with tzatziki, tomatoes, and onions, or in a bowl with rice or roasted potatoes, chickpeas, and veggies.
• Spices: For extra flavor, add in spices like sumac, fennel, or cumin.
• Vegetables: Feel free to swap shallots with onions, and use any variety of bell pepper to make this recipe your own.