Sheet Pan Chicken Kebabs
These sheet pan chicken kebabs are a high-protein weeknight dinner that comes together in 35 minutes with almost no mess. You get bold Middle Eastern spicing, a bright and crunchy salad, and a smoky garlic yogurt all rolled into warm, charred flatbread. It's just as good for feeding a crowd as it is for a post-workout dinner.
Serves
3-4
Prep time
15 minutes
Cooking time
20 minutes
You might also like to try my Crispy Lamb Pitas with Tahini Yoghurt Sauce, Chicken Kebabs with Turmeric Cranberry Rice or Arayes - Crispy Pita Stuffed with Lamb
Helpful Tips
Storage
Cooked kebab keeps in an airtight container in the fridge for up to 3 days. The salad is best made fresh the yogurt sauce keeps for up to 4 days. Not suitable for freezing once assembled.
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Substitutions
- Chicken mince → turkey mince
- Kebab bread → any large flatbread, pita, or even a flour tortilla if that's what you've got
- Fresh parsley → fresh coriander if you prefer; it shifts the flavour profile slightly but still fits the spice blend
Serving Suggestions
- Serve as a bowl over steamed basmati or brown rice with everything layered on top — great for meal prep•
- Add a handful of shredded iceberg lettuce inside the wrap for extra crunch
Helpful Tips
Storage
Cooked kebab keeps in an airtight container in the fridge for up to 3 days. The salad is best made fresh the yogurt sauce keeps for up to 4 days. Not suitable for freezing once assembled.
Substitutions
- Chicken mince → turkey mince
- Kebab bread → any large flatbread, pita, or even a flour tortilla if that's what you've got
- Fresh parsley → fresh coriander if you prefer; it shifts the flavour profile slightly but still fits the spice blend
Serving Suggestions
- Serve as a bowl over steamed basmati or brown rice with everything layered on top — great for meal prep•
- Add a handful of shredded iceberg lettuce inside the wrap for extra crunch
Ingredients
For the Chicken Kebabs
- 500g chicken mince
- ½ brown onion, finely diced or grated using a box grater
- 4 garlic cloves, minced
- 3 tbsp flat-leaf parsley, finely chopped
- Juice of ½ lemon
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- ½ tsp ground cinnamon
- Salt and pepper
- Olive oil, for greasing and drizzling
For the Shirazi Salad
- 1 cup tomatoes, seeds removed and finely diced
- 1 cup Lebanese cucumber, finely diced
- ½ red onion, very finely sliced
- 1 tbsp flat-leaf parsley, roughly chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt, to taste
For the Smoky Garlic Yogurt
- 1 cup Greek yoghurt
- 2 tsp garlic powder
- 1 tbsp smoked paprika
- Squeeze of lemon juice
- Salt, to taste
To Assemble
- 4 pieces Lebanese or Turkish kebab bread (or large flatbreads)
Nutritional Information
(
per serving, based on
4
)
Nutrient
Amount
Calories
520
kcal
Protein
38
g
Carbohydrates
42
g
Fat
16
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat your oven to 220°C (200°C fan-forced). Generously grease a large baking tray with with olive oil.
- In a large mixing bowl, combine the chicken mince, onion, garlic, parsley, lemon juice, smoked paprika, cumin, oregano, cinnamon, salt, and pepper. Mix firmly with your hands until everything is evenly distributed and the mixture feels cohesive.
- Tip the mixture onto the prepared tray and press into an even layer roughly 1.5cm thick.
- Using a knife or spatula, score the surface into 8 long kebab-shaped portions.
- Drizzle or spay the top generously with olive oil.
- Bake for 18–20 minutes until the surface is golden and slightly caramelised at the edges, and the mince is cooked through. For extra colour, switch to the grill (broil) for the final 2–3 minutes. Rest for 5 minutes before slicing.
- While the kebabs bake, combine the tomatoes, cucumber, red onion, and parsley in a bowl. Dress with lemon juice and extra virgin olive oil, season well with salt, and toss gently. Let it sit for a few minutes so the flavours come together.
- In a small bowl, whisk together the Greek yoghurt, garlic powder, smoked paprika, lemon juice, and salt until smooth. Set aside.
- Warm your kebab bread in a dry frying pan over high heat or use a sandwich press.
- Spread a generous layer of garlic yogurt across each bread. Slice the kebab into strips along your scored lines and lay 2 portions across the centre of each bread. Pile the salad on top. Roll tightly from one end, wrapping firmly as you go. Serve immediately.
Ingredients
For the Chicken Kebabs
- 500g chicken mince
- ½ brown onion, finely diced or grated using a box grater
- 4 garlic cloves, minced
- 3 tbsp flat-leaf parsley, finely chopped
- Juice of ½ lemon
- 1 tbsp smoked paprika
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- ½ tsp ground cinnamon
- Salt and pepper
- Olive oil, for greasing and drizzling
For the Shirazi Salad
- 1 cup tomatoes, seeds removed and finely diced
- 1 cup Lebanese cucumber, finely diced
- ½ red onion, very finely sliced
- 1 tbsp flat-leaf parsley, roughly chopped
- Juice of 1 lemon
- 2 tbsp extra virgin olive oil
- Salt, to taste
For the Smoky Garlic Yogurt
- 1 cup Greek yoghurt
- 2 tsp garlic powder
- 1 tbsp smoked paprika
- Squeeze of lemon juice
- Salt, to taste
To Assemble
- 4 pieces Lebanese or Turkish kebab bread (or large flatbreads)
Nutritional Information
(
per serving, based on
4 servings
)
Nutrient
Amount
Calories
520
kcal
Protein
38
g
Carbohydrates
42
g
Fat
16
g
Fibre
5
g
Nutritional information is approximate and provided as a general reference only. Actual values may vary. This is not a substitute for professional dietary advice.
Directions
- Preheat your oven to 220°C (200°C fan-forced). Generously grease a large baking tray with with olive oil.
- In a large mixing bowl, combine the chicken mince, onion, garlic, parsley, lemon juice, smoked paprika, cumin, oregano, cinnamon, salt, and pepper. Mix firmly with your hands until everything is evenly distributed and the mixture feels cohesive.
- Tip the mixture onto the prepared tray and press into an even layer roughly 1.5cm thick.
- Using a knife or spatula, score the surface into 8 long kebab-shaped portions.
- Drizzle or spay the top generously with olive oil.
- Bake for 18–20 minutes until the surface is golden and slightly caramelised at the edges, and the mince is cooked through. For extra colour, switch to the grill (broil) for the final 2–3 minutes. Rest for 5 minutes before slicing.
- While the kebabs bake, combine the tomatoes, cucumber, red onion, and parsley in a bowl. Dress with lemon juice and extra virgin olive oil, season well with salt, and toss gently. Let it sit for a few minutes so the flavours come together.
- In a small bowl, whisk together the Greek yoghurt, garlic powder, smoked paprika, lemon juice, and salt until smooth. Set aside.
- Warm your kebab bread in a dry frying pan over high heat or use a sandwich press.
- Spread a generous layer of garlic yogurt across each bread. Slice the kebab into strips along your scored lines and lay 2 portions across the centre of each bread. Pile the salad on top. Roll tightly from one end, wrapping firmly as you go. Serve immediately.
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