Sheet Pan Chicken Kebabs: 1 hour dinner

You know those nights when you stare into the fridge, totally blanking on what to make, and the thought of *all* the dishes makes you want to just order pizza? Yeah, I’ve been there, probably every Tuesday! But then I remembered these amazing Sheet Pan Chicken Kebabs with Garlic Yogurt, and suddenly, dinner is sorted. Seriously, this recipe is a lifesaver. You get juicy, flavorful chicken and colorful veggies all cooked up with practically zero cleanup. It’s become my go-to for a reason, and I think you’ll be obsessed too!

Why You’ll Love This Sheet Pan Chicken Kebabs with Garlic Yogurt

This recipe is a total weeknight hero! You get all the deliciousness with hardly any mess. Here’s why you’ll be making this over and over:

• One-Pan Wonder: Seriously, everything cooks on a single sheet pan, meaning minimal dishes to wash later.
• Fast & Easy: From start to finish, you’re looking at under an hour, which is a lifesaver on busy nights.
• Flavor Explosion: The chicken is so juicy and the veggies get perfectly tender-crisp with all those amazing spices.
• Dreamy Garlic Yogurt Sauce: This creamy, tangy sauce ties it all together beautifully.
• Super Customizable: Throw in whatever veggies you have on hand!

Ingredients for Sheet Pan Chicken Kebabs with Garlic Yogurt

Okay, so for the chicken itself, I’ve found that using ground chicken is the easiest way to get that perfect kebab shape without the fuss of skewering. And for the veggies, feel free to swap them out for whatever looks good at the store – broccoli, cherry tomatoes, they all work!

• For the Chicken Kebabs:
• 1 1/2 pounds ground chicken
• 1 small yellow onion, grated
• 3 garlic cloves, minced
• 1/4 cup chopped fresh parsley
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1/4 teaspoon black pepper
• 1/3 cup plain breadcrumbs
• 1 tablespoon olive oil
• For the Roasted Vegetables:
• 1 red bell pepper, cut into chunks
• 1 yellow bell pepper, cut into chunks
• 1 medium red onion, cut into wedges
• 1 zucchini, sliced into thick rounds
• 1 tablespoon olive oil
• 1/2 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon black pepper
• For the Garlic Yogurt Sauce:
• 3/4 cup plain Greek yogurt
• 1 garlic clove, finely grated
• 1 tablespoon lemon juice
• 1 tablespoon chopped fresh parsley
• 1/8 teaspoon kosher salt

Simple Steps for Sheet Pan Chicken Kebabs

Alright, let’s get cooking! This is where the magic happens, and honestly, it’s way easier than you think. Just follow along and you’ll have an amazing dinner on the table in no time.

Step 1: First things first, get that oven preheated to 425°F. Then, line a big ol’ sheet pan with parchment paper. This is your secret weapon for making cleanup a breeze! Trust me, you’ll thank yourself later.

Step 2: In a big bowl, grab your ground chicken. Toss in the grated onion, minced garlic, that fresh parsley, salt, oregano, cumin, smoked paprika, coriander, black pepper, the 1/4 cup of Greek yogurt (this helps make them super tender!), and the breadcrumbs. Now, get your hands in there (or use a sturdy spoon) and mix it all up until everything is just combined. Don’t overmix, or your chicken might get tough.

Step 3: Divide that chicken mixture into 8 equal bits. Now, here’s a little trick: lightly wet your hands before you shape each piece into a long, oval kebab shape, about an inch thick. Placing them on one side of your prepared sheet pan keeps things organized.

Step 4: Now for the veggies! In another bowl, toss your bell pepper chunks, red onion wedges, and zucchini rounds with the olive oil, salt, oregano, and pepper. Make sure they’re all coated nicely. Spread these colorful veggies out on the other side of the sheet pan, leaving some space between them so they roast instead of steam.

Step 5: Pop that sheet pan into your hot oven and let it bake for 16 minutes. While that’s happening, you can stir together the ingredients for your amazing garlic yogurt sauce in a small bowl. Just whisk the 3/4 cup Greek yogurt, grated garlic, lemon juice, parsley, and that tiny pinch of salt until it’s smooth and creamy.

Step 6: After 16 minutes, pull the pan out. Give those veggies a quick stir, and carefully flip each chicken kebab over. This helps them cook evenly and get that nice golden color. Then, back into the oven they go for another 8 to 10 minutes. You’re looking for the kebabs to be golden brown and, most importantly, cooked through. The easiest way to check is with a meat thermometer – you want the center to hit 165°F.

Step 7: Once they’re done, pull the pan out and let those lovely Sheet Pan Chicken Kebabs with Garlic Yogurt rest on the pan for about 3 minutes. This helps keep them juicy! While they rest, give your garlic yogurt sauce a final stir. Serve your delicious kebabs with the roasted veggies, drizzled generously with that yummy sauce. You can find more inspiration for easy dinners over on Pinterest!

What to Serve with Your Sheet Pan Chicken Kebabs

This dinner is pretty complete on its own, but if you want to jazz it up a bit, here are a few ideas that I love:

Simple Couscous or Quinoa: A fluffy bed of couscous or quinoa is perfect for soaking up any extra flavors from the kebabs and that amazing garlic yogurt sauce. It’s super quick to make, too!

Cucumber Tomato Salad: A light, refreshing salad with chopped cucumber, tomatoes, a little red onion, and a lemon-herb dressing is just the thing to balance out the spices. It adds a lovely fresh crunch.

Warm Pita Bread: You can’t go wrong with warm pita bread for scooping up every last bit of that garlic yogurt sauce. It’s just a little extra something that makes the meal feel even more special.

Storing and Reheating Your Sheet Pan Chicken Kebabs

Got leftovers? Lucky you! Store your delicious chicken kebabs and roasted veggies in an airtight container in the fridge for up to 3 days. The garlic yogurt sauce should also be kept in its own little container in the fridge. Just make sure to pop it in there within 2 hours of cooking!

When you’re ready to reheat, the best way is in the oven. Pop the kebabs and veggies on a baking sheet at around 350°F for about 10-15 minutes, or until they’re heated through and the chicken reaches that safe internal temperature of 165°F. Microwaving works in a pinch, but you might lose a little bit of that awesome texture. The yogurt sauce is great served cold alongside!

Frequently Asked Questions About Sheet Pan Chicken Kebabs

Can I use chicken thighs instead of ground chicken for these kebabs?

You totally can! If you prefer chicken thighs, dice about 1 1/2 pounds of boneless, skinless thighs into bite-sized pieces. Toss them with the spices meant for the ground chicken, and thread them onto skewers. You’ll want to arrange them on the sheet pan among the veggies and bake them until they’re cooked through, which might take a little longer than the ground chicken kebabs, so keep an eye on them!

Is it okay to leave out the breadcrumbs?

Yes, you can definitely skip the breadcrumbs! They’re there to help bind the mixture and give it a little extra tenderness, but the recipe will still work fine without them. The kebabs might be a little more delicate, but they’ll still be super flavorful. You could also try using a tablespoon or two of almond flour or even some rolled oats pulsed in a food processor if you want something to bind it.

What other vegetables can I use for the sheet pan dinner?

Oh, this is the fun part! The beauty of sheet pan meals is how adaptable they are. Feel free to swap in broccoli florets, cauliflower florets, cherry tomatoes (add them in the last 10 minutes so they don’t get too mushy!), asparagus spears, or even some sweet potato cubes. Just make sure they’re cut to a similar size so they roast evenly with the other veggies. Happy experimenting!

Before You Go

I really hope you give these Sheet Pan Chicken Kebabs with Garlic Yogurt a try! They’re such a simple and delicious way to get dinner on the table without all the fuss. If you make them, please let me know how they turn out – I’d love to hear from you in the comments!

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