Name: Viral Sheet Pan Chicken Kebab
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 2 Pounds Ground Chicken; ½ Yellow Onion; 4 Cloves Garlic; 1 Red Bell Pepper; 2 Teaspoons Oregano; 2 Teaspoons Cumin; 2 Teaspoons Kosher Salt; 1 Teaspoon Ground Black Pepper; 1 Teaspoon Turmeric; ¼ Cup Parsley; 2 Persian Cucumbers (chopped); ½ Red Onion (sliced); 2 Roma Tomatoes (chopped); 2 Tablespoons Sumac; 2 Tablespoons Red Wine Vinegar; 2 Tablespoons Avocado Oil; 1 Teaspoon Kosher Salt; 2 Cups Cooked Jasmine Rice; ½ Cup Garlic Spread

If you love a dinner that is packed with bold, warming spices, juicy meat, and all of the fixings, then you are going to absolutely fall in love with these Viral Sheet Pan Chicken Kebabs. Ground chicken is seasoned with a perfectly fragrant blend of cumin, oregano, turmeric, and more, then baked and broiled on a sheet pan until golden and caramelized. Pair with a bright, tangy sumac salad and fluffy jasmine rice, and you’ve got a weeknight dinner that tastes like it came straight from your favorite Mediterranean restaurant — in under 40 minutes!

A bowl of white rice topped with grilled kebab slices, chopped cucumber, tomato, red onion, fresh parsley, and a dollop of yogurt sauce, garnished with spices.

Friends, if you’ve never made sheet pan kebabs before, prepare to have your mind blown, because this is one of the easiest, most flavorful dinners I have ever made. And I say that as someone who grew up eating kebabs. The spices in this recipe taste exactly like the kebabs I grew up with — warm, aromatic, and so savory — and the fact that they come together on a single sheet pan in under 40 minutes makes them the ultimate weeknight dinner.

The secret to these kebabs is all in the prep: you start by blending the onion, garlic, and red bell pepper in a food processor until they’re finely minced, then you squeeze out as much moisture as possible using a paper towel. This step ensures that the kebab mixture holds together on the pan, without becoming watery. From there, you mix the chicken with the veggies, a generous amount of seasonings, and fresh parsley, press the whole thing onto a sheet pan, score it into kebab-shaped strips, and bake. Easy!

And listen, I know that the real star of any kebab spread is the garlic spread, so don’t skip that part. A generous dollop on top of these kebabs is the way to go. You can use your favorite store-bought garlic spread, or make your own at home. Either way, it brings the whole bowl together.

Raw ground meat, spices, salt, fresh tomatoes, sliced red bell pepper, parsley, onion, cucumber, red onion, olive oil, red vinegar, sumac, white rice, and a small bowl of creamy sauce arranged on a counter. — To make this, you’ll need ground chicken, onion, garlic, bell pepper, oregano, cumin, turmeric, salt, pepper, parsley, Persian cucumbers, roma tomatoes, red onion, sumac, red wine vinegar, avocado oil, rice, and garlic spread.

A food processor bowl filled with sliced red bell peppers, onion wedges, and garlic cloves sits on a countertop alongside bowls of cucumbers, herbs, and other ingredients. — To make this, you’ll need ground chicken, onion, garlic, bell pepper, oregano, cumin, turmeric, salt, pepper, parsley, Persian cucumbers, roma tomatoes, red onion, sumac, red wine vinegar, avocado oil, rice, and garlic spread.

What You Need to Make These Sheet Pan Chicken Kebabs

Ground Chicken: Ground chicken is lean, mild in flavor, and takes on the spices well. You can also use ground turkey as a swap if that’s what you have on hand.
Yellow Onion: Onion gets blended right into the kebab mixture, adding moisture and a subtle sweetness to every bite. Make sure to squeeze out the extra liquid so the mixture doesn’t get too wet!
Garlic: Fresh garlic is essential for that authentic kebab flavor.
Red Bell Pepper: Adds a touch of sweetness and helps bind the mixture together.
Oregano: Adds a warm, herby depth that is essential to that classic kebab flavor — don’t skip it!
Cumin: Earthy and aromatic, cumin is one of the key spices that makes these kebabs taste so authentic.
Turmeric: A pinch of turmeric adds a beautiful golden color and a subtle warmth.
Kosher Salt & Ground Black Pepper: Simple, but essential!
Fresh Parsley: A generous handful of fresh parsley gets folded into the chicken mixture, adding a bright, herbaceous flavor that balances the warm spices.

A bowl with raw ground meat, chopped herbs, spices, and a red paste, surrounded by small dishes of spices, cucumber slices, and sliced red onions. — Add the ground chicken to a large bowl, then add in the drained onion and pepper mixture along with the oregano, cumin, kosher salt, ground black pepper, turmeric, and fresh parsley. Mix everything together very well until it’s fully incorporated and evenly combined.

Persian Cucumbers: Small, crunchy Persian cucumbers are perfect for the salad — they won’t get soggy and hold up against the tangy dressing.
Roma Tomatoes: Juicy, ripe roma tomatoes add the perfect freshness and color to the salad.
Red Onion: Thinly sliced red onion adds a sharp, peppery bite to the salad that pairs so well with the sumac dressing.
Sumac: If you’ve never cooked with sumac before, prepare to become obsessed. It’s a tangy, lemony spice that is the star of this salad — it adds a brightness that makes everything taste fresher.
Red Wine Vinegar: A couple of tablespoons of red wine vinegar adds the perfect acidity to the salad dressing.
Avocado Oil: A light, neutral oil that works perfectly in the salad dressing without overpowering the other flavors.
Jasmine Rice: Fluffy, cooked jasmine rice serves as the base of the bowls. You can also use basmati, brown rice, or even cauliflower rice if you prefer a lower-carb option!
Garlic Spread: A big, creamy spoonful of garlic spread on top of the assembled bowls is the finishing touch that makes this dish absolutely irresistible. Store-bought works here!

A baking tray filled with raw, seasoned ground meat mixture, evenly scored into square portions. The tray sits on a light marble surface next to a patterned napkin and small bowls of ingredients. — Transfer the chicken mixture to your prepared sheet pan. Using your hands or a spatula, spread it out into an even, flat layer across the entire pan. Then, use a knife to score the mixture with cuts going both horizontally and vertically — just like the individual kebabs you’d see at a restaurant.

How to Make These Easy Sheet Pan Chicken Kebabs

To make these kebabs, start by preheating your oven to 375°F and greasing a quarter sheet pan with cooking spray or a drizzle of oil. Set it aside. Next, add the yellow onion, red bell pepper, and garlic cloves to a small food processor and blend until the mixture is finely minced — it will be quite liquidy, and that’s normal!

Transfer the blended mixture to a bowl and use a paper towel to press out as much excess moisture as possible. This step is important, so don’t skip it! Add the ground chicken to a large bowl, then add in the drained onion and pepper mixture along with the oregano, cumin, kosher salt, ground black pepper, turmeric, and fresh parsley. Mix everything together very well until it’s fully incorporated and evenly combined.

Transfer the chicken mixture to your prepared sheet pan. Using your hands or a spatula, spread it out into an even, flat layer across the entire pan. Then, use a knife to score the mixture with cuts going both horizontally and vertically — just like the individual kebabs you’d see at a restaurant. This makes it super easy to separate them once they’re cooked! Transfer the sheet pan to the oven and bake for 20 minutes. Then, switch the oven to broil and broil the kebabs for an additional 4-5 minutes, until the tops are golden and slightly caramelized.

A hand pours oil onto a bowl of sliced red onions, cucumbers, and tomatoes, sprinkled with spices. Fresh parsley, a knife, and more tomatoes are nearby on a countertop. — *Add the chopped Persian cucumbers, sliced red onion, and diced roma tomatoes to a bowl. Drizzle with the avocado oil and red wine vinegar.*

Baked kebab slices on a baking tray with a knife, served alongside a bowl of rice, a bowl of yogurt, a mixed salad, fresh parsley, and a bottle of olive oil. — *Add the chopped Persian cucumbers, sliced red onion, and diced roma tomatoes to a bowl. Drizzle with the avocado oil and red wine vinegar.*

While the kebabs are in the oven, prepare the salad. Add the chopped Persian cucumbers, sliced red onion, and diced roma tomatoes to a bowl. Drizzle with the avocado oil and red wine vinegar, then sprinkle generously with the sumac and kosher salt. Toss everything together until the veggies are well-coated, then set aside.

Once the kebabs are done, remove them from the oven and cut along the horizontal score lines to separate them into individual pieces. To assemble the bowls, start with a base of jasmine rice, then layer the chicken kebabs on top. Add a big, heaping spoonful of garlic spread right on top of the chicken, followed by a generous scoop of the sumac salad. Serve immediately and enjoy!

These bowls are also incredibly versatile. You can serve everything on a flat plate, roll it up in a warm pita wrap, or keep it as a bowl.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.