Sheet Pan Chicken Kabobs Recipe

These sheet pan chicken kabobs are one of those weeknight dinners that make you feel like you’ve got it all together. Easy, healthy, and packed with flavor, they’re high in protein (32gm per serving), cook up on a single pan (yes, no skewers required!), and come together in under 30 minutes. Juicy, seasoned chicken with warm spices, creamy tzatziki, and all the fresh toppings tucked into a soft pita or naan, this is weeknight dinner magic.

Recipe note: This is by no means any kind of ‘authentic’ recipe, it’s just a really good, easy, quick sheet pan kabob recipe! In case you’re wondering –  there is no difference between a kebab or a kabob; they are simply different spellings for the same dish of grilled or roasted meat, which originates from the Middle East. “Kabob” is a more common spelling in North America, while “kebab” is the original and more widespread term, especially in Europe and the Middle East.

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Why You’ll Love This Recipe

• All the flavor, none of the fuss: No threading skewers or firing up the grill, everything bakes right on a sheet pan.
  
• High-protein and satisfying: Each serving packs in about 32g of protein, making it a great option for healthy, balanced eating.
  
• Mediterranean-inspired goodness: A mix of sumac, cumin, and garlic gives the chicken bold, vibrant flavor that pairs perfectly with creamy tzatziki and crisp veggies.
  
• Family-friendly and customizable: Let everyone build their own pita, it’s fun, easy, and kid-approved.
• Quick and easy cleanup: Just one pan, minimal dishes, and dinner is done.

What ingredients do I need to make sheet pan chicken kabobs?

• Ground chicken
• Onion
• Garlic
• Sumac
• Ground cumin
• Kosher salt
• Greek Yogurt
• Cucumber
• Extra virgin olive oil
• Lemon juice
• Dill
• Pitas or mini naan
• Tomato

Tips for Success

• Don’t skip the sumac! It gives the chicken that signature tangy Middle Eastern flavor. I just buy mine on Amazon.
  
• Grate the onion finely – it helps keep the chicken moist and flavorful.
  
• Use parchment paper or foil for super easy cleanup, or heavy cooking spray.
  
• Broil at the end – it adds a little char and makes the texture amazing.
• Meal prep tip: The chicken and tzatziki both keep well for up to 3 days in the fridge.

Customizations

• Make it spicy: Add a pinch of cayenne or red pepper flakes to the chicken mix.
  
• Go dairy-free: Use a dairy-free yogurt for the tzatziki.
  
• Add more veggies: Try topping with shredded lettuce, roasted peppers, or olives.
  
• Switch up the protein: This works beautifully with ground turkey, beef, or lamb too.
• Low-carb option: Serve the chicken and veggies over greens or cauliflower rice instead of pita.

Nutrition Profile (per serving)

• Calories: ~360
  
• Protein: ~32g
  
• Fiber: ~3g
  
• Fat: ~14g
  
• Carbs: ~28g
  

Nutrition may vary slightly depending on the type of pita or naan used.

How to make sheet pan chicken kabobs:

1. Preheat oven to 400°F. Lightly spray a sheet pan with cooking spray or line with parchment paper.
2. Combine all the chicken kabob ingredients and mix well.
3. Spread the mixture onto the prepared pan, forming a rectangle about ½–¾ inch thick.
4. Using the back of a spatula, press gentle lines into the meat mixture to create 8 sections – don’t cut all the way through.
5. Bake for 15 minutes, then switch to broil for 2 minutes to get a little golden top.

For the tzatziki

For the pitas

1. Spread tzatziki over each pita or naan.
2. Top with slices of cucumber, tomato, and red onion.
3. Add two pieces of chicken kabob, and fold pita and enjoy!

Serving Suggestions

• Serve over rice or grains – Pair the chicken with fluffy rice, quinoa, or couscous for a balanced and filling meal that soaks up all the delicious flavors.
• Make a chicken kabob bowl – Add the chicken to a bowl with chopped lettuce, tomatoes, cucumbers, olives, and tzatziki for an easy Mediterranean bowl dinner.
• Serve with roasted vegetables – Roasted bell peppers, zucchini, or eggplant complement the spices in the chicken and add color and nutrition to the meal.
• Create a fresh salad plate – Pair the chicken kabobs with a Greek salad, tabbouleh, or cucumber salad for a light but satisfying meal.
• Make a low-carb plate – Skip the bread and serve the chicken kabobs over greens, cauliflower rice, or roasted vegetables for a lighter option

Find all of my easy dinner recipes here.

Sheet pan chicken kabobs

These sheet pan chicken kabobs are a flavorful, high-protein weeknight dinner made with juicy spiced ground chicken, creamy tzatziki, and fresh veggies — all baked on one pan and ready in 30 minutes.

5 from 2 votes

Print Rate

Servings: 4

Ingredients

For the Chicken Kabobs

• 1.25 lbs ground chicken can use ground turkey, beef, or lamb
• 1/2 medium yellow or red onion grated or finely chopped
• 3 cloves garlic crushed
• 2 teaspoons sumac
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt

For the Tzatziki

• 1 cup Greek yogurt
• 1/4 cup shredded cucumber (from ½ an English cucumber)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lemon juice or pepperoncini juice and a few diced up pepperoncini for a fun twist
• 1 tablespoon fresh dill chopped, or ½ teaspoon dried dill
• sprinkle kosher salt

For the pitas

• 4 pitas or mini naan (I used mini naan)
• 1 cup cucumber slices
• 1/2-1 cup tomato slices
• 4 tablespoons red onions or raw red onions or I love quick pickled sumac onions (½ red onion, 1/4 cup water, 1/2 cup red wine vinegar - or distilled vinegar, 1 Tbsp sugar, 1 tsp kosher salt, 1 tbs sumac, 1 pint sized jar. )

Instructions

For the chicken kabobs

• Preheat oven to 400°F. Lightly spray a sheet pan with cooking spray. You can also line the sheet pan with parchment paper.
• In a large bowl, combine all the chicken kabob ingredients. Mix well to evenly distribute the spices and aromatics.
• Spread the mixture onto the prepared pan, forming a rectangle about ½–¾ inch thick.
  
• Using the back of a spatula, press gentle lines into the meat mixture to create 8 sections - don’t cut all the way through.
• Bake for 15 minutes, then switch to broil for 2 minutes to get a little golden top.
  

For the tzatziki

• While the chicken bakes, mix up your tzatziki: combine yogurt, cucumber, olive oil, lemon juice, dill, and salt in a small bowl. Stir until smooth.

For the pitas

• To assemble, spread tzatziki over each pita or naan, then top with slices of cucumber, tomato, and red onion. Add two pieces of chicken kabob, and fold pita and enjoy!
  

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