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Sheet Pan Kebab

Sheet Pan Chicken Kebabs Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1½ lbs boneless skinless chicken thighs
  • ¼ cup plain Greek yogurt
  • 2 tbsp olive oil, plus more for the pan
  • 2 tbsp fresh lemon juice
  • 3 garlic cloves, pressed or minced
  • 1½ tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1 tsp kosher salt
  • ½ tsp black pepper
  • 2 bell peppers, cut into 1½-inch chunks
  • 1 medium red onion, cut into wedges and layers separated
  • 2 tbsp chopped fresh parsley or cilantro

Method
 

  1. Whisk the yogurt, 2 tbsp olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and pepper in a large bowl until smooth.
  2. Add the chicken, coat it evenly, and let it sit at room temperature 10 minutes. Toss the bell peppers and onion with a drizzle of olive oil and a pinch of salt in a separate bowl.
  3. Brush a large rimmed baking sheet with olive oil. Lift the chicken from the marinade and arrange it on one half of the sheet, spaced apart. Scatter the vegetables on the other half in a single layer.
  4. Move an oven rack to the top position, about 6 inches from the broiler, and preheat the broiler to high. Broil the sheet pan for 8 to 10 minutes, toss the vegetables, then continue broiling another 8 to 10 minutes until the chicken is charred in spots and reaches 165°F.
  5. Rest the kebabs on the sheet 3 minutes, sprinkle with fresh herbs, and serve right away.

Notes

The resting time after broiling is short but important, it keeps the chicken from drying out when you cut into it. If your broiler runs extra hot, start checking the chicken a minute or two early.