Juicy, caramelised chicken kebabs baked on one tray and loaded with your favourite toppings.
There are very few dinners in our house that make everyone excited, but these Juicy Oven-baked Chicken Kebabs always do! The kids love them, Heath loves them – and I love them because they take about 5 minutes to throw together and nobody complains. 😂 That alone earns them a permanent spot in the rotation! What I like most about these is that everyone can build their own. Some of us pile on the salad, some drown theirs in garlic sauce, some add hummus, pickles, extra lemon or all of the above. There’s something very satisfying about putting everything on the table and letting everyone create their own perfect kebab.
Tray bake (sheet pan) kebabs have been absolutely everywhere on socials, but there is a bit of an art to getting them right. Too little moisture and they can turn out dry. Too much and you end up with a tray full of liquid. The oven needs to be super hot, the mixture needs the right balance of ingredients and you want delicious caramelised edges that make you want to tear off a piece before dinner is even on the table.
My oven-baked beef kebabs have become one of the most popular recipes on my website, so I really wanted to create a chicken version that deserved its own place. The tomato paste, spices, fresh onion and coriander (cilantro) give these kebabs incredible flavour and colour while keeping the chicken beautifully juicy.
And then there’s the sauce … If it’s not leaking out the bottom, there isn’t enough! The garlic yoghurt is creamy and garlicky and I absolutely love it paired with hummus. Add the fresh tomato and onion salad, a few pickles and a squeeze of lemon and suddenly dinner feels exciting – and nobody will believe how easy it all was to pull together!
In fact it’s a cinch. The chicken mixture takes minutes to make, it gets pressed straight onto a tray and the oven does the rest. On those nights when I feel exhausted and cooking feels like the very last thing I want to do, this is exactly the sort of recipe I reach for. If I’m capable of making anything, I know I’m capable of making this.
The leftovers are also brilliant. They’re perfect for lunchboxes or quick grab-and-go meals. Tuck them into wraps for lunch, reheat them in the sandwich press the next day or serve them over rice with salads on the side. They’re every bit as good the next day, which always feels like a little win.
What can I serve with Juicy Oven-baked Chicken Kebabs?
These kebabs are versatile and can be customised to suit everyone at the table. Some of our favourite additions include:
- Hummus
- Pickles – try my Sumac Onions or Quick Pickled Red Onion
- Shredded lettuce
- Sliced cucumber
- Diced tomato
- Sliced red onion
- Feta
- Tahini
- Chilli sauce or hot sauce
- Fresh herbs, such as flat-leaf parsley, mint or coriander (cilantro)
- Extra lemon wedges
- Tabbouleh
- Tzatziki
You can also serve the chicken over rice, with salads on the side or as part of a platter for entertaining.
Why is there liquid on the baking tray?
Minced (ground) chicken naturally releases some liquid as it cooks, which is completely normal. To help the kebabs brown and caramelise:
- Make sure the oven is fully preheated.
- Cook the kebabs on the top rack of the oven.
- If excess liquid appears during cooking, carefully drain it from the tray halfway through baking.
- Avoid adding extra moisture to the mixture, as this can prevent browning.
Can I cook these another way?
Yes. The chicken mixture can also be:
- Shaped into kofta-style logs and cooked on the barbecue.
- Shaped into smaller kebabs and cooked in the air fryer.
- Served over rice bowls or salads instead of flatbreads.
Cooking times will vary depending on the size and thickness of the kebabs.
If you enjoyed Juicy Oven-baked Chicken Kebabs, I think you’ll love
Juicy Oven-baked Kebabs Recipe – The original viral recipe! Juicy beef kebabs are cooked in the oven, then served on flatbread with garlic yoghurt, sumac onions and all the good stuff!
Lamb Kofta with Fattoush Salad and Hummus Recipe – A Middle Eastern feast! Juicy lamb koftas are served with a fattoush salad (made with fresh veggies and toasted pita bread) and a deliciously easy homemade hummus.
Chicken Gyros Recipe – A delicious twist on the classic Greek street food. Tender marinated chicken is served on warm pita bread topped with your favourite fresh veggies and a tangy tzatziki.
Lemon and Oregano Chicken Tzatziki Wrap Recipe – These wraps feature caramelised Mediterranean-style chicken and homemade tzatziki and come together in just 30 minutes.
Chicken Shawarma with Garlic Yoghurt Sauce Recipe – The ultimate fakeaway! A wrap is stuffed with a combo of chicken in a spiced coating and crunchy fries, then drizzled with an addictive yoghurt garlic sauce.
Juicy Oven-baked Chicken Kebabs
Share Pin Recipe PrintIngredients
- 1 kg (2¼ lb) minced (ground) chicken (if you want to make a beef or lamb version, see note 1)
- 1 brown onion, grated
- 1 tbsp freshly minced garlic
- 2 tbsp tomato paste
- 1 tbsp sweet paprika
- 2 tsp dried cumin
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp oregano
- 2 tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp finely chopped coriander (cilantro) – can be substituted with flat-leaf parsley
- Olive oil spray
- 125 g (½ cup) plain Greek yoghurt
- 125 g (½ cup) whole-egg mayonnaise
- 1 garlic clove, finely minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp sea salt flakes
- 200 g (1⅓ cups) cherry tomatoes, quartered
- ¼ red onion, very finely sliced
- 2 tbsp finely chopped flat-leaf parsley
- ½ tsp sumac
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch sea salt flakes
- Flatbreads (see note 2)
- Hummus (optional)
- Lemon wedges (optional)
Instructions
- Preheat the oven – Preheat the oven to 240°C (475°F) (220°C/425°F) fan-forced. Line a large baking tray with baking (parchment) paper.
- Make the chicken mixture – Combine all the chicken kebab ingredients – except the oil – in a large bowl. Mix until just combined – avoid overmixing as this can make the kebabs tough.
- Shape onto tray – Transfer the mixture to the prepared tray and press it into a large rectangle approximately 28 x 20 cm (11 x 8 inches), about 1.5–2 cm (½–¾ inch) thick. Use damp hands or the back of a spoon to smooth the surface.
- Score and notch – Using a knife or spatula, score the mixture into long kebab-style strips without cutting all the way through. Lightly spray or brush with olive oil.
- Bake – Bake on the top rack in the oven for 22–25 minutes, or until golden brown and cooked through, with crisp edges. Keep an eye on it from the 18-minute mark – depending on your oven and tray thickness, it may cook slightly faster. Optional: Grill (broil) in the oven for the final 1–2 minutes if you want deeper browning. If excess liquid releases during baking, carefully drain it from the tray halfway through cooking to help the kebabs brown properly.
- Make the sauce – Combine all the yoghurt garlic sauce ingredients in a bowl and mix well.
- Make the tomato and onion salad – In a separate bowl, combine the salad ingredients and mix well to combine.
- Assemble and serve – Once the chicken is cooked, use the scored lines as a guide and slice through to separate the kebabs. Serve the chicken piled onto flatbreads with hummus (if using), the yoghurt garlic sauce and tomato and onion salad. Serve lemon wedges on the side, if desired.
Nutrition information
Disclaimer re gluten-free and dairy-free recipes
