Sheet Pan Chicken Kebabs with Lemon-Shallot Yogurt

45 mins
Serves 4
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Directions

  1. 1Preheat the oven to 425F.
  2. 2Preheat the oven to 425F.
  3. 3Preheat the oven to 425F.
  4. 4In a medium bowl, stir together the yogurt, lemon juice, shallot, olive oil, salt, and mint until smooth.
  5. 5In a medium bowl, stir together the yogurt, lemon juice, shallot, olive oil, salt, and mint until smooth.
  6. 6In a medium bowl, stir together the yogurt, lemon juice, shallot, olive oil, salt, and mint until smooth.
  7. 7Chill the yogurt mixture in the fridge while you prepare the kebabs.
  8. 8Chill the yogurt mixture in the fridge while you prepare the kebabs.
  9. 9Chill the yogurt mixture in the fridge while you prepare the kebabs.
  10. 10In a separate medium bowl, mix together the ground chicken, onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, black pepper, and salt until just combined.
  11. 11In a separate medium bowl, mix together the ground chicken, onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, black pepper, and salt until just combined.
  12. 12In a separate medium bowl, mix together the ground chicken, onion, parsley, mint, garlic, egg, coriander, cumin, cinnamon, cayenne, cloves, black pepper, and salt until just combined.
  13. 13Add 1 Tbsp olive oil to a quarter baking sheet.
  14. 14Add 1 Tbsp olive oil to a quarter baking sheet.
  15. 15Add 1 Tbsp olive oil to a quarter baking sheet.
  16. 16Spread the chicken mixture into a rectangle about 1/2-inch thick, flattening evenly.
  17. 17Spread the chicken mixture into a rectangle about 1/2-inch thick, flattening evenly.
  18. 18Spread the chicken mixture into a rectangle about 1/2-inch thick, flattening evenly.
  19. 19With a knife or bench scraper, separate into kebabs (about 1+1/4-inch wide).
  20. 20With a knife or bench scraper, separate into kebabs (about 1+1/4-inch wide).
  21. 21With a knife or bench scraper, separate into kebabs (about 1+1/4-inch wide).
  22. 22Make indents horizontally across the kebabs every 3/4-inch or so.
  23. 23Make indents horizontally across the kebabs every 3/4-inch or so.
  24. 24Make indents horizontally across the kebabs every 3/4-inch or so.
  25. 25Drizzle the remaining 1 Tbsp olive oil over the top of the kebabs and brush to coat evenly.
  26. 26Drizzle the remaining 1 Tbsp olive oil over the top of the kebabs and brush to coat evenly.
  27. 27Drizzle the remaining 1 Tbsp olive oil over the top of the kebabs and brush to coat evenly.
  28. 28Bake on the top rack for 10 minutes.
  29. 29Bake on the top rack for 10 minutes.
  30. 30Bake on the top rack for 10 minutes.
  31. 31Switch the oven to broil on high and broil for 5-7 minutes until browned and slightly charred on top.
  32. 32Switch the oven to broil on high and broil for 5-7 minutes until browned and slightly charred on top.
  33. 33Switch the oven to broil on high and broil for 5-7 minutes until browned and slightly charred on top.
  34. 34Lightly brush pita with olive oil and toast in a hot pan for 1–2 minutes per side until warm and golden.
  35. 35Lightly brush pita with olive oil and toast in a hot pan for 1–2 minutes per side until warm and golden.
  36. 36Lightly brush pita with olive oil and toast in a hot pan for 1–2 minutes per side until warm and golden.
  37. 37Serve the kebabs with the lemon shallot yogurt, warm pita, sliced cucumber, onion, and tomato.
  38. 38Serve the kebabs with the lemon shallot yogurt, warm pita, sliced cucumber, onion, and tomato.
  39. 39Serve the kebabs with the lemon shallot yogurt, warm pita, sliced cucumber, onion, and tomato.

Ingredients

  • 1 Cup Greek Yogurt
  • 1 Cup Greek Yogurt
  • 1 Cup Greek Yogurt
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Fresh Lemon Juice
  • 2 Tbsp Finely Chopped Fresh Shallot
  • 2 Tbsp Finely Chopped Fresh Shallot
  • 2 Tbsp Finely Chopped Fresh Shallot
  • 1 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 1 Tbsp Olive Oil
  • 0.25 tsp Kosher Salt
  • 0.25 tsp Kosher Salt
  • 0.25 tsp Kosher Salt
  • 1 Tbsp Finely Chopped Fresh Mint
  • 1 Tbsp Finely Chopped Fresh Mint
  • 1 Tbsp Finely Chopped Fresh Mint
  • 1 lb Ground Chicken (93/7 or similar, not breast only)
  • 1 lb Ground Chicken (93/7 or similar, not breast only)
  • 1 lb Ground Chicken (93/7 or similar, not breast only)
  • 0.5 Cup Yellow Onion, finely chopped
  • 0.5 Cup Yellow Onion, finely chopped
  • 0.5 Cup Yellow Onion, finely chopped
  • 0.25 Cup Parsley, finely chopped
  • 0.25 Cup Parsley, finely chopped
  • 0.25 Cup Parsley, finely chopped
  • 2 Tbsp Mint, finely chopped
  • 2 Tbsp Mint, finely chopped
  • 2 Tbsp Mint, finely chopped
  • 3 Cloves Garlic, finely chopped
  • 3 Cloves Garlic, finely chopped
  • 3 Cloves Garlic, finely chopped
  • 1 Egg
  • 1 Egg
  • 1 Egg
  • 1 Tbsp Coriander
  • 1 Tbsp Coriander
  • 1 Tbsp Coriander
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 1.5 tsp Cumin
  • 0.5 tsp Cinnamon
  • 0.5 tsp Cinnamon
  • 0.5 tsp Cinnamon
  • 0.25 tsp Cayenne Pepper
  • 0.25 tsp Cayenne Pepper
  • 0.25 tsp Cayenne Pepper
  • 1 Pinch Cloves
  • 1 Pinch Cloves
  • 1 Pinch Cloves
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 0.25 tsp Black Pepper
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 1 tsp Kosher Salt
  • 2 Tbsp Olive Oil, for cooking the kebabs
  • 2 Tbsp Olive Oil, for cooking the kebabs
  • 2 Tbsp Olive Oil, for cooking the kebabs
  • Pita Bread
  • Pita Bread
  • Pita Bread
  • Olive Oil
  • Olive Oil
  • Olive Oil
  • Sliced Cucumber
  • Sliced Cucumber
  • Sliced Cucumber
  • Sliced Onion
  • Sliced Onion
  • Sliced Onion
  • Sliced Tomato
  • Sliced Tomato
  • Sliced Tomato

Equipment

SheetpanMedium bowlFridgeKnifeBench scraperOvenBaking sheetHot panBrush

Tips

  • You can either eat everything deconstructed on a plate, or make wraps with the pita.
  • For wraps, spread some of the yogurt sauce inside the pita before adding the kebabs and vegetables.