Crispy Sheet Pan Chicken Kebab with Roasted Garlic Sauce
Crispy Sheet Pan Chicken Kebab with Roasted Garlic Sauce
Ingredients
For the Chicken Kebab
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 yellow onion, small, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1 ounce beetroot, small piece, peeled and roughly chopped (for color)
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Roasted Vegetables
- 2 roma tomatoes, sliced into 1/2-inch rounds
- 1/2 yellow onion, small, sliced into 1/2-inch rings
- 1 head of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Roasted Garlic Sauce
- 1/2 cup plain Greek yogurt
- 1/2 lemon, juiced
- 1/2 teaspoon dried mint
- 1/2 teaspoon paprika
- 1/4 teaspoon salt, or to taste
For the Fresh Salad
- 1/2 cup cucumber, diced
- 1/2 cup roma tomato, diced
- 1/4 cup red onion, finely diced
- 1/2 teaspoon sumac
- 1/4 teaspoon dried parsley
- 1/8 teaspoon salt
For Assembly
- 4 large flour tortillas, or flatbreads
- 1 tablespoon chili oil, or other red sauce, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
⏱️ 5 min•🌡️ 400
- 2
Prepare the chicken kebab mixture: In a food processor, combine the chicken breast pieces, 1/4 small yellow onion, dried oregano, smoked paprika, ground cumin, garlic powder, fresh dill, fresh parsley, beetroot, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a smooth, reddish-orange paste is formed. Do not over-process; a slightly coarse texture is fine.
⏱️ 5 min
- 3
Spread the chicken mixture: Drizzle a small amount of olive oil onto the prepared sheet pan. Transfer the chicken mixture to the sheet pan and spread it evenly, pressing it down to form a uniform layer, about 1/4 to 1/2 inch thick. Drizzle a little more olive oil over the top. Use a dowel or the back of a knife to score the mixture into long, rectangular kebab strips (approximately 1 1/2 inches wide and 4-5 inches long).
⏱️ 5 min
- 4
Prepare the roasted vegetables: Arrange the sliced tomatoes and the remaining 1/2 small onion rings on the same sheet pan around the chicken kebab. Slice off the top 1/4 inch of the whole head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon salt. Wrap the garlic tightly in the foil and place it on the sheet pan with the chicken and vegetables.
⏱️ 5 min
- 5
Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and slightly browned, and the vegetables are tender. The garlic should be soft and fragrant.
⏱️ 30 min•🌡️ 400 - 6
Prepare the roasted garlic sauce: Once roasted, carefully remove the garlic from the foil. Squeeze the soft roasted garlic cloves into a small bowl. Add the plain Greek yogurt, juice from 1/2 lemon, dried mint, paprika, and 1/4 teaspoon salt. Mix thoroughly until smooth and creamy.
⏱️ 5 min
- 7
Prepare the fresh salad: In a separate bowl, combine the diced cucumber, diced roma tomato, and finely diced red onion. Add the sumac, dried parsley, and 1/8 teaspoon salt. Mix well.
⏱️ 5 min
- 8
Assemble the wraps: Lay out a tortilla or flatbread. Spread a generous amount of the roasted garlic sauce onto the tortilla. Carefully remove two cooked chicken kebab strips from the sheet pan and place them on the sauce. Top with a generous spoonful of the fresh salad. Drizzle a little more roasted garlic sauce over the salad. Fold the tortilla to create a wrap.
⏱️ 5 min
- 9
Crisp the wraps: Heat 1 tablespoon of chili oil (or other red sauce) in a large pan over medium heat. Place the assembled wraps in the hot pan. Use a spatula to press down on the wraps, browning and crisping them on both sides until golden and slightly charred, about 2-3 minutes per side.
⏱️ 5 min
- 10
Serve immediately, optionally with extra roasted garlic sauce for dipping and the roasted tomatoes and onions on the side.
Kitchen Tools
Nutrition Facts (per serving)
Crispy Sheet Pan Chicken Kebab with Roasted Garlic Sauce
For the Chicken Kebab
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1/4 yellow onion, small, roughly chopped
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/4 cup fresh dill, roughly chopped
- 1/4 cup fresh parsley, roughly chopped
- 1 ounce beetroot, small piece, peeled and roughly chopped (for color)
- 2 tablespoons olive oil, plus more for drizzling
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
For the Roasted Vegetables
- 2 roma tomatoes, sliced into 1/2-inch rounds
- 1/2 yellow onion, small, sliced into 1/2-inch rings
- 1 head of garlic
- 1 tablespoon olive oil
- 1/4 teaspoon salt
For the Roasted Garlic Sauce
- 1/2 cup plain Greek yogurt
- 1/2 lemon, juiced
- 1/2 teaspoon dried mint
- 1/2 teaspoon paprika
- 1/4 teaspoon salt, or to taste
For the Fresh Salad
- 1/2 cup cucumber, diced
- 1/2 cup roma tomato, diced
- 1/4 cup red onion, finely diced
- 1/2 teaspoon sumac
- 1/4 teaspoon dried parsley
- 1/8 teaspoon salt
For Assembly
- 4 large flour tortillas, or flatbreads
- 1 tablespoon chili oil, or other red sauce, as needed
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper.
⏱️ 5 min•🌡️ 400 - 2
Prepare the chicken kebab mixture: In a food processor, combine the chicken breast pieces, 1/4 small yellow onion, dried oregano, smoked paprika, ground cumin, garlic powder, fresh dill, fresh parsley, beetroot, 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Process until a smooth, reddish-orange paste is formed. Do not over-process; a slightly coarse texture is fine.
⏱️ 5 min - 3
Spread the chicken mixture: Drizzle a small amount of olive oil onto the prepared sheet pan. Transfer the chicken mixture to the sheet pan and spread it evenly, pressing it down to form a uniform layer, about 1/4 to 1/2 inch thick. Drizzle a little more olive oil over the top. Use a dowel or the back of a knife to score the mixture into long, rectangular kebab strips (approximately 1 1/2 inches wide and 4-5 inches long).
⏱️ 5 min - 4
Prepare the roasted vegetables: Arrange the sliced tomatoes and the remaining 1/2 small onion rings on the same sheet pan around the chicken kebab. Slice off the top 1/4 inch of the whole head of garlic to expose the cloves. Place the garlic head on a piece of aluminum foil, drizzle with 1 tablespoon of olive oil, and sprinkle with 1/4 teaspoon salt. Wrap the garlic tightly in the foil and place it on the sheet pan with the chicken and vegetables.
⏱️ 5 min - 5
Roast: Place the sheet pan in the preheated oven and roast for 25-30 minutes, or until the chicken is cooked through and slightly browned, and the vegetables are tender. The garlic should be soft and fragrant.
⏱️ 30 min•🌡️ 400 - 6
Prepare the roasted garlic sauce: Once roasted, carefully remove the garlic from the foil. Squeeze the soft roasted garlic cloves into a small bowl. Add the plain Greek yogurt, juice from 1/2 lemon, dried mint, paprika, and 1/4 teaspoon salt. Mix thoroughly until smooth and creamy.
⏱️ 5 min - 7
Prepare the fresh salad: In a separate bowl, combine the diced cucumber, diced roma tomato, and finely diced red onion. Add the sumac, dried parsley, and 1/8 teaspoon salt. Mix well.
⏱️ 5 min - 8
Assemble the wraps: Lay out a tortilla or flatbread. Spread a generous amount of the roasted garlic sauce onto the tortilla. Carefully remove two cooked chicken kebab strips from the sheet pan and place them on the sauce. Top with a generous spoonful of the fresh salad. Drizzle a little more roasted garlic sauce over the salad. Fold the tortilla to create a wrap.
⏱️ 5 min - 9
Crisp the wraps: Heat 1 tablespoon of chili oil (or other red sauce) in a large pan over medium heat. Place the assembled wraps in the hot pan. Use a spatula to press down on the wraps, browning and crisping them on both sides until golden and slightly charred, about 2-3 minutes per side.
⏱️ 5 min - 10
Serve immediately, optionally with extra roasted garlic sauce for dipping and the roasted tomatoes and onions on the side.