Easy Sheetpan Chicken Kefta
Easy Sheetpan Chicken Kefta
Ingredients
- 1 pound ground chicken, preferably 90/10 or 93/7 fat content
- 1/2 cup yellow onion, finely minced
- 1/4 cup fresh parsley, finely chopped
- 2 garlic, cloves, minced (about 1 teaspoon)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper, optional
For Serving (Optional)
- 4 pita bread
- 1/2 cup tzatziki sauce
- 1/2 cup cucumber, sliced
- 1/2 cup tomatoes, sliced
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
In a large mixing bowl, combine the ground chicken, minced yellow onion, chopped fresh parsley, minced garlic, olive oil, ground cumin, paprika, salt, black pepper, and the optional pinch of cayenne pepper.
⏱️ 5 min
- 3
Using your hands, thoroughly mix all the ingredients together until well combined. Be careful not to overmix, as this can make the chicken tough.
⏱️ 3 min
- 4
Divide the mixture into approximately 8 to 10 equal portions. Shape each portion into a small, elongated log, resembling a small kebab or sausage. Aim for pieces about 2 to 3 inches long and 1 inch thick.
⏱️ 7 min
- 5
Place the formed chicken kefta logs in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even cooking and browning.
⏱️ 2 min
- 6
Bake in the preheated oven for 10 minutes.
⏱️ 10 min•🌡️ 400
- 7
After 10 minutes, carefully flip the kefta logs to ensure even browning on all sides. Continue baking for another 5 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and nicely browned.
⏱️ 10 min•🌡️ 400
- 8
Remove from the oven and serve hot. Optionally, serve with warm pita bread, a dollop of creamy tzatziki sauce, and a fresh side salad of sliced cucumber and tomatoes.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Easy Sheetpan Chicken Kefta
- 1 pound ground chicken, preferably 90/10 or 93/7 fat content
- 1/2 cup yellow onion, finely minced
- 1/4 cup fresh parsley, finely chopped
- 2 garlic, cloves, minced (about 1 teaspoon)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pinch cayenne pepper, optional
For Serving (Optional)
- 4 pita bread
- 1/2 cup tzatziki sauce
- 1/2 cup cucumber, sliced
- 1/2 cup tomatoes, sliced
Instructions
- 1
Preheat your oven to 400°F. Line a large baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
In a large mixing bowl, combine the ground chicken, minced yellow onion, chopped fresh parsley, minced garlic, olive oil, ground cumin, paprika, salt, black pepper, and the optional pinch of cayenne pepper.
⏱️ 5 min - 3
Using your hands, thoroughly mix all the ingredients together until well combined. Be careful not to overmix, as this can make the chicken tough.
⏱️ 3 min - 4
Divide the mixture into approximately 8 to 10 equal portions. Shape each portion into a small, elongated log, resembling a small kebab or sausage. Aim for pieces about 2 to 3 inches long and 1 inch thick.
⏱️ 7 min - 5
Place the formed chicken kefta logs in a single layer on the prepared baking sheet, ensuring they are not overcrowded to allow for even cooking and browning.
⏱️ 2 min - 6
Bake in the preheated oven for 10 minutes.
⏱️ 10 min•🌡️ 400 - 7
After 10 minutes, carefully flip the kefta logs to ensure even browning on all sides. Continue baking for another 5 to 10 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and nicely browned.
⏱️ 10 min•🌡️ 400 - 8
Remove from the oven and serve hot. Optionally, serve with warm pita bread, a dollop of creamy tzatziki sauce, and a fresh side salad of sliced cucumber and tomatoes.
⏱️ 3 min