Description
Effortless sheet pan kebabs featuring juicy ground chicken paired with roasted vegetables, perfect for family-style dinners.
Ingredients
Scale
- 2 lbs ground chicken
- 1.5 bell peppers, sliced (mixed colors for visual appeal)
- 4 large shallots, peeled and halved
- 5 garlic cloves, peeled (leave whole)
- 1/4 cup chopped parsley
- 2 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Oil, for greasing the sheet pan (plus a light drizzle)
Instructions
- Preheat oven to 425°F (218°C) and generously oil a large sheet pan.
- In a large bowl, combine the ground chicken with chopped parsley, kosher salt, black pepper, paprika, and dried oregano. Mix gently until just combined.
- Spread the sliced bell peppers, halved shallots, and whole garlic cloves evenly across the sheet pan. Drizzle vegetables lightly with oil and toss to combine.
- Shape the seasoned meat mixture into logs or oval patties and nestle them among the vegetables on the sheet pan.
- If desired, drizzle a light coat of oil over the kebabs and vegetables.
- Bake for 20–25 minutes, flipping kebabs halfway through. Use an instant-read thermometer to check doneness – ground poultry should reach 165°F (74°C).
- Remove from oven, garnish with extra chopped parsley (and a squeeze of lemon if using), and serve hot.
Notes
Store cooled leftovers in airtight containers for 3–4 days. Reheat to at least 165°F (74°C) before serving.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1.5g
- Protein: 30g
- Cholesterol: 90mg