Easy Mediterranean Chicken Kebabs
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Made by Arash
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I make these flavorful chicken kebabs right on a sheet pan, with finely chopped vegetables, parsley, tomato paste, and warm spices mixed into ground chicken. Serve them over your favorite rice with smoky yogurt sauce and a bright tomato salad.
Serves 4 · Bake: 18–20 minutes · Broil: 2–3 minutes
Ingredients:
- 2 lbs ground chicken
- 1 small onion
- 4 cloves garlic
- 1/2 small red bell pepper
- large handful fresh parsley
- 2 tbsp tomato paste
- 1 tbsp sumac
- 1 tsp Aleppo pepper
- 1 tbsp smoked paprika
- 1/2 tsp ground cumin
- 1/4 tsp turmeric
- salt
- pepper
- 1 tbsp olive oil
For the Smoky Yogurt Sauce
- 1 cup Greek yogurt
- 1 small clove garlic (grated)
- 1 tsp smoked paprika
- 1/2 tsp Aleppo pepper (or chili flakes)
- 1 tbsp lemon juice
- 1 tsp olive oil
- pinch salt
For the Tomato Salad & Serving
- 1 cup cherry tomatoes (quartered)
- 1/8 white onion (thinly sliced)
- 2-3 tbsp fresh parsley (chopped)
- 1 tsp sumac
- 1 tbsp lemon juice
- salt (to taste)
- black pepper (to taste)
- rice (cooked)
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Preheat the oven to 425°F (220°C). Pulse the small onion, 4 garlic cloves, red bell pepper, and large handful of parsley in a food processor until finely chopped.
- Combine the chopped vegetables with the ground chicken, tomato paste, 1 tablespoon sumac, 1 teaspoon Aleppo pepper, 1 tablespoon smoked paprika, cumin, turmeric, salt, black pepper, and 1 tablespoon olive oil. Mix until evenly combined.
- Spread the chicken mixture evenly on a sheet pan and smooth the edges. Divide it lengthwise into long kebab portions, leaving small gaps between them, then press shallow indentations across each portion with the back of a spatula.
- Bake the kebabs for 18–20 minutes. Move the pan to the top rack and broil for 2–3 minutes, watching closely, until browned and the chicken reaches 165°F (74°C).
- For the sauce, stir together the Greek yogurt, grated garlic clove, 1 teaspoon smoked paprika, ½ teaspoon Aleppo pepper, 1 tablespoon lemon juice, 1 teaspoon olive oil, and pinch of salt.
- For the salad, combine the cherry tomatoes, thinly sliced white onion, 2–3 tablespoons parsley, 1 teaspoon sumac, 1 tablespoon lemon juice, salt, and black pepper. Toss and let stand for a few minutes.
- Serve the chicken kebabs over cooked rice with the smoky yogurt sauce and tomato salad.
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