Can I use chicken breasts instead of ground chicken?

Ground chicken works best for kebabs as it binds together and cooks evenly. If using chicken breasts, dice them finely and hand-form the mixture more carefully, as it will be less cohesive.

Do I need to soak wooden skewers?

Yes, soak wooden skewers in water for at least 30 minutes before using to prevent burning under the broiler or in the oven.

How do I know when the chicken kebabs are cooked through?

The internal temperature should reach 165°F (74°C). They'll also feel firm to the touch and have no pink inside when broken open.

Can I make these ahead?

Yes. Form and refrigerate the kebab mixture on skewers for up to 24 hours before cooking, or freeze for up to 3 months. Thaw before roasting.

What wraps work best?

Soft Lebanese flatbread or pita wraps are traditional. Flour tortillas or naan are also good substitutes if Lebanese wraps aren't available.

Sheet Pan Chicken Kebabs with Garlic Dill Sauce

Name: Sheet Pan Chicken Kebabs with Garlic Dill Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 medium onion; 1/2 red bell pepper; 4 cloves garlic; 1000 g ground chicken; 1/4 cup chopped coriander; 2 tsp paprika; 2 tsp cumin; 2 tsp salt; 2 tsp black pepper; 1 tsp chili powder; 1/2 tsp turmeric; 1 tbsp olive oil; 120 g 0% Greek yogurt; 30 g light mayonnaise; 1 tsp garlic powder; 1 tsp dried dill; 1/2 tsp salt (for sauce); 1/2 tsp black pepper (for sauce); 1/2 lemon, juiced; 1 tbsp water; 4 Lebanese wraps, for serving; Salad of choice, for serving (e.g., cucumber, tomato, red onion)

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Sheet Pan Chicken Kebabs with Garlic Dill Sauce | CookOS

Ingredients

1 medium onion
1/2 red bell pepper
4 cloves garlic
1000 g ground chicken
1/4 cup chopped coriander
2 tsp paprika
2 tsp cumin
2 tsp salt
2 tsp black pepper
1 tsp chili powder
1/2 tsp turmeric
1 tbsp olive oil
120 g 0% Greek yogurt
30 g light mayonnaise
1 tsp garlic powder
1 tsp dried dill
1/2 tsp salt (for sauce)
1/2 tsp black pepper (for sauce)
1/2 lemon, juiced
1 tbsp wateroptional
4 Lebanese wraps, for serving
Salad of choice, for serving (e.g., cucumber, tomato, red onion)optional

22 Ingredients

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Instructions

1
In a food processor, combine the onion, red bell pepper, and garlic. Pulse until finely diced.
2
Place the diced vegetable mixture onto a cheesecloth or clean kitchen towel and squeeze out as much excess water as possible.
3
In a large bowl, add the ground chicken, the squeezed vegetable mixture, chopped coriander, paprika, cumin, salt, pepper, chili powder, turmeric, and olive oil.
4
Using your hands, mix everything together until well combined and the mixture becomes slightly sticky and changes color.
5
Lightly grease a sheet pan. Add the chicken mixture and press it down evenly to cover the bottom of the pan.
6
Use your fingers to create indentations across the surface. Then, use a spatula to divide the mixture into 8 equal kebab strips.
7
Bake in a preheated oven at 190°C (375°F) for 20-25 minutes, until golden brown and cooked through.
8
While the kebabs are baking, prepare the garlic sauce. In a small bowl, combine the Greek yogurt, light mayonnaise, garlic powder, dried dill, salt, pepper, and lemon juice.
9
Add a splash of water and mix until the sauce reaches your desired consistency.
10
To serve, warm a Lebanese wrap and spread a layer of garlic sauce on it. Place two chicken kebabs on top, followed by your salad of choice, and another drizzle of garlic sauce.
11
Fold the wrap and enjoy immediately.