Effortless Easy Sheet Pan Chicken Kebabs – Quick Healthy Dinner Recipe
Effortless easy sheet pan chicken kebabs are the perfect weeknight meal! Juicy chicken pieces roasted with bell peppers, onions, and zucchini deliver bold flavor with minimal effort. This one-pan recipe is quick, healthy, and ideal for busy families or anyone craving a Mediterranean-inspired dinner.
Equipment
- Large mixing bowl
- Whisk
- Cutting board & knife
- Sheet pan
- Parchment paper or foil
- Meat thermometer
Ingredients
- 1½ lbs chicken breast or thighs, cut into cubes
- 2 bell peppers, chopped
- 1 large red onion, sliced into wedges
- 1 zucchini, chopped
- 3 tbsp olive oil
- ½ cup plain yogurt
- Juice of 1 lemon
- 3 garlic cloves, minced
- 1 tsp paprika
- 1 tsp cumin
- ½ tsp coriander
- ½ tsp chili flakes (optional)
- Salt & pepper to taste
- Fresh parsley or cilantro for garnish
Instructions
- Make Marinade: In a large bowl, whisk olive oil, yogurt, lemon juice, garlic, paprika, cumin, coriander, chili flakes, salt, and pepper.
- Prep Chicken & Veggies: Cut chicken into cubes and chop vegetables evenly. Add to marinade and toss well. Cover and refrigerate for at least 30 minutes.
- Preheat Oven: Set oven to 400°F (200°C). Line sheet pan with foil or parchment.
- Arrange on Pan: Spread chicken and vegetables evenly, leaving space between pieces.
- Roast: Bake for 20–25 minutes, turning halfway, until chicken reaches 165°F (74°C) and vegetables are golden.
- Garnish & Serve: Sprinkle with fresh herbs. Serve with rice, couscous, or flatbread.
Notes
- Greek-style: add oregano and serve with tzatziki.
- Spicy: mix in harissa or extra chili flakes.
- Indian-inspired: use curry spices and serve with raita.
- Vegan option: substitute tofu or paneer.
- Meal prep friendly: store in fridge 3–4 days or freeze cooked kebabs for 2 months.
- Always check doneness with a meat thermometer for juicy, safe chicken.