Sheet Pan Kebabs

All the smoky, charred flavor of grilled kebabs, without the skewers, the grill, or the hassle. Sheet pan kebabs are the weeknight dinner hero you’ve been waiting for.

Ingredients

• 1.5 lbs chicken breast, cubed
• 1 red bell pepper, chunked
• 1 green bell pepper, chunked
• 1 red onion, chunked
• 1 zucchini, half-moons
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tsp smoked paprika, 1 tsp garlic powder, 1 tsp cumin, 1/2 tsp turmeric
• Salt, pepper, fresh parsley, lemon wedges

Step-by-Step Instructions

Step 1: Prep and Season

Preheat oven to 425°F. Whisk together olive oil, lemon juice, and all spices. Toss chicken and veggies in the marinade until well coated.

Step 2: Arrange on Pan

Spread everything in a single layer on a parchment-lined sheet pan. This is crucial because overcrowding means steaming instead of roasting.

Step 3: Roast

Bake for 18-22 minutes until chicken reaches 165°F and vegetables have charred edges. No need to flip.

Step 4: Finish and Serve

Squeeze fresh lemon over everything, scatter with chopped parsley, and serve immediately.

Serving Suggestions

• Over fluffy basmati rice or couscous
• In warm pita bread with tzatziki
• Over a bed of mixed greens for a lighter option
• With hummus and naan bread
• Meal prep into containers for the week

Tips for Perfect Sheet Pan Kebabs

• Cut everything the same size for even cooking
• Use two sheet pans if needed. Overcrowding is the enemy of good roasting
• Pat chicken dry before marinating for better browning
• Swap proteins: Try shrimp (reduce cook time to 10 min), steak, or tofu
• Make-ahead: Marinate everything the night before for even more flavor
• Broil for 2 minutes at the end for extra char