These ground chicken shawarma oven kabobs are an easy sheet pan dinner packed with warm Middle Eastern spices, garlic, and juicy bits of peppers and onions. Instead of grilling, the kabobs roast right in the oven where they caramelize beautifully and stay tender inside.
They’re perfect for shawarma wraps, rice bowls, or served with warm pita and garlic yogurt sauce.
This is a simple, flavorful meal that comes together quickly with budget-friendly ground chicken and pantry spices.
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Ingredients
1 lb ground chicken
4 cloves garlic, minced
½ cup finely diced red bell pepper
½ cup finely diced onion
2 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tsp coriander
½ tsp turmeric
½ tsp cinnamon
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes (optional)
2 tbsp chopped parsley
Optional for serving
Pita or flatbread
Cucumber slices
Tomatoes
Red onion
Lettuce
Garlic yogurt sauce or tzatziki
How to Make Ground Chicken Shawarma Kabobs
1. Preheat Oven
Preheat oven to 425°F and line a sheet pan with parchment paper.
2. Mix the Shawarma Mixture
In a large bowl combine:
- ground chicken
- minced garlic
- diced red bell pepper
- diced onion
- olive oil
- paprika
- cumin
- coriander
- turmeric
- cinnamon
- salt
- black pepper
- red pepper flakes
- parsley
Mix until everything is evenly combined.
3. Shape the Kabobs
Divide the mixture into long oval kabob shapes and place them on the prepared baking sheet.
You can form them around skewers or simply shape them into logs directly on the pan.
4. Bake
Bake for 18–22 minutes, until cooked through and lightly caramelized.
For extra color, broil for 2–3 minutes at the end.
Garlic Yogurt Sauce (Optional but HIGHLY recommend)
½ cup Greek yogurt
1 tbsp lemon juice
1 small garlic clove, minced (honestly, I’m a fiend and add more, but toned it down for the recipe!)
1 tbsp olive oil
Pinch of salt
Stir together and drizzle over the kabobs.
How to Serve
These shawarma kabobs are great in:
Shawarma Wraps
Shawarma Rice Bowls
Other Delicious Mediterranean Recipes to Try
Ground Chicken Shawarma Oven Kabobs
- Total Time: 35 minutes
- Yield: 4 SERVINGS 1x
Description
Juicy ground chicken shawarma kabobs baked on a sheet pan with garlic, diced red peppers, onions, and warm shawarma spices. These easy oven kabobs are perfect for wraps, rice bowls, or served with a creamy garlic yogurt sauce.
Ingredients
Chicken Shawarma Kabobs
1 lb ground chicken
4 cloves garlic, minced
½ cup finely diced red bell pepper
½ cup finely diced onion
2 tbsp olive oil
1 tsp paprika
1 tsp cumin
1 tsp coriander
½ tsp turmeric
½ tsp cinnamon
½ tsp salt
½ tsp black pepper
½ tsp red pepper flakes
2 tbsp chopped parsley
Garlic Yogurt Sauce
1 cup plain Greek yogurt
1 tbsp lemon juice
1 tbsp olive oil
1 garlic clove, minced
2 tbsp chopped parsley
Salt and pepper to taste
Instructions
Make the Chicken Kabobs
-
Preheat oven to 425°F and line a baking sheet with parchment paper.
-
In a large bowl combine ground chicken, garlic, diced red pepper, diced onion, olive oil, paprika, cumin, coriander, turmeric, cinnamon, salt, pepper, red pepper flakes, and parsley.
-
Mix until everything is evenly combined.
-
Form the mixture into long oval kabob shapes directly on the parchment lined baking sheet.
-
Brush lightly with olive oil.
-
Bake for 18–22 minutes, until fully cooked and lightly caramelized.
-
Broil for 2–3 minutes for extra color if desired.
Make the Garlic Yogurt Sauce
-
In a small bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, parsley, salt, and pepper.
-
Stir until smooth and creamy.
Serve
Drizzle the garlic yogurt sauce over the hot kabobs and sprinkle with fresh parsley.
Serve with:
-
warm pita
-
chopped cucumber and tomatoes
-
rice or couscous
-
lettuce wraps
Notes
These kabobs are great for shawarma wraps or bowls.
Leftovers keep well in the refrigerator for up to 3 days and reheat easily in a skillet or oven.
- Prep Time: 15 MINUTES
- Cook Time: 20 MINUTES
- Category: Dinner
- Method: BAKED
- Cuisine: Middle Eastern Inspired
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven until warmed through.
Can I use ground turkey instead of ground chicken?
Yes. Ground turkey works great in this recipe and cooks the same way. Just make sure to use 93% lean or darker meat turkey so the kabobs stay juicy.
Why are my chicken kabobs soft?
Ground chicken is naturally softer than beef or lamb. Adding diced onion, peppers, garlic, and spices helps bind the mixture while keeping the kabobs tender and flavorful.
If the mixture feels too soft, chill it for 20–30 minutes before shaping.
Can I cook these on the grill instead?
Yes. Shape the mixture around skewers and grill over medium heat for about 10–12 minutes, turning occasionally until fully cooked.
What sauce goes with chicken shawarma kabobs?
A garlic yogurt sauce is the most popular option. Other great sauces include:
- tahini sauce
- tzatziki
- hummus
- garlic toum
How do I store leftovers?
Store cooked kabobs in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet, air fryer, or oven until warmed through.
These ground chicken shawarma oven kabobs are one of those easy recipes that deliver big flavor without a lot of work. The combination of garlic, warm spices, peppers, and onions creates juicy kabobs that taste like something you’d order from a Mediterranean restaurant.
Roasting them on a sheet pan makes this recipe simple enough for a weeknight dinner, and the creamy garlic yogurt sauce takes them over the top.
Serve them in warm pita wraps, over rice, or piled onto a fresh salad for a delicious homemade shawarma meal.
Once you try these, they’ll quickly become a regular dinner favorite.
