These easy ground chicken shawarma kebabs are juicy, warmly spiced, and baked completely in the oven—no outdoor grill required. Ground chicken is mixed with fresh garlic, peppers, onions, parsley, and a simple homemade shawarma seasoning before being shaped into kebabs and roasted until golden around the edges.
The creamy garlic yogurt sauce is what really takes them over the top. Serve these oven-baked chicken kebabs tucked inside warm pita, piled over rice, or alongside a fresh cucumber and tomato salad for an easy Mediterranean-inspired dinner.
If you love flavorful baked chicken recipes, you’ll also want to try my sheet pan chicken souvlaki, Lebanese kafta kabobs, and Greek chicken meatloaf with tzatziki.
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Why You’ll Love These Ground Chicken Shawarma Kebabs
There’s a lot to love about this easy ground chicken dinner:
- No outdoor grill is required.
- The kebabs bake on one sheet pan.
- They’re ready in approximately 35 minutes.
- Ground chicken keeps the recipe affordable and high in protein.
- Warm shawarma spices add plenty of flavor without a marinade.
- They’re delicious in pita wraps, rice bowls, salads, and meal-prep lunches.
- The chicken mixture and yogurt sauce can be prepared ahead of time.
- Skewers are completely optional.
This is an easy way to turn a package of ground chicken into something different from the usual chicken burgers or meatballs.
Are These Shawarma Kebabs or Chicken Kofta?
Traditional chicken shawarma is typically made by stacking seasoned pieces of meat on a vertical rotisserie. Kofta is made with ground meat mixed with herbs, aromatics, and seasonings before being shaped into patties, meatballs, or elongated kebabs.
Because this recipe uses ground chicken, the preparation is similar to chicken kofta. However, the cumin, coriander, paprika, turmeric, cinnamon, and garlic give the kebabs the warm flavor commonly associated with shawarma.
Ground chicken shawarma kebabs are the best way to describe this easy Middle Eastern-inspired oven recipe.
Ingredients for Ground Chicken Shawarma Kebabs
Ground Chicken
Ground chicken is the base of the kebabs. If possible, avoid extra-lean ground chicken breast. Ground chicken containing a little dark meat or fat will produce juicier, more flavorful kebabs.
Garlic
Freshly minced garlic adds savory flavor throughout the chicken mixture. Four cloves may sound like a lot, but the flavor mellows as the kebabs bake.
Red Bell Pepper
Finely diced red bell pepper adds a little sweetness, moisture, and color. Chop it very finely so the kebabs are easy to shape.
Onion
Finely diced onion adds flavor and helps keep the ground chicken juicy. Avoid leaving large pieces that could cause the kebabs to break apart.
Olive Oil
A little olive oil adds richness and helps protect lean ground chicken from drying out in the oven.
Shawarma Spices
This simple homemade seasoning blend includes:
- Paprika
- Ground cumin
- Ground coriander
- Turmeric
- Cinnamon
- Salt
- Black pepper
- Red pepper flakes
The cinnamon is subtle, but it adds the warmth that makes the seasoning taste more like shawarma. The red pepper flakes are optional and can be adjusted depending on how much heat you prefer.
Fresh Parsley
Fresh parsley adds color and a fresh, herbaceous flavor that balances the warm spices.
Ingredients for the Garlic Yogurt Sauce
You’ll also need:
- Plain Greek yogurt
- Fresh lemon juice
- Olive oil
- Fresh garlic
- Chopped parsley
- Salt
- Black pepper
The sauce is cool, creamy, garlicky, and perfect for drizzling over the warm chicken. You can make it before preparing the kebabs and refrigerate it until dinner.
How to Make Ground Chicken Shawarma Kebabs in the Oven
1. Prepare the Oven
Preheat the oven to 425°F.
Line a large, rimmed baking sheet with parchment paper. Lightly coat the parchment with cooking spray or a small amount of olive oil to help prevent sticking.
If you plan to use wooden skewers, soak them in water for at least 20 minutes before using them. You can also skip the skewers and shape the chicken directly on the baking sheet.
2. Mix the Ground Chicken
Add the ground chicken, minced garlic, red bell pepper, onion, olive oil, paprika, cumin, coriander, turmeric, cinnamon, salt, black pepper, red pepper flakes, and parsley to a large mixing bowl.
Gently mix everything together until the vegetables and seasonings are evenly distributed. Avoid aggressively mixing or packing the meat because overworking ground chicken can make the cooked kebabs dense.
3. Chill the Mixture if Needed
Ground chicken is naturally much softer and stickier than ground beef or lamb.
If the mixture feels too soft to shape, cover the bowl and refrigerate it for 20 to 30 minutes. Chilling the chicken makes it firmer and easier to handle.
Lightly oil or dampen your hands before shaping the kebabs so the chicken doesn’t stick to your fingers.
4. Shape the Chicken Kebabs
Divide the chicken mixture into eight equal portions.
Shape each portion into a long oval or log approximately 4 to 5 inches long. Form the chicken around soaked skewers or arrange the shaped kebabs directly on the prepared baking sheet.
Leave a little space between the kebabs so hot air can circulate around them.
5. Bake the Kebabs
Lightly brush or drizzle the tops with olive oil.
Bake for 18 to 22 minutes or until the chicken is completely cooked and the centers reach an internal temperature of 165°F.
For darker, caramelized edges, turn the broiler on and broil the kebabs for an additional 2 to 3 minutes. Watch them closely because they can brown quickly under the broiler.
6. Make the Garlic Yogurt Sauce
While the chicken cooks, add the Greek yogurt, lemon juice, olive oil, minced garlic, parsley, salt, and black pepper to a small bowl.
Stir until smooth and creamy. Taste the sauce and add more salt, pepper, lemon juice, or garlic if desired.
If you prefer a thinner sauce for drizzling, stir in one teaspoon of cold water at a time until it reaches the desired consistency.
Refrigerate the sauce until you’re ready to serve.
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Tips for Juicy Ground Chicken Kebabs
Ground chicken can be a little tricky to shape, but these tips will make the process much easier:
- Finely dice the vegetables. Large pieces of onion or bell pepper can make the kebabs difficult to shape.
- Use ground chicken with some fat. Extra-lean chicken breast is more likely to dry out.
- Don’t overmix the meat. Mix only until the spices and vegetables are evenly distributed.
- Chill a soft mixture. Refrigerating it for 20 to 30 minutes will make it easier to handle.
- Lightly oil your hands. This prevents the sticky ground chicken from clinging to your fingers.
- Make evenly sized kebabs. This helps all eight kebabs finish cooking at approximately the same time.
- Leave room between them. Crowding the baking sheet traps steam and prevents browning.
- Use a meat thermometer. Ground poultry must reach 165°F before serving.
- Broil at the end. A short broil adds color without overcooking the centers.
Do I Need Skewers?
You do not need skewers to make this recipe.
Skewers give the chicken a more traditional kebab appearance, but they don’t affect the flavor. You can shape the ground chicken into long oval pieces and place them directly on the parchment-lined baking sheet.
If you use wooden skewers, soak them in water for at least 20 minutes first. Metal skewers can be used without soaking.
How to Serve Chicken Shawarma Kebabs
One of the best things about this recipe is how many different ways you can serve it.
Chicken Shawarma Pita Wraps
Place the kebabs inside warm pita or flatbread and add:
- Shredded lettuce
- Sliced cucumber
- Chopped tomato
- Thinly sliced red onion
- Garlic yogurt sauce
- Hummus
- Crumbled feta
- Fresh parsley
You can serve the kebabs whole or break them into smaller pieces before adding them to the pita.
Chicken Shawarma Rice Bowls
Serve the kebabs over white rice, yellow rice, couscous, or quinoa. Add cucumber and tomato salad, hummus, olives, pickled red onions, and a generous drizzle of garlic yogurt sauce.
Low-Carb Shawarma Bowls
Skip the bread and rice and serve the chicken over chopped romaine lettuce or cauliflower rice. Add cucumbers, tomatoes, red onion, feta, olives, and yogurt sauce for a filling low-carb dinner.
Mediterranean Chicken Platter
Arrange the kebabs on a large platter with warm pita, hummus, sliced vegetables, olives, lemon wedges, and the yogurt sauce. This makes a simple dinner feel special and allows everyone to build their own plate.
What to Serve With Ground Chicken Kebabs
These chicken shawarma kebabs pair well with:
- Warm pita or flatbread
- White rice or yellow rice
- Couscous
- Greek salad
- Cucumber and tomato salad
- Roasted vegetables
- Hummus
- Tzatziki
- Tahini sauce
- Garlic toum
- Feta cheese
- Pickled red onions
- Lemon potatoes
For another easy kebab dinner, try my Greek chicken and pork souvlaki with homemade tzatziki.
Ground Chicken Shawarma Kebabs in the Oven
These juicy ground chicken shawarma kebabs are seasoned with garlic, peppers, onions, fresh parsley, and warm shawarma spices. The chicken mixture is pressed onto a sheet pan, scored into long kebab strips, and oven-baked until golden and caramelized. Serve them with creamy garlic yogurt sauce, warm pita, rice, or a fresh Greek salad.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: MEDITERRANEAN INSPIRED
Ingredients
Ground Chicken Shawarma Kebabs
- 1 pound ground chicken
- 4 cloves garlic, minced
- ½ cup red bell pepper, very finely diced
- ½ cup onion, very finely diced
- 2 tablespoons olive oil, plus more for brushing
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric
- ½ teaspoon ground cinnamon
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon red pepper flakes, optional
- 2 tablespoons chopped fresh parsley
Garlic Yogurt Sauce
- 1 cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 garlic clove, finely minced
- 2 tablespoons chopped fresh parsley
- Salt and black pepper, to taste
- Cold water, as needed for thinning
Optional for Serving
- Warm pita or flatbread
- Cooked rice or couscous
- Chopped romaine lettuce
- Sliced cucumber
- Chopped tomatoes
- Thinly sliced red onion
- Kalamata olives
- Crumbled feta cheese
- Hummus
- Lemon wedges
Instructions
Make the Ground Chicken Kebabs
- Preheat the oven to 425°F. Line a large, rimmed baking sheet with parchment paper and lightly coat the parchment with olive oil or cooking spray.
- Add the ground chicken, garlic, red bell pepper, onion, 2 tablespoons olive oil, paprika, cumin, coriander, turmeric, cinnamon, salt, black pepper, red pepper flakes, and parsley to a large mixing bowl.
- Gently mix until the vegetables, herbs, and spices are evenly distributed. Do not overmix, or the cooked chicken can become dense.
- If the chicken mixture feels exceptionally soft or sticky, cover the bowl and refrigerate it for 20 to 30 minutes.
- Transfer the chicken mixture to the prepared baking sheet. With lightly oiled hands, press it into an even rectangle approximately ½ inch thick.
- Use a knife or bench scraper to score the chicken mixture lengthwise into eight long kebab strips. Cut almost completely through the meat, but leave the strips touching so the mixture remains in one sheet while it begins baking.
- Lightly brush the top of the chicken mixture with olive oil.
- Bake for 16 minutes. Remove the pan from the oven and carefully separate the kebab strips along the scored lines.
- Return the pan to the oven and bake for another 4 to 6 minutes, or until the chicken reaches an internal temperature of 165°F.
- For deeper browning and caramelized edges, broil the kebabs for 1 to 2 minutes. Watch them closely so they don’t burn.
Make the Garlic Yogurt Sauce
- Add the Greek yogurt, lemon juice, olive oil, garlic, and parsley to a small bowl.
- Stir until smooth and season with salt and black pepper to taste.
- For a thinner, drizzleable sauce, stir in one teaspoon of cold water at a time until it reaches your desired consistency.
- Refrigerate the sauce until ready to serve.
Serve
- Arrange the warm chicken shawarma kebabs on a platter with pita, rice, or Greek salad.
- Drizzle the garlic yogurt sauce directly over the kebabs.
- Serve with cucumber, tomatoes, red onion, Kalamata olives, feta, hummus, and lemon wedges, if desired.
Notes
- Dice the onion and red bell pepper very finely so the chicken mixture holds together.
- Ground chicken is naturally soft and sticky. Lightly oil or dampen your hands before pressing it onto the baking sheet.
- Chilling the mixture for 20 to 30 minutes makes it easier to handle, but it isn’t always necessary.
- Press the chicken into an even ½-inch-thick layer so the strips cook at the same rate.
- Scoring the meat before baking creates long kebab strips without having to shape each one individually.
- Avoid overmixing the chicken, which can make the finished kebabs dense or rubbery.
- Ground chicken must reach an internal temperature of 165°F before serving.
- The broiling step is optional but gives the kebabs deeper color and lightly caramelized edges.
- Store leftover kebabs in an airtight container in the refrigerator for up to three days.
- Refrigerate the garlic yogurt sauce in a separate covered container.
- Freeze the cooked and cooled kebabs for up to two months. Thaw overnight in the refrigerator before reheating.
- Make sure your individual ingredients are certified gluten-free if needed.
Make It Your Own
This ground chicken shawarma recipe is easy to adjust using what you have available.
Use Ground Turkey
Substitute 93% lean ground turkey for the ground chicken. Ground turkey has a similar texture and works with the same spices. Cook it to an internal temperature of 165°F.
Make It Spicier
Increase the red pepper flakes or add a pinch of cayenne pepper to the chicken mixture.
Add More Fresh Herbs
Add fresh cilantro or mint along with the parsley for a brighter herb flavor.
Make It Dairy-Free
Skip the yogurt sauce and serve the kebabs with hummus, tahini sauce, toum, or dairy-free yogurt sauce.
Make Chicken Shawarma Meatballs
Instead of shaping the mixture into long kebabs, roll it into meatballs. The smaller shape is great for appetizers, salads, and meal-prep bowls.
Add More Lemon Flavor
Squeeze fresh lemon juice over the cooked kebabs immediately before serving.
Can I Make Chicken Shawarma Kebabs Ahead of Time?
Yes. Prepare and shape the uncooked chicken kebabs up to 24 hours in advance.
Arrange them on a parchment-lined baking sheet, cover tightly, and refrigerate until you’re ready to bake. If you don’t have room for the sheet pan, place the shaped kebabs in a covered container with parchment paper between the layers.
The garlic yogurt sauce can also be made one day ahead. Refrigerating it gives the garlic, parsley, and lemon flavors time to blend.
How to Store Leftover Chicken Kebabs
Allow the cooked kebabs to cool, then transfer them to an airtight container. Store them in the refrigerator for up to three days.
Store the garlic yogurt sauce in a separate covered container in the refrigerator.
Leftover kebabs are perfect for quick lunches. Slice them and add them to pita wraps, salads, grain bowls, or meal-prep containers.
How to Reheat Chicken Shawarma Kebabs
Reheat the kebabs using one of these methods:
- Oven: Cover loosely and warm at 350°F until heated through.
- Air fryer: Heat at 350°F for a few minutes.
- Skillet: Add the kebabs to a covered skillet over medium-low heat.
- Microwave: Heat in short intervals to prevent the chicken from becoming rubbery.
Avoid overheating the kebabs because ground chicken can dry out.
Can You Freeze Ground Chicken Kebabs?
Yes. Allow the cooked kebabs to cool completely before freezing them in an airtight freezer container or freezer-safe bag.
Freeze for up to two months. Thaw overnight in the refrigerator before reheating.
The yogurt sauce does not freeze well and should be prepared fresh.
Frequently Asked Questions
Why is my ground chicken mixture so sticky?
Ground chicken is naturally soft and sticky, especially when compared to ground beef. Refrigerate the mixture for 20 to 30 minutes and lightly oil or dampen your hands before shaping it.
Why are my chicken kebabs falling apart?
Make sure the onion and bell pepper are very finely diced. Large pieces make it more difficult for the ground chicken to hold its shape.
Chilling the mixture before shaping also helps. Once the kebabs are on the baking sheet, avoid moving them until they have finished baking.
Do I need to add breadcrumbs or an egg?
No. This recipe does not require breadcrumbs or an egg. Chilling the seasoned chicken and shaping it with lightly oiled hands should give it enough structure.
If your particular package of chicken is exceptionally wet, you can mix in one or two tablespoons of plain breadcrumbs, but this should not normally be necessary.
Can I use ground turkey instead of chicken?
Yes. Use 93% lean ground turkey and follow the same instructions. Make sure the turkey reaches an internal temperature of 165°F.
Can I cook these chicken kebabs on the grill?
Yes, but ground chicken is softer than beef or lamb and can be more difficult to turn directly on grill grates.
Shape the mixture firmly around skewers and chill the kebabs before grilling. Cook over medium heat on well-oiled grates or use a grill basket. Turn carefully and continue cooking until the centers reach 165°F.
Can I cook ground chicken kebabs in the air fryer?
Yes. Preheat the air fryer to 375°F and lightly oil the basket.
Arrange the kebabs in a single layer without overcrowding. Air fry until browned and cooked to 165°F, turning halfway through. Exact cooking time will depend on the size of the kebabs and the air fryer.
What sauce goes with chicken shawarma?
Garlic yogurt sauce is cool and creamy, making it a great match for warmly spiced chicken. You can also serve these kebabs with tzatziki, tahini sauce, hummus, or garlic toum.
How do I know when ground chicken kebabs are done?
The most reliable way to check the chicken is with an instant-read thermometer. Insert it into the thickest part of a kebab. Ground chicken is safe to eat when it reaches 165°F.
Don’t judge doneness by color alone.
More Mediterranean-Inspired Recipes
If you love these ground chicken shawarma kebabs, try these recipes next:
- Easy Lebanese Kafta Kabobs
- Sheet Pan Chicken Souvlaki
- Greek Chicken Meatloaf with Tzatziki
- Greek Spinach and Cheese Rolls
- Greek Chicken and Pork Souvlaki
Final Thoughts
These easy ground chicken shawarma kebabs prove you don’t need an outdoor grill, rotisserie, or complicated marinade to make a flavorful Mediterranean-inspired dinner at home.
The ground chicken is seasoned with plenty of garlic and warm spices, baked on a sheet pan, and briefly broiled for those delicious golden edges. The creamy garlic yogurt sauce adds a cool, tangy finish that brings the entire meal together.
Serve the kebabs in warm pita, over rice, or on top of a fresh salad. However you serve them, this is an easy ground chicken recipe you’ll want to keep in your regular dinner rotation.
