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
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Preheat oven to 425°F and line a baking sheet with parchment paper.
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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.
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Mix until everything is evenly combined.
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Form the mixture into long oval kabob shapes directly on the parchment lined baking sheet.
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Brush lightly with olive oil.
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Bake for 18–22 minutes, until fully cooked and lightly caramelized.
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Broil for 2–3 minutes for extra color if desired.
Make the Garlic Yogurt Sauce
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In a small bowl combine Greek yogurt, lemon juice, olive oil, minced garlic, parsley, salt, and pepper.
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Stir until smooth and creamy.
Serve
Drizzle the garlic yogurt sauce over the hot kabobs and sprinkle with fresh parsley.
Serve with:
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warm pita
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chopped cucumber and tomatoes
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rice or couscous
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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