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Original video by @turkuazkitchen — all credit to the creator.

TurkuazKitchen

Sheet Pan Chicken Kebabs

Minced chicken thighs blended with onion, garlic, and bell pepper, pressed into a sheet pan and roasted until golden for fast, weeknight-friendly kebabs. Wrap them in buttery tomato-brushed tortillas with bulgur pilaf, sumac onion salad, and a tangy pickle-spiked sauce.

⏱ 19 min9-10 kebabsTurkishchickenkebabssheet panturkishweeknight

Ingredients

For the Kebabs

  • 1onion
  • 2 clovesgarlic
  • 1medium red bell pepper
  • 2-3chili peppers · optional
  • 2 lbsboneless skinless chicken thighs, minced · or ground chicken
  • 2 tbspolive oil
  • ½ tspgarlic powder
  • ½ tspblack pepper
  • ½ tspcumin
  • 1 tsppaprika
  • 1 tbspsalt
  • 6-8serrano peppers
  • —chicken stock

For the Spread

  • 2 tbspbutter or olive oil
  • 1 tbsptomato paste
  • ¼ cupwarm water
  • ½ tspgarlic powder
  • —salt · to taste

For the Sauce

  • ¼ cupketchup
  • ¼ cupmayo
  • 1 tbspsriracha
  • 1 tbsppickle relish
  • 1 tbsppickled jalapeño juice

For Serving

  • —flour tortillas · classic flour tortilla recipe is in the creator's cookbook; spicy chipotle version is on her website
  • —bulgur pilaf · recipe on the creator's website
  • —sumac onion salad
  • —fresh tomato slices

Steps

  1. 1

    In a food processor or blender, add the onion, garlic cloves, bell pepper, and chili peppers, if using. Blend until it resembles a thick paste.

  2. 2

    Transfer the paste to a mesh strainer lined with cheesecloth and squeeze out most of the liquid.

  3. 3

    Add the mixture to a medium bowl along with the minced chicken, olive oil, garlic powder, black pepper, cumin, paprika, and salt. Mix and combine well.

  4. 4

    Preheat the oven to 425F.

  5. 5

    Grease a 9x13 sheet pan and transfer the meat mixture to the pan. Using your hands, press it into an even layer.

  6. 6

    Make small holes to separate the mixture, then use a knife or bench scraper to portion it into 9-10 kebabs. Top with the serrano peppers.

  7. 7

    Bake on the center rack for 12-15 minutes.

  8. 8

    Pour a bit of chicken stock into the bottom of the pan, then bake for an additional 2-4 minutes until golden brown. Remove from the oven.

  9. 9

    For the wrap sauce, combine the ketchup, mayo, sriracha, relish, and pickled jalapeño juice in a small bowl. Mix and set aside.

  10. 10

    For the tortillas, stir together the butter or oil, tomato paste, warm water, garlic powder, and salt in a small bowl.

  11. 11

    Brush about 1 tbsp of the spread onto each side of the tortillas and cook in a cast iron pan or griddle over medium heat for 1-2 minutes per side. Transfer to a tortilla warmer until ready to assemble.

  12. 12

    Place the warm tortillas on a plate and top with bulgur pilaf, onion salad, tomatoes, and sauce. Wrap and serve immediately with extra sauce on the side, or lay out all the toppings on a plate Turkish-style.

Creator's notes

Inspired by a sheet pan chicken kebab recipe the creator found on her explore page and adapted for her family. The flour tortilla recipe is in her cookbook (a spicy chipotle version is on her website), and the bulgur pilaf recipe is on her website. Refer to the video/IG reel for how to make the small holes that separate the kebab portions.

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