Description
These Easy Ground Chicken Shawarma Kebabs are a flavorful Middle Eastern-inspired dish made by combining ground chicken with a blend of aromatic spices, herbs, and finely diced vegetables. Baked in the oven and served with a creamy garlic yogurt sauce, they offer a healthier, fuss-free alternative to traditional skewered kebabs. Perfect for weeknight dinners or meal prep, they pair wonderfully with warm pita, fresh vegetables, and Mediterranean sides.
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
- Preheat and prepare baking sheet: Preheat your oven to 425°F. Line a large, rimmed baking sheet with parchment paper and lightly coat the parchment with olive oil or cooking spray to prevent sticking.
- Mix the chicken kebab ingredients: In a large mixing bowl, combine the ground chicken, minced garlic, finely diced red bell pepper and onion, 2 tablespoons olive oil, paprika, cumin, coriander, turmeric, cinnamon, salt, black pepper, red pepper flakes (if using), and fresh parsley. Gently mix until all ingredients are evenly distributed, being careful not to overmix to prevent dense texture. If the mixture feels sticky or too soft, refrigerate for 20-30 minutes to firm up.
- Shape and score kebabs: Transfer the chicken mixture onto the prepared baking sheet. With lightly oiled hands, press it into an even rectangle about ½ inch thick. Using a knife or bench scraper, score the meat lengthwise into eight long strips, cutting almost through but keeping them connected as one sheet. Brush the top lightly with olive oil.
- Bake and separate kebabs: Bake the chicken in the preheated oven for 16 minutes. Remove the pan and carefully separate the kebab strips along the scored lines without detaching them completely. Return the pan to the oven and bake for an additional 4 to 6 minutes until the internal temperature reaches 165°F.
- Optional broiling: For deeper browning and caramelized edges, broil the kebabs for 1 to 2 minutes, watching carefully to avoid burning.
- Prepare the garlic yogurt sauce: In a small bowl, mix Greek yogurt, fresh lemon juice, olive oil, minced garlic, and chopped parsley until smooth. Season with salt and pepper to taste. Add cold water a teaspoon at a time to achieve desired consistency. Refrigerate until serving.
- Serve: Arrange the warm chicken shawarma kebabs on a platter alongside pita, rice, or Greek salad. Drizzle with garlic yogurt sauce and serve with optional sides like cucumber, tomatoes, red onion, Kalamata olives, feta cheese, hummus, and lemon wedges for a complete meal.
Notes
- Dice the onion and red bell pepper very finely so the chicken mixture holds together well.
- Ground chicken is naturally soft and sticky; lightly oil or dampen your hands when pressing it onto the baking sheet.
- Chilling the chicken mixture before shaping makes it easier to handle but is optional.
- Press the chicken into an even ½-inch-thick layer to ensure even cooking.
- Scoring the meat before baking forms kebab strips without shaping each individually.
- Avoid overmixing to prevent dense or rubbery texture.
- Cook ground chicken to an internal temperature of 165°F for safety.
- Broiling after baking is optional but adds deeper color and caramelization.
- Store leftovers in an airtight container in the fridge for up to 3 days; freeze cooked kebabs for up to 2 months.
- Refrigerate garlic yogurt sauce separately.
- Use certified gluten-free ingredients if gluten sensitivity is a concern.
- Prep Time: 15 minutes
- Cook Time: 26 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
