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Sheet Pan Chicken Kebabs with Lemon Tahini Sauce and Feta Salad Recipe

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★★★★★

4.5 from 142 reviews

Delicious and easy Sheet Pan Chicken Kebabs served with a fresh vegetable feta salad and a creamy lemon tahini sauce. This Mediterranean-inspired dish features flavorful ground chicken mixed with aromatic spices, baked to perfection on a sheet pan, and complemented by a bright, tangy tahini dressing. Perfect for a quick weeknight dinner served over cooked rice.

Ingredients

Scale

For Serving

  • Cooked rice

For the Chicken Kebabs

  • 1 pound ground chicken
  • 1 small white onion, very finely minced
  • 6 garlic cloves, minced
  • 1/3 cup finely chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon garam masala
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes
  • 2 tablespoons olive oil (for greasing the pan)

For the Fresh Vegetable Salad

  • 1/2 cucumber, diced
  • 2 Roma tomatoes, diced
  • 1/2 small red onion, finely chopped
  • 1/4 cup crumbled feta cheese
  • 1 tablespoon olive oil
  • Salt and black pepper to taste

For the Lemon Tahini Sauce

  • 1/2 cup tahini
  • Juice of 1 lemon
  • 2 tablespoons olive oil
  • 1–2 tablespoons maple syrup
  • 1 teaspoon apple cider vinegar
  • 2 tablespoons cold water (plus more as needed)
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste

Instructions

  1. Cook the rice: Prepare the cooked rice according to package directions to serve as a base for the kebabs.
  2. Prepare the chicken mixture: In a large bowl, combine ground chicken, very finely minced white onion, minced garlic, chopped cilantro, ground cumin, chili powder, garam masala, smoked paprika, salt, black pepper, and red pepper flakes. Mix thoroughly until well blended.
  3. Preheat the oven: Heat your oven to 425°F (220°C) and grease a sheet pan with olive oil to prevent sticking.
  4. Shape and score the chicken kebabs: Evenly press the chicken mixture onto the greased sheet pan forming a flat layer and score the mixture into rectangular shapes to easily slice after cooking.
  5. Bake and broil the chicken kebabs: Bake in the oven for 15 minutes, then switch to broil for 2 to 3 minutes until the surface is lightly browned and cooked through.
  6. Make the fresh vegetable salad: In a bowl, combine diced cucumber, Roma tomatoes, finely chopped red onion, crumbled feta cheese, olive oil, salt, and black pepper. Toss gently to combine.
  7. Prepare the lemon tahini sauce: Whisk together tahini, lemon juice, olive oil, maple syrup, apple cider vinegar, cold water, garlic powder, salt, and black pepper until smooth. Add additional water gradually if the sauce needs to be thinned.
  8. Serve: Slice the cooked chicken kebabs along the scored lines and serve over the cooked rice. Top with fresh vegetable salad and drizzle with lemon tahini sauce.

Notes

  • Press excess moisture from onions if needed to prevent sogginess in the kebabs.
  • Add water gradually to thin the tahini sauce to your preferred consistency.
  • Store the cooked chicken, salad, and sauce separately for best freshness if not serving immediately.

Keywords: Sheet Pan Chicken Kebabs, Lemon Tahini Sauce, Mediterranean Chicken, Ground Chicken Recipe, Healthy Chicken Dinner, Feta Salad, Easy Weeknight Meal

Find it online: https://tastemadebyclara.com/sheet-pan-chicken-kebabs-with-lemon-tahini-sauce-and-feta-salad-recipe/