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–+ servings
Iram Mansoor

Sheet Pan Chicken Kebab with Pomegranate Salad and Garlic Yogurt Sauce

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These Sheet Pan Chicken Kebabs are packed with flavor, featuring juicy, spiced chicken with garlic, cumin, and chili flakes. Served alongside a vibrant Onion, Tomato, and Pomegranate Salad with a zesty garlic yogurt sauce, this dish offers a perfect balance of warmth, freshness, and a touch of sweetness. Easy to make and full of flavor, it’s perfect for a weeknight meal or a crowd-pleasing dinner.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 6 Servings
Ingredients Method Video Notes

Ingredients
 
 

For the Minced Chicken Kebab:
  • 2 lb boneless, skinless chicken thighs, minced
  • 1 large red onion, finely chopped and squeezed
  • 1-2 jalapeños, finely chopped
  • 8-9 cloves fresh garlic, minced
  • 1 tbsp freshly minced parsley
  • Salt, to taste
  • 1 tsp black pepper
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tsp ground cumin
  • 1 tsp red chili flakes
  • 3 tbsp oil
  • 1 tbsp tomato paste
For the Onion, Tomato, Pomegranate Salad:
  • 1 cucumber, sliced
  • 1 red onion, sliced
  • 1 large tomato, seeded and finely chopped
  • 1/2 cup pomegranate seeds
  • 1 tbsp freshly chopped parsley
  • Salt, to taste
  • 1 tsp sumac
  • 1 tsp lemon juice
  • 2 tbsp olive oil
For the Garlic Yogurt Sauce:
  • 1/2 cup plain yogurt
  • 3 tbsp mayonnaise
  • 4 cloves garlic, finely minced
  • 1 tbsp freshly squeezed lemon juice
  • Salt, to taste
  • 2 tbsp olive oil
  • 1 tsp fresh chopped parsley

Method
 

For the Kebabs:
  1. In a large bowl, combine minced chicken, chopped onion, garlic, parsley, salt, pepper, garlic powder, onion powder, cumin, tomato paste, and red chili flakes.
  2. Mix well until all ingredients are fully incorporated.
Assembly and Baking:
  1. Preheat the oven to 430°F (220°C).
  2. Grease a baking sheet with oil.
  3. Add the chicken mixture to the sheet and spread evenly
  4. Divide the mixture into long kebab shapes using a flat surfaceor hands.
  5. Drizzle with additional oil for extra crispiness.
  6. Bake on the bottom rack for 10-12 minutes.
  7. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden on both sides.
  8. Remove from the oven and avoid overbaking
For the Salad:
  1. In a separate bowl, combine cucumber, red onion, tomato, pomegranate seeds, parsley, salt, sumac, and lemon juice.
  2. Drizzle with olive oil and mix gently.
For the Garlic Yogurt Sauce:
  1. In a small bowl, mix yogurt, mayonnaise, garlic, lemon juice, salt, and parsley.
  2. Drizzle with olive oil.
To Serve:
  1. Serve the chicken kebabs with naan or rice, onion-tomato pomegranate salad, and garlic yogurt sauce.

Video

Notes

Minced Chicken: Using boneless, skinless chicken thighs gives the kebabs a juicy, flavorful base, but you can substitute with chicken breast if you prefer leaner meat.
Freezing Kebabs: If you want to prepare these kebabs in advance, you can form the kebabs and freeze them. Once frozen, bake and broil as directed.
Salad Variations: You can add other fresh vegetables to the salad, such as bell peppers or radishes, for extra crunch and flavor.

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