Print

Sheet Pan Kebabs

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Sheet Pan Kebabs are a simple and flavorful oven-roasted dish featuring juicy, seasoned meat and colorful vegetables cooked together on one pan. With lightly charred edges and bold savory flavor, this easy meal delivers classic kebab taste without the need for a grill.

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs or sirloin steak, cut into chunks
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic, minced
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 1 red bell pepper, cut into chunks
  • 1 yellow bell pepper, cut into chunks
  • 1 red onion, cut into wedges
  • 1 zucchini, sliced into thick rounds

Instructions

  1. Preheat the oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
  2. In a large bowl, whisk together olive oil, lemon juice, garlic, paprika, cumin, oregano, salt, and black pepper.
  3. Add the meat chunks and toss to coat evenly. Marinate for 15 to 30 minutes if time allows.
  4. Add bell peppers, red onion, and zucchini to the bowl and toss gently to coat.
  5. Spread the meat and vegetables in a single layer on the prepared sheet pan, avoiding overcrowding.
  6. Roast for 20 to 25 minutes, turning halfway through, until the meat is cooked through and lightly browned.
  7. Broil for 2 to 3 minutes at the end for extra char, if desired.
  8. Remove from the oven and let rest for a few minutes before serving.

Notes

  • Marinating enhances flavor but can be skipped if short on time.
  • Do not overcrowd the pan to ensure proper roasting.
  • Use a meat thermometer: chicken should reach 165°F.
  • Broil briefly at the end for extra caramelization.
  • Freeze cooked kebabs for up to 2 months.

Nutrition

Find it online: https://thefamilycooking.com/sheet-pan-kebabs/