These easy sheet pan chicken kabobs are so incredibly delicious. Trust me when I say this is a meal you can put together in minutes and your family will love it.
I serve the kabobs on top of pita bread, with chopped tomatoes and cucumbers, tzatziki, crumbled feta and of course a drizzle of olive oil. But you can make bowls out of this as well and even add some rice. So good for meal prep too.
For this recipe, I use Teresa’s Tuscan Spice.This to me is the ultimate Italian spice blend. AND of course my olive oil from Tuscany. You can purchase both right here on my website.
Kabobs
(Serves 4)
2 lbs. Ground Chicken
3 tbsp. Olive Oil, plus more to coat the pan and brush the kebabs
1 Carrot, peeled and shredded
1 Zucchini, shredded and drained well
2 Eggs, beaten
3 tbsp. Parsley, chopped
1 tsp. Salt
1 tsp. Cumin
½ tsp. Onion Powder
1 tsp. Paprika
1 Lemon, juiced
2 tbsp. Italian Spice Blend, I use Teresa’s Tuscan Spice
6 tbsp. Italian Style Bread Crumbs
Serve with pita bread, chopped tomatoes and cucumbers, tzatziki and crumbled feta
Method
Preheat the oven to 400 degrees.
In a bowl combine the chicken with olive oil, carrot, zucchini, eggs, parsley, salt, cumin, onion powder, paprika, lemon juice, Italian spice and bread crumbs.
Heavily coat and 10 x 15 shallow baking pan with olive oil.
Spread the chicken mixture evenly onto the pan, about ¾ inch thick,
Use a knife to cut the meat into strips about 1 ¼ inch wide, cutting into about 8 strips.
Next make horizontal indentations (NOT pressing all the way down into the kebab) about ½ inch apart on each kebab. Brush with some olive oil.
Bake for 18 minutes. Take out of the oven you might have to reslice the kebabs to give them a better shape.
Raise the oven to broil and cook for another 5 to 10 minutes, depending on how browned you like them.
I serve on top of pita bread, with chopped tomatoes and cucumbers, tzatziki, and of course a drizzle of olive oil.