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These sheet pan chicken zucchini kebabs are super flavorful and juicy! They come together very quickly and are great for hands-off cooking!
If you are looking for a foolproof, flavor packed dinner that comes together in under 30 minutes, these sheet pan chicken zucchini kebabs are your answer. Made with ground chicken, shredded zucchini, and a light binding of egg and breadcrumbs, these kebabs stay incredibly juicy and tender throughout cooking.
The beauty of this recipe lies in its absolute simplicity. By baking the kebabs on a single sheet pan, you skip the hassle of outdoor grilling or standing over a smoky stovetop, making it the perfect “lazy” weeknight solution that still tastes gourmet.
To serve, wrap these savory kebabs in warm, soft lavash bread and pile them high with crisp red onion, juicy ripe tomatoes, and a generous dollop of cool, creamy tzatziki.
If you like this recipe, you will also love my Easy Skillet Chicken Gyros or my Easy Chicken Gyro Zucchini Roll.
Thank you for stopping by Hungry Happens! If you decide to make this recipe or any other from our site, we would greatly appreciate you taking the time to comment and rate the dish! LOVE YOUR LIFE!
High Protein Sheet Pan Chicken Zucchini Kebabs
Ingredients
- 2 lbs (0.90 kg) ground chicken
- 1 small zucchini, grated + squeezed
- 1 egg
- 1/2 small red onion, diced
- 1/2 cup (30 g) parsley, chopped
- 4 cloves garlic, minced
- 1/2 cup (55 g) breadcrumbs
- 2 tsp salt
- 1/2 tsp each garlic powder, onion powder + paprika
- 1/4 tsp each ground coriander + ground cumin
- 1/8 tsp nutmeg
- 1 tbs olive oil
Assembly:
- 4 lavash wraps
- 2 plum tomatoes, sliced
- 1/4 small red onion, thinly sliced
- fresh parsley, chopped
- tzatziki
Instructions
- Preheat oven to 425℉. Line an 9×13 inch metal pan with parchment paper.
- In a large bowl, using your hands, combine the chicken, grated zucchini, egg, red onion, parsley, breadcrumbs, salt, garlic powder, onion powder, paprika, coriander, cumin, nutmeg and olive oil. Next, lightly drizzle and brush the pan with olive oil. Transfer the chicken mixture to your pan and gently flatten it out evenly all the way to the edges. Using a bench scraper or a knife, slice the mixture into 8 long kebab strips. To give the meat that classic kebab look, use the bench scraper to make 1/2 inch apart indentations (see photos above). Lightly brush the top with olive oil and bake for 25-30 minutes. Broil for 1-2 minutes if it hasn't gotten golden brown on top.
Assembly:
- Spread tzatziki onto the center of a lavash wrap, and top with the kebabs, red onion, tomatoes, more tzatziki and parsley. Fold the lavash over and enjoy!
Notes
- Store leftovers in an airtight container in your fridge for up to 4 days.
- You can use any ground meat instead of ground chicken.
- In the chicken mixture you can use white onions instead of red onions.
- You can use FLATBREADS, large flour tortillas or pitas instead of lavash wraps.