Baked Chicken Kebab

If you are looking for a high protein dinner that is easy to cook and perfect for meal prep, these baked ground chicken kebabs are a must try! Made with juicy chicken thighs minced in your food processor, mixed with fresh herbs and warming spices, these kebabs come together in under 30 minutes. They are oven baked instead of fried, making them lighter without losing flavor.

My Approach

Drain the onions well
Too much onion moisture can make the mixture hard to shape. Use a fine mesh sieve or cheesecloth to press out excess liquid before mixing with the chicken.

Use damp hands for shaping
Ground chicken can be sticky. Lightly wet your hands or oil them to make shaping the kebabs easier and neater.

Health tip
Pair turmeric with black pepper: Every time you use turmeric in your spice blend, add a pinch of black pepper. The compound piperine in black pepper boosts curcumin absorption (the active compound in turmeric), making its anti-inflammatroy and antioxidant benefits far more effective.

Print Recipe

Baked Chicken Kebab

Cooking Method: Baking Courses: Main Dish

Prep Time 30 mins Cook Time 22 mins

Servings: 4

Description

These high protein chicken kebabs are oven baked and easy to cook. They are juicy, flavorful and ready in under 30 minutes.

Ingredients

Scale

1/2x 1x 2x 3x

• 3 pound ground chicken
• 1 yellow onion
• 10 sprigs cilantro, stems removed, finally chopped
• 1 teaspoon chili powder or cayenne
• 1 teaspoon ground cumin
• ¹⁄₄ teaspoon turmeric powder
• 1 teaspoon ground coriander
• 1 pinch black pepper
• 1 teaspoon paprika
• 2 teaspoon salt
• 1 tablespoon oil, more for brushing

Instructions

1. Prepare the chicken

   • Cut the chicken thighs into chunks.
   • Place them in a food processor and pulse until finely minced.

1. Prepare the onion

   • Roughly chop the onion and pulse in the food processor until minced. 
   • Transfer to a cheesecloth and press out excess moisture. 

1. Make the kebab mixture

   • In a large bowl, combine minced chicken, drained onion, herbs, all spices and oil.
   • Mix well with your hands or a spoon until the mixture is evenly combined.

1. Shape the kebabs

   • Preheat oven to 400 degrees. 
   • With damp hands, shape the mixture into oval kebabs around skewers.
   • Arrange on a kebab rack. Place the rack on a baking sheet.

1. Bake the kebabs

   • Brush lightly with oil.
   • Bake for 18 to 22 minutes, flipping halfway, until internal temperature reaches 165 degrees and lightly golden.
   • For extra color, broil on high for 2 - 3 minutes at the end.

1. Serve

   • Serve with flatbread, rice or salad.
   • Add a yogurt sauce on the side.

Note

Double batch for later. This recipe freezes beautifully. Shape the kababs raw, place them on a tray to freeze until firm, then store in an airtight container or freezer bag. On a busy weeknight, simply thaw in the refrigerator overnight and bake as directed.

Try pan frying for extra flavor. While oven baking is quick and hands off, pan frying the kebabs on a cast iron skillet with a little oil will give them a richer, charred flavor. It takes a little more time an attention, but the taste is worth it.

Keywords: Easy chicken kebab, healthy, baked, high protein, quick weekend dinner