Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce
This Sheet Pan Chicken Kebab with Onion, Tomato, Pomegranate Salad, and Garlic Yogurt Sauce is a vibrant, flavorful, and colorful one-pan meal that combines tender, smoky chicken kebabs roasted alongside sweet red onions and juicy cherry tomatoes. Served with a refreshing pomegranate and herb salad and a creamy, tangy garlic yogurt sauce, this effortless recipe is perfect for quick weeknight dinners packed with balanced and fresh flavors.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Appetizers
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-free
Ingredients
Scale
Chicken & Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp smoked paprika
- Salt, to taste
- Black pepper, to taste
Vegetables & Salad
- 2 medium red onions, cut into chunks
- 2 cups cherry tomatoes, whole
- 1 cup pomegranate seeds (arils)
- 2 tbsp fresh parsley or cilantro, chopped
- 1 tbsp lemon juice (for salad)
- Salt, a pinch (for salad)
Garlic Yogurt Sauce
- 1 cup Greek yogurt
- 2 garlic cloves, minced
- 1 tbsp lemon juice
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Chicken Marinade: Mix olive oil with ground cumin, smoked paprika, salt, and pepper in a bowl. Toss the cut chicken pieces in this aromatic mixture and let them marinate for at least 15 minutes to absorb the flavors.
- Assemble the Sheet Pan: Line a large baking tray with parchment paper or foil. Spread out chunks of red onion and whole cherry tomatoes evenly. Distribute the marinated chicken pieces evenly among the vegetables, ensuring enough space between pieces for proper roasting and caramelization.
- Roast in the Oven: Preheat oven to 425°F (220°C). Roast the chicken and vegetables for 20-25 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender with slight charring for added flavor.
- Make the Garlic Yogurt Sauce: While the chicken roasts, combine Greek yogurt, minced garlic, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate to allow flavors to meld, creating a creamy, tangy sauce.
- Prepare Pomegranate and Herb Salad: In a bowl, toss together pomegranate seeds, chopped parsley or cilantro, a splash of lemon juice, and a pinch of salt. This salad provides a bright, crunchy contrast to the roasted chicken and vegetables.
- Plate and Serve: Arrange the roasted chicken and vegetables on plates. Add a generous spoonful of the pomegranate salad on the side, then drizzle the garlic yogurt sauce over the chicken. Garnish with extra fresh herbs and additional pomegranate seeds for a fresh, vibrant finish.
Notes
- Use similarly sized chicken pieces for even cooking.
- Avoid overcrowding the pan to ensure proper roasting and caramelization.
- For deeper flavor, marinate chicken for up to 2 hours or overnight.
- Pat vegetables dry before roasting to avoid steaming and to promote caramelization.
- Keep the garlic yogurt sauce chilled for a refreshing contrast to the warm chicken.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 320 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 4 g
- Protein: 38 g
- Cholesterol: 85 mg