My kebabs came out dry—what went wrong?

Use a mix of breast and thigh, don’t overmix, press out excess veg liquid but keep some moisture, bake just to 74°C/165°F, then rest 3–5 minutes.

Can I use beef or lamb instead of chicken?

Yes—use 80–85% lean beef or lamb. Season the same way and cook to 71–74°C (160–165°F).

What sauce goes well with these kebabs?

Try lemony tahini, garlic yoghurt, or a quick tomato-cucumber salad with olive oil and sumac.

How do I get a smoky, grilled taste in the oven?

Heat a small charcoal piece until red, set on a foil nest with a drop of oil to release smoke, tent loosely for the last few minutes of broiling.

30-Minute Oven Chicken Kebabs + Fluffy Rice

Name: 30-Minute Oven Chicken Kebabs + Fluffy Rice
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Ingredients: ground chicken (breast + thigh); fresh parsley, chopped; large onion; red pepper; garlic cloves; jalapeño, optional; tomato paste; fine salt; black pepper; sweet paprika; ground turmeric; large onion, quartered; long red pepper, sliced; Anaheim green pepper, sliced; jalapeños, optional; neutral oil, for tray; basmati rice, washed and drained; neutral oil; fine salt; water; nondairy butter, optional (to finish)

Juicy sheet-pan chicken kebabs with peppers and onions, plus foolproof fluffy basmati rice. Weeknight-fast, herby, and broiler-kissed—street-food vibes at home.

title: "30-Minute Oven Chicken Kebabs + Fluffy Rice" slug: "oven-chicken-kebabs-30-mins-basmati-rice" description: "Juicy sheet-pan chicken kebabs with peppers and onions, plus foolproof fluffy basmati rice. Weeknight-fast, herby, and broiler-kissed—street-food vibes at home." author: "Sivan’s Kitchen (adapted by JojoM)" source: "https://www.tiktok.com/@sivanskitchen/video/7545152219151191326?is_from_webapp=1&sender_device=pc&web_id=7459083324175156738" createdAt: "2025-10-14T20:15:00.000Z" updatedAt: "2025-10-14T20:15:00.000Z" visibility: "PRIVATE" images:

url: "https://www.recipeshare.app/imagesFood/oven-chicken-kebabs-30-mins-basmati-rice.jpg" keywords:
chicken kebabs
sheet pan kebab
oven kebab recipe
basmati rice
weeknight dinner
Middle Eastern style
broiler
high protein
gluten free
parsley categories:
Mains
Middle Eastern
Sheet Pan tags:
quick
juicy
family friendly
make ahead
budget
dairy free option tools:
blender or food processor
large sheet pan
parchment paper
aluminium foil
chef's knife
mixing bowls
saucepan with lid
oven with broiler/grill prepTime: 20 cookTime: 30 totalTime: 50 servings: 4

Street-Food Vibes, Oven Convenience 🔥

Craving juicy, charred chicken kebabs but don’t want to fire up the grill? These oven-broiled chicken kebabs bring the same smoky magic straight to your kitchen—no skewers or grill required. Paired with fluffy basmati rice, this sheet-pan meal captures all the bold Middle Eastern flavors in just 30 minutes. 🌿

Perfect for busy weeknights or a quick family feast, each bite is herby, tender, and beautifully caramelized at the edges. The secret? A vibrant mix of parsley, onion, and pepper that keeps the chicken moist and flavorful. 🍗

🥣 How It Works

You’ll blend the herbs and aromatics, squeeze out the excess liquid, then mix with ground chicken and spices. The kebab mix bakes right beside the peppers and onions—absorbing all that roasted sweetness. Finish it under the broiler for those irresistible, street-style charred edges.

Serve it all with steaming basmati rice—the kind that stays separate and fluffy every time. 🍚

🌿 Flavor Notes & Variations

Spice it up: Add a spoonful of harissa or chili paste to the mix.
Keep it dairy-free: Swap butter for olive oil when finishing the rice.
Make it ahead: The kebab mix can chill overnight, deepening the flavors.
Vegetarian twist: Try chickpeas and grated zucchini instead of meat for a plant-based take.

💡 Pro Tips from the Kitchen

For extra smoky aroma, place a lit charcoal piece on foil with a drop of oil and tent for the final minutes of broiling.
Squeeze the blended veg—it’s key to juicy, not soggy, kebabs.
Use a foil + parchment combo for effortless cleanup.
Rest the kebabs a few minutes before slicing to lock in juices.
Add a dash of ground cumin for warm, earthy depth.

🍴 Serving Inspiration

Plate it up with:
🥗 A quick cucumber–tomato salad with lemon and sumac.
🥣 A drizzle of tahini or garlic yoghurt sauce.
🌶️ Some pickled chilies or radish slices for a tangy bite.

This dish feels like a street-side shawarma plate, only fresher, faster, and made entirely in your oven.

⭐ What People Are Saying

“Added a pinch of cumin—huge flavour boost. Broiler finish made the edges perfect.” – Omar Z.

“Tried it with ground beef once—still the best kebab I’ve made at home.” – Shona

“Made it for a Rosh Hashanah meal—crowd loved the colours and herby aroma!” – City Garden

“If your tray looks watery, really squeeze the veg mix first—mine turned out juicy, not soggy.” – Etan

🧠 FAQ

Why did my kebabs turn out dry?
Use a mix of breast and thigh meat, avoid overmixing, and bake only until 74°C/165°F before resting.

Can I swap the meat?
Yes—beef or lamb (80–85% lean) work beautifully. Adjust cooking time slightly.

What sauce pairs best?
Try lemony tahini, garlic yoghurt, or tomato-cucumber salad with olive oil and sumac.

How can I get smoky flavor without a grill?
Place a small piece of lit charcoal on foil with oil for a quick smoke finish.

Why is liquid pooling on my tray?
Vegetables release moisture—strain well and spread the mix thinly on a preheated tray.

This 30-minute oven kebab recipe proves you can have all the bold, grilled flavors of the Middle East—without leaving your kitchen. It’s meal-prep friendly, crowd-pleasing, and guaranteed to become a weeknight favorite. 🌶️🍚✨