Recipes Dinner Poultry Dishes Chicken Main Course Sheet Pan Chicken Kebab Bowls 5.0 (1) 1 Review No skewers required. By Craig Ruff Craig Ruff Craig Ruff is a food editor and recipe developer at Food & Wine. He joined People Inc. as a fellow before moving into the test kitchen as a full time assistant, where he cross-tested and developed countless recipes for Food & Wine and other People Inc. food brands. Food & Wine's Editorial Guidelines Published on September 4, 2026 Save Rate PRINT Share Close Credit: Food & Wine / Photo by Caley Ellenburg / Food Styling by Julian Hensarling Active Time: 50 mins Total Time: 1 hr Servings: 6 Jump to recipe Pressing the chicken into an even layer eliminates individual shaping but still delivers plenty of browned edges.Scoring the chicken before cooking makes it easy to portion for bowls.A 1/2-inch thickness allows the chicken to brown with little risk of overcooking. This streamlined take on skewered kebabs uses warmly spiced ground chicken pressed into a sheet pan for an easy way to make kebab bowls. Cooked quickly under the broiler, the chicken browns around the edges while staying juicy in the center. Paired with couscous, a tomato-cucumber salad, and a yogurt-tahini dressing, each bowl can be assembled to taste, with extra salad or dressing, a spoonful of hummus, or garnishes such as za’atar or toasted sesame seeds. Can I use ground turkey instead of ground chicken? Yes. Lean ground turkey works well in place of the ground chicken. For either option, avoid extra-lean meat, which can cook up dry under the broiler. Look for a blend that includes dark meat, which has enough fat to keep the kebabs juicy and tender. What can I use instead of couscous? You can swap the couscous for rice, quinoa, bulgur, or another cooked grain. Or, skip couscous altogether and serve the chicken over a generous layer of hummus or muhammara. Notes from the Food & Wine Test Kitchen Stir the chicken mixture only until just combined. Overworking the chicken can result in tough kebabs.Because broilers vary in intensity, begin checking the chicken at four minutes and rely on an instant-read thermometer for doneness.Rotate the baking sheet halfway through broiling if your broiler has noticeable hot spots. This recipe was developed by Tricia Manzanero Stuedeman; the text was written by Craig Ruff. Keep Screen Awake Ingredients Salad 1 1/2 cups quartered cherry tomatoes 1 1/2 cups chopped English cucumber 1 cup thinly sliced red onion 2 tablespoons chopped fresh parsley leaves and tender stems 2 tablespoons extra-virgin olive oil 1 teaspoon kosher salt, plus more to taste 1 teaspoon ground sumac 1 teaspoon grated lemon zest plus 2 teaspoons fresh lemon juice Yogurt-Tahini Dressing 1 cup whole-milk plain Greek yogurt 2 1/2 tablespoons tahini 4 teaspoons fresh lemon juice 1 teaspoon kosher salt 1 teaspoon grated garlic (from 2 garlic cloves) 1/3 cup warm water Kebab Bowls 3 tablespoons neutral oil, divided (such as refined avocado or canola) 2 pounds ground chicken 1/4 cup grated red onion 2 tablespoons finely chopped fresh flat-leaf parsley leaves and tender stems, plus more for garnish 4 garlic cloves, finely chopped (4 teaspoons) 1 tablespoon paprika 2 3/4 teaspoons kosher salt 1 1/2 teaspoons ground cumin 1 1/2 teaspoons ground coriander 1 1/2 teaspoons garlic powder 1 teaspoon dried oregano 1/2 teaspoon black pepper 1/2 teaspoon ground cinnamon 6 cups cooked couscous Directions Make the salad: Stir together all ingredients in a medium bowl until well combined. Season to taste with salt. Set aside. Make the yogurt tahini dressing: Whisk together yogurt, tahini, lemon juice, salt, and garlic in a medium bowl until well combined. Add warm water and whisk until smooth and well combined. Set aside. Make the kebab bowls: Preheat oven to broil with rack in top position. Line a large, rimmed baking sheet with aluminum foil; brush with 1 tablespoon neutral oil. Stir together chicken, onion, parsley, garlic, paprika, salt, cumin, coriander, garlic powder, oregano, black pepper, and cinnamon in a large bowl just until evenly combined. Place chicken mixture on prepared baking sheet; press and shape into a 13- x 9-inch rectangle (about 1/2-inch thick). Using a bench scraper or butter knife, score crosswise into about 8 strips (about 1 1/2-inch thick); score strips lengthwise in 1- to 1 1/2-inch increments. Brush chicken mixture evenly with remaining 2 tablespoons neutral oil. Broil on top rack until browned around edges and an instant-read thermometer inserted in center of chicken mixture registers at least 155°F, 4 to 5 minutes. Remove from oven and let stand in baking sheet on a wire rack until cool enough to handle, 10 minutes. Divide couscous and salad evenly among 6 bowls. Tear kebabs into 6 even portions; divide evenly among bowls. Drizzle each with 2 tablespoons yogurt-tahini dressing. Garnish with parsley and serve with any extra yogurt-tahini dressing. Make ahead The yogurt-tahini dressing can be refrigerated in an airtight container for up to three days. The chicken mixture can be shaped, covered, and refrigerated in the prepared baking sheet up to one day ahead. Cook this recipe and more in the MyRecipes app. Get the App Save Rate Print Loading shell for RecipesUgcThreaded1 Vue component in Globe.