Lemon Tahini Sheet Pan Kebabs

Lemon tahini sheet pan kebabs are a quick, flavorful dinner made with juicy chicken, fresh vegetables, and a creamy tahini sauce. The kebabs get baked on one pan, making this a low-effort meal that still feels fresh, satisfying, and comforting.

Info and tips for lemon tahini sheet pan kebabs

Here are some tips to help make the best sheet pan kebabs:

• Squeeze out any juice from the onion and garlic. Extra moisture can prevent the kebabs from getting that nice browned look.
• Marinating the meat can add so much extra flavour, even 15-20 minutes can really help!
• Spread the meat in an even layer on a well oiled sheet pan. I like to make mine about a 1/2 an inch thick.
• I served mine with rice and veggies but kebabs are also amazing wrapped in flatbread!
• These are great for meal prep, just store everything separately and assemble before serving.

Equipment

I used my KitchenAid Food Processor to blend the onion and garlic before adding it to the meat.

Ingredients for lemon tahini sheet pan kebabs

• 1 lb ground chicken
• 1 white onion
• 6 garlic cloves
• ⅓ cup minced cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garam masala 
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp red pepper flakes
• 2 tbsp olive oil (for the sheet pan)
• ½ a cucumber
• 2 roma tomatoes
• ½ a red onion
• 1 tbsp olive oil (for veggies)
• ½ cup tahini
• 1 lemon juiced
• 2 tbsp olive oil (for the sauce)
• 1-2 tbsp maple syrup 
• 1 tsp red wine vinegar
• 2 tbsp cold water
• ½ tsp garlic powder
• salt & pepper to taste
• rice (for serving)

Instructions

1. If serving with rice, start cooking it according to package instructions before beginning the kebabs.
2. Begin by finely mincing the onion and garlic (I used a food processor). Squeeze out any excess liquid, then add to a large bowl with the ground chicken. Add the minced cilantro, cumin, chili powder, garam masala, salt, pepper, and red pepper flakes. Mix well and, if time allows, let marinate for 20 minutes.
3. Preheat the oven to 425°F. Lightly oil a large sheet pan and evenly spread the chicken mixture onto the pan, about ½-inch thick. Use a knife to score the meat into individual kebabs. Bake for 15 minutes, then broil for 2–3 minutes until the tops are lightly browned.
4. Meanwhile, dice the cucumber, tomatoes, and red onion. Add to a bowl, drizzle with olive oil, and season with salt and pepper to taste.
5. To make the sauce, whisk together the tahini, lemon juice, olive oil, maple syrup, red wine vinegar, water, and garlic powder until smooth. Season with salt and pepper to taste.
6. Serve the kebabs with the fresh vegetables, rice, and lemon tahini sauce. Enjoy!

See below for a video tutorial!

If you liked this one be sure to check out these:

• Dumpling Lasagna
• Tater Tot Taco Bowl
• Street Corn Smash Chicken Tacos

Print Recipe

Lemon Tahini Sheet Pan Kebabs

(1 votes, average: 5.00 out of 5)

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Quick and easy

By Kenna's Cooks – Serves: 4

Prep Time: 40 minutes – Cooking Time: 20 minutes – Total Time: 1 hour

Lemon tahini sheet pan kebabs are a quick, flavorful dinner made with juicy chicken, fresh vegetables, and a creamy tahini sauce.

Ingredients

• 1 lb ground chicken
• 1 white onion
• 6 garlic cloves
• ⅓ cup minced cilantro
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp garam masala 
• 1 tsp salt
• ½ tsp pepper
• ¼ tsp red pepper flakes
• 2 tbsp olive oil (for the sheet pan)
• ½ a cucumber
• 2 roma tomatoes
• ½ a red onion
• 1 tbsp olive oil (for veggies)
• ½ cup tahini
• 1 lemon juiced
• 2 tbsp olive oil (for the sauce)
• 1-2 tbsp maple syrup 
• 1 tsp red wine vinegar
• 2 tbsp cold water
• ½ tsp garlic powder
• salt & pepper to taste
• rice (for serving)

Instructions

1

If serving with rice, start cooking it according to package instructions before beginning the kebabs.

2

Begin by finely mincing the onion and garlic (I used a food processor). Squeeze out any excess liquid, then add to a large bowl with the ground chicken. Add the minced cilantro, cumin, chili powder, garam masala, salt, pepper, and red pepper flakes. Mix well and, if time allows, let marinate for 20 minutes.

3

Preheat the oven to 425°F. Lightly oil a large sheet pan and evenly spread the chicken mixture onto the pan, about ½-inch thick. Use a knife to score the meat into individual kebabs. Bake for 15 minutes, then broil for 2–3 minutes until the tops are lightly browned.

4

Meanwhile, dice the cucumber, tomatoes, and red onion. Add to a bowl, drizzle with olive oil, and season with salt and pepper to taste.

5

To make the sauce, whisk together the tahini, lemon juice, olive oil, maple syrup, red wine vinegar, water, and garlic powder until smooth. Season with salt and pepper to taste.

6

Serve the kebabs with the fresh vegetables, rice, and lemon tahini sauce. Enjoy!