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These Sheet Pan Chicken and Shrimp Kebabs are juicy, tender, and packed with flavor! Made with ground chicken, shrimp, butter, garlic, and warm spices, they’re baked right on a sheet pan until golden and delicious. No skewers, no marinating, and no shaping individual kebabs! Just spread, slice, and bake for an easy, protein-packed dinner the whole family will love.
Why You’ll Love These Chicken and Shrimp Kebabs
- No skewers needed: pressing the mixture into a pan and cutting it into strips means no soaking, threading, or flipping.
- Tender and juicy: the combination of chicken thighs, shrimp, and cold butter gives these kebabs a moist, almost bouncy texture.
- Big, warm flavor: garlic, parsley, coriander, cumin, and two types of paprika season every bite.
- Great for serving a crowd: the whole batch bakes at once on a single pan.
Ingredients You’ll Need
How to Make Sheet Pan Chicken and Shrimp Kebabs
- Grind: Grind the chicken, shrimp, and cold butter together using a meat grinder.
- Season: Add the garlic, parsley, and spices. Mix until sticky and well combined.
- Spread and slice: Press the mixture onto a greased baking sheet, about ½–¾ inch thick. Cut into long kebab-shaped strips.
- Brush: Brush with melted butter mixed with paprika.
- Bake: Bake at 425°F for 20–25 minutes, until the internal temperature reaches 165°F.
Keep Everything Very Cold
Cold chicken, cold shrimp, and cold butter grind cleanly and stay in distinct pieces, which keeps the mixture from turning pasty or greasy. If anything feels warm, pop the cut chicken, shrimp, and butter in the freezer for 10 to 15 minutes before grinding.
Sheet Pan Kebabs vs. Traditional Skewered Kebabs
Traditional kebabs mean soaking wooden skewers, threading ground meat or chunks onto them, and flipping them on a grill or under the broiler so they cook evenly. Pressing the mixture into a sheet pan skips every one of those steps, and the oven cooks the whole batch at once with steady, even heat. You still get tender, well-seasoned kebabs with browned edges, just with a lot less hands-on work.
Recipe Variations
- Extra Spicy Kebabs-Increase the red pepper flakes to ½ teaspoon, or add a finely minced fresh chili to the mixture.
- Lemon Herb Kebabs-Add 1 teaspoon of lemon zest and a tablespoon of chopped fresh dill or mint to the mixture for a brighter flavor.
- All-Chicken Kebabs-For a simpler version, use about 1¾ pounds of chicken thighs and skip the shrimp. The texture will be a bit firmer and less bouncy.
- Kebab Bowls-Slice the cooked kebabs and serve over rice or salad with cucumbers, tomatoes, and a creamy sauce for an easy meal-prep bowl.
Ways to Serve Chicken and Shrimp Kebabs
- In Warm Pita-Tuck the kebabs into pita with fresh vegetables and a creamy sauce.
- With Rice or Orzo-Serve over fluffy rice to soak up any juices and sauce.
- With Hummus and Fresh Vegetables-A mezze-style spread with hummus, cucumbers, and tomatoes makes it a shareable meal.
- With a Creamy Dipping Sauce–Tzatziki, garlic sauce, or a lemony yogurt sauce all pair well with the warm spices.
Storage and Reheating Instructions
- Refrigerator: Store cooked kebabs in an airtight container for up to 3 days.
- Reheating: Reheat in a 325°F oven for about 10 minutes, or in a skillet over medium-low heat with a splash of water, until warmed through.
- Freezing: The texture is best fresh, but cooked kebabs can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Chicken thighs are recommended because they’re juicier and more forgiving. Breast meat is leaner and can turn out drier, so if you use it, the butter and shrimp become even more important for moisture.
Yes, just thaw the shrimp completely in the refrigerator or under cold running water, then pat them very dry before grinding so the mixture doesn’t get watery.
This usually happens if the mixture wasn’t mixed enough, or the ingredients got too warm. Mix for the full 2 to 3 minutes until slightly sticky and cohesive, and keep everything cold.
More Recipes to Try!
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Sheet Pan Chicken and Shrimp Kebabs (No Skewers)
Ingredients
- 1 pound chicken thighs, skinless, boneless, cut into chunks
- ¾ pound raw shrimp, peeled, deveined, and patted dry
- 3 tablespoons unsalted butter, very cold
- 4 garlic cloves, minced
- ¼ cup fresh parsley, finely chopped
- 1 teaspoon onion powder
- ½ teaspoon sweet paprika
- ½ teaspoon smoked paprika
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes, optional
For brushing
- 1 tablespoon melted butter
- ½ teaspoon paprika
Instructions
- Grind: Using a meat grinder fitted with a medium grinding plate (4.5–6 mm), grind the chicken, shrimp, and cold butter together once into a large bowl.
- Add the seasonings: Add the garlic, parsley, onion powder, sweet paprika, smoked paprika, coriander, cumin, salt, black pepper, and red pepper flakes.
- Mix: Using your hands, mix the mixture for 2–3 minutes until well combined, slightly sticky, and cohesive. Avoid overmixing.
- Preheat the oven to 425°F (220°C). Lightly grease a 9 × 13-inch metal baking pan or a rimmed baking sheet.
- Spread and divide: Transfer the mixture to the prepared pan. Using lightly oiled hands or a spatula, press it into an even rectangle about ½–¾ inch thick. With a knife or spatula, cut the mixture into 8–10 long kebab-shaped strips, making sure to cut all the way through.
- Brush: Mix the melted butter with paprika and lightly brush over the kebabs.
- Bake for 20–25 minutes, or until cooked through and the thickest part reaches an internal temperature of 165°F (74°C). Cooking time will depend on thickness.
- Broil and serve: Broil for 1–2 minutes for lightly browned edges, watching carefully. Let rest for 3–5 minutes, then serve with lemon wedges, fresh parsley, and your favorite dipping sauce.
Notes
- Chicken thighs: Boneless, skinless chicken thighs work best for juicy, flavorful kebabs. Chicken breasts can be used, but the kebabs may be slightly less tender.
- Shrimp: Use raw, peeled, and deveined shrimp. Pat them thoroughly dry before grinding to prevent excess moisture in the mixture.
- Keep everything cold: Chill the chicken, shrimp, and butter before grinding. Cold ingredients grind more cleanly and help prevent the butter from smearing.
- Make ahead: Prepare the mixture up to 12 hours in advance and keep it covered in the refrigerator until ready to bake.
- Storage: Keep leftover cooked kebabs in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or air fryer until heated through.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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