Sheet Pan Chicken and Shrimp Kebabs (No Skewers)
These Sheet Pan Chicken and Shrimp Kebabs are incredibly juicy, tender, and packed with flavor! Made with ground chicken thighs, shrimp, butter, garlic, and warm spices, the mixture is pressed directly onto a baking sheet, divided into kebab-shaped strips, and baked until golden.
Servings: 6
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
Calories: 282kcal | Carbohydrates: 3g | Protein: 21g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.4g | Cholesterol: 166mg | Sodium: 787mg | Potassium: 273mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 961IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg