Sheet-Pan Chicken Kebab with Garlic Sauce
Juicy marinated chicken and charred vegetables roasted together, served with garlicky yogurt sauce, flatbread, and pickled cucumbers. Ready in under 20 minutes—crispy edges, tender inside.
- Total time
- 18 min
- Servings
- 2
- Calories
- 485
- Protein
- 42g
Ingredients
- 1 lb chicken breast, cut into 1-inch cubes
- 1 medium zucchini, cut into 1-inch pieces
- 1 large red bell pepper, cut into 1-inch pieces
- ½ cup plain yogurt
- 4 cloves garlic, minced
- 1 whole lemon, zested and juiced
- 2 pieces flatbread, store-bought or naan
Instructions
- 1
Toss chicken, zucchini, and bell pepper with 2 tbsp olive oil, salt, pepper, and 1 tsp oregano on a sheet pan.
- 2
Roast at 425°F for 14–16 minutes until chicken is cooked through and vegetables char at edges.
- 3
While roasting, whisk yogurt with minced garlic, lemon juice, salt, and pepper until smooth.
- 4
Warm flatbread in a dry skillet or directly over a gas flame for 30 seconds per side until soft and pliable.
- 5
Pile roasted chicken and vegetables onto flatbread, drizzle with garlic sauce, and sprinkle lemon zest on top.
- 6
Serve with pickled cucumbers and green olives on the side.
Tools you’ll need
- sheet pan
- large bowl
- medium bowl
- whisk
- 12-inch skillet
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