Sheet Pan Chicken Kebabs with Pomegranate Salad & Garlic Yogurt Sauce

Ingredients

For the Chicken Kebabs

• 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 red onion, cut into chunks
• 1 red bell pepper, cut into chunks
• 1 green bell pepper, cut into chunks
• 2 tbsp olive oil
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp dried oregano
• ½ tsp turmeric
• ½ tsp garlic powder
• ½ tsp salt
• ¼ tsp black pepper

For the Pomegranate Salad

• 1 cup cherry tomatoes, halved
• ½ red onion, thinly sliced
• ½ cup pomegranate seeds
• 1 tbsp olive oil
• 1 tbsp fresh lemon juice
• Salt and black pepper, to taste

For the Garlic Yogurt Sauce

• 1 cup plain Greek yogurt
• 1 garlic clove, finely minced
• 1 tbsp fresh lemon juice
• 1 tbsp olive oil
• Salt, to taste

👩‍🍳 Instructions

1. Preheat the Oven
   Preheat oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Season the Chicken & Vegetables
   In a large bowl, combine chicken pieces, red onion chunks, and bell peppers.
   Add olive oil, smoked paprika, cumin, oregano, turmeric, garlic powder, salt, and black pepper. Toss until everything is evenly coated.
3. Roast
   Spread the mixture evenly on the prepared sheet pan.
   Roast for 20–25 minutes, flipping halfway through, until the chicken is cooked through and vegetables are tender with light caramelization.
4. Prepare the Salad
   In a medium bowl, combine cherry tomatoes, sliced red onion, and pomegranate seeds.
   Drizzle with olive oil and lemon juice, then season with salt and pepper. Toss gently.
5. Make the Garlic Yogurt Sauce
   In a small bowl, mix Greek yogurt, minced garlic, lemon juice, olive oil, and salt until smooth and creamy.
6. Serve
   Arrange roasted chicken and vegetables on a serving platter.
   Serve with the pomegranate salad on the side and drizzle with garlic yogurt sauce.
   Garnish with fresh parsley or cilantro if desired.