Name: Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into chunks; 2 tbsp olive oil; 1 tsp ground cumin; 1 tsp smoked paprika; Salt, to taste; Black pepper, to taste; 2 medium red onions, cut into chunks; 2 cups cherry tomatoes, whole; 1 cup pomegranate seeds (arils); 2 tbsp fresh parsley or cilantro, chopped; 1 tbsp lemon juice (for salad); Salt, a pinch (for salad); 1 cup Greek yogurt; 2 garlic cloves, minced; 1 tbsp lemon juice; Salt, to taste; Black pepper, to taste

If you’re looking to get dinner done fast with a meal that bursts with flavor, texture, and color, this Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce is a total game-changer. Imagine tender, smoky chicken kebabs grilled right on your sheet pan, paired with a vibrant salad of sweet tomatoes, crunchy onions, and juicy pomegranate seeds, all brought to life with a creamy, tangy garlic yogurt sauce that ties everything perfectly together. It’s simple, fresh, and absolutely irresistible—a dish that feels special but is effortless enough for any weeknight.

Why You’ll Love This Recipe

Effortless Cooking: Cook an entire flavorful meal on one sheet pan with minimal cleanup.
Bright, Balanced Flavors: The sweet and tangy pomegranate salad contrasts perfectly with savory chicken and garlic yogurt.
Nutritious and Fresh: Fresh vegetables and lean chicken make this meal both healthy and satisfying.
Customizable: Easy to adapt with your favorite spices, veggies, or even protein alternatives.
Colorful Presentation: Vibrant reds, greens, and whites make this dish as beautiful to serve as it is delicious to eat.

Ingredients You’ll Need

Each ingredient in this Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce plays a key role. The combination of fresh produce, spices, and creamy yogurt creates a harmonious blend of textures and vibrant flavors, making this recipe straightforward yet impressive.

Chicken breasts or thighs: Choose whichever you prefer; boneless and skinless works best for even cooking.
Red onions: Adds sweetness and crunch that roasts beautifully on the sheet pan.
Cherry tomatoes: Bursting with juiciness, roasting concentrates their natural sweetness.
Pomegranate seeds: Provide refreshing pops of tartness and gorgeous color.
Greek yogurt: The base for the creamy garlic yogurt sauce with a tangy richness.
Garlic cloves: Fresh garlic elevates the sauce with intense, aromatic flavor.
Lemon juice: Brightens the yogurt sauce and salad dressing with fresh acidity.
Olive oil: Used to marinate chicken and roast vegetables for a crisp finish.
Ground cumin and smoked paprika: Bring earthy and smoky notes to the chicken seasoning.
Salt and pepper: Essential for balancing and enhancing all the flavors.
Fresh parsley or cilantro: Herbs add a fresh, herbal lift to the salad and garnish.

Variations for Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce

This recipe’s flexibility lets you tailor it to your taste or dietary needs with ease. Whether you want to swap proteins, adjust spice levels, or incorporate more veggies, here are some ideas to inspire your creativity.

Protein swaps: Use lamb, beef, or tofu for a different flavor profile but similar texture.
Spice it up: Add chili flakes or harissa to the marinade for a spicy kick.
Veggie boosters: Include bell peppers, zucchini, or mushrooms roasted alongside the chicken for extra variety.
Dairy-free option: Swap Greek yogurt with coconut yogurt or cashew cream for the garlic sauce.
Grain base: Serve over couscous, quinoa, or rice for a more filling meal.

One-Pan Chicken Kebabs with Fresh Pomegranate & Garlic Yogurt

How to Make Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce

Step 1: Prepare the Chicken Marinade

Mix olive oil with ground cumin, smoked paprika, salt, and pepper. Toss chicken pieces in this aromatic marinade and let them sit for at least 15 minutes to soak in the flavors.

Step 2: Assemble the Sheet Pan

On a large lined baking tray, spread out chunks of red onion and whole cherry tomatoes. Place marinated chicken pieces evenly among the veggies, ensuring everything has space to roast properly for that perfect caramelization.

Step 3: Roast in the Oven

Bake at 425°F (220°C) for about 20-25 minutes until the chicken is cooked through and vegetables are tender and slightly charred, which adds wonderful depth to the dish.

Step 4: Make the Garlic Yogurt Sauce

While the chicken roasts, combine Greek yogurt with freshly minced garlic, lemon juice, salt, and pepper. Mix well and refrigerate to let the flavors meld together for a creamy and zesty sauce.

Step 5: Prepare Pomegranate and Herb Salad

Toss pomegranate seeds, chopped parsley or cilantro, a splash of lemon juice, and a pinch of salt in a bowl. This simple salad adds crunch and a bright acidity that contrasts beautifully with the roasted chicken.

Step 6: Plate and Serve

Arrange roasted chicken and vegetables on plates, add a generous spoonful of pomegranate salad on the side, and drizzle garlic yogurt sauce over the chicken. Garnish with extra herbs and pomegranate arils for that final fresh touch.

Pro Tips for Making Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce

Use similar-sized chicken pieces: To ensure even cooking, cut chicken into uniform chunks.
Don’t overcrowd the pan: Give space between pieces for better roasting and caramelization.
Marinate longer: For more intense flavor, marinate chicken up to 2 hours or overnight if possible.
Dry the veggies before roasting: Pat the tomatoes and onions dry to help them caramelize instead of steaming.
Keep garlic yogurt sauce chilled: Serve cold or room temperature to balance the warm roasted chicken perfectly.

How to Serve Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce

Garnishes

Finish your dish with a sprinkle of fresh parsley or cilantro, extra pomegranate seeds for jewel-like pops, and a light drizzle of olive oil to add a glistening finish that looks as good as it tastes.

Side Dishes

This recipe shines on its own, but feel free to pair it with warm flatbreads, fluffy couscous, or a simple grain salad to soak up the garlic yogurt sauce and juices from the roasted chicken and vegetables.

Creative Ways to Present

Serve family-style on a large platter with the kebabs and roasted vegetables in the center and the salad and yogurt sauce on the side, inviting everyone to customize their plates with bold flavors and contrasting textures.

Make Ahead and Storage

Storing Leftovers

Place leftover chicken kebabs, roasted vegetables, and salad in separate airtight containers and refrigerate for up to 3 days. This keeps each component fresh and allows you to revive the flavors easily.

Freezing

If you want to freeze the chicken kebabs, wrap them tightly in foil or use a freezer-safe container for up to 2 months. It’s best to freeze the salad and garlic yogurt sauce separately as their textures change in the freezer.

Reheating

Reheat the chicken and vegetables gently in a 350°F (175°C) oven until warmed through to preserve their texture. Serve with fresh pomegranate salad and cold garlic yogurt sauce on the side for the best experience.

FAQs

Can I use bone-in chicken for this recipe?

Bone-in chicken can be used, but it will require a longer cooking time. Make sure to check that the chicken reaches an internal temperature of 165°F (74°C) before serving.

Is this recipe gluten-free?

Yes, this recipe is naturally gluten-free as long as you avoid adding any gluten-containing sides or marinated sauces that might have gluten.

Can I make the garlic yogurt sauce dairy-free?

Absolutely! Substitute Greek yogurt with coconut yogurt or a nut-based creamy alternative to keep the sauce creamy and flavorful without dairy.

How do I keep the chicken juicy?

Marinating the chicken and not overcooking it helps maintain juicy pieces. Also, letting the meat rest a few minutes after roasting redistributes the juices.

What can I substitute for pomegranate seeds?

If pomegranate isn’t available, try using dried cranberries or fresh red grapes sliced in half for similar bursts of sweetness and color.

Final Thoughts

This Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce is the kind of recipe you’ll want to keep in your dinner rotation. It brings together simple, wholesome ingredients with vibrant flavors and effortless prep into one unforgettable meal. Give it a try and enjoy how easy it is to impress yourself and everyone at the table with such a colorful, fresh, and satisfying feast.

Sheet Pan Chicken Kebab With Onion, Tomato, Pomegranate Salad And Garlic Yogurt Sauce

Author: Brooklyn
Total Time: 45 minutes
Yield: 4 servings 1x
Diet: Gluten-free

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Description

This Sheet Pan Chicken Kebab with Onion, Tomato, Pomegranate Salad, and Garlic Yogurt Sauce is a vibrant, flavorful, and colorful one-pan meal that combines tender, smoky chicken kebabs roasted alongside sweet red onions and juicy cherry tomatoes. Served with a refreshing pomegranate and herb salad and a creamy, tangy garlic yogurt sauce, this effortless recipe is perfect for quick weeknight dinners packed with balanced and fresh flavors.

Instructions

Prepare the Chicken Marinade: Mix olive oil with ground cumin, smoked paprika, salt, and pepper in a bowl. Toss the cut chicken pieces in this aromatic mixture and let them marinate for at least 15 minutes to absorb the flavors.
Assemble the Sheet Pan: Line a large baking tray with parchment paper or foil. Spread out chunks of red onion and whole cherry tomatoes evenly. Distribute the marinated chicken pieces evenly among the vegetables, ensuring enough space between pieces for proper roasting and caramelization.
Roast in the Oven: Preheat oven to 425°F (220°C). Roast the chicken and vegetables for 20-25 minutes until the chicken is cooked through (internal temperature 165°F/74°C) and the vegetables are tender with slight charring for added flavor.
Make the Garlic Yogurt Sauce: While the chicken roasts, combine Greek yogurt, minced garlic, lemon juice, salt, and pepper in a bowl. Mix well and refrigerate to allow flavors to meld, creating a creamy, tangy sauce.
Prepare Pomegranate and Herb Salad: In a bowl, toss together pomegranate seeds, chopped parsley or cilantro, a splash of lemon juice, and a pinch of salt. This salad provides a bright, crunchy contrast to the roasted chicken and vegetables.
Plate and Serve: Arrange the roasted chicken and vegetables on plates. Add a generous spoonful of the pomegranate salad on the side, then drizzle the garlic yogurt sauce over the chicken. Garnish with extra fresh herbs and additional pomegranate seeds for a fresh, vibrant finish.

Notes

Use similarly sized chicken pieces for even cooking.
Avoid overcrowding the pan to ensure proper roasting and caramelization.
For deeper flavor, marinate chicken for up to 2 hours or overnight.
Pat vegetables dry before roasting to avoid steaming and to promote caramelization.
Keep the garlic yogurt sauce chilled for a refreshing contrast to the warm chicken.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Appetizers
Method: Baking
Cuisine: Mediterranean