These viral Sheet Pan Turkey Kabobs deliver juicy, Greek-inspired flavor with minimal effort—seasoned ground turkey baked and broiled to perfection, served with fresh salad, feta, pita, and tzatziki. A fast, high-protein dinner you’ll want on repeat.
If you’ve been on social media lately, you’ve probably seen these viral sheet pan kabobs popping up everywhere—and I knew I had to try them, especially with a husband who considers himself a koobideh connoisseur. Since we eat less red meat for health benefits, I decided to start with a ground turkey version first. A beef batch is definitely coming next, but for now, turkey felt like the perfect place to begin.
The flavor profile was very familiar —I know these spices well—but I was amazed at how incredibly easy the whole process was. Mix your ground meat mixture, press everything onto a sheet pan, score it into kabob strips, bake, broil, done. No skewers, no grill, no fuss. And the taste? Amazingly good for something that took barely any effort.
What really makes this recipe special is the sheet pan method itself. Kabobs can feel intimidating when you’re shaping and skewering loose ground meat, or trying to grill them just right. But this technique removes all the tricky parts while delivering the same juicy, flavorful result. It’s a total game changer—and the reason these viral kabobs are absolutely worth the hype. My husband is ecstatic to know that we'll be eating koobideh style kabobs so much more often using this method!
What Ingredients Do I Need?
- Ground Turkey – Lean, mild, and perfect for soaking up bold spices.
- Garlic – Freshly minced garlic adds depth and that classic kabob aroma.
- Red Onion – Brings a little sweetness and texture to the mix.
- Fresh Parsley – Adds color, freshness, and a bright herbal flavor.
- Cumin – Warm and earthy; essential for that Middle Eastern kabob profile.
- Coriander – Light, citrusy spice that balances the deeper flavors.
- Paprika – Adds color and a mellow sweetness; smoked paprika also works.
- Garlic Powder – Boosts the savory notes and reinforces the fresh garlic.
- Kosher Salt & Pepper – Simple seasonings that tie everything together.
- Cucumber & Tomatoes – The base of the fresh topping that keeps every bite bright.
- Olive Oil & Red Wine Vinegar – A quick splash creates a simple Greek-style salad.
- Tzatziki – Cool, creamy, and essential for that Greek-inspired wrap.
- Feta Cheese – Adds salty richness and tang.
- Fresh Mint – A refreshing pop that elevates the whole dish.
- Greek Pita Bread – Soft, warm pita makes this a handheld meal everyone loves.
Substitutions and Variations
Ingredient Substitutions
- Ground Turkey → Ground Chicken or Lean Beef – Works with any ground meat you prefer.
- Parsley → Cilantro or Fresh Mint – Swap in other fresh herbs for a different flavor profile.
- Red Onion → Yellow Onion or Shallots – Any mild onion will do.
- Tzatziki → Garlic Yogurt Sauce or Labneh – Still gives that creamy, tangy element.
- Red Wine Vinegar → Lemon Juice – Brightens the salad topping just as well.
- Pita → Naan or Lettuce Wraps – Great if you want a gluten-free or lower-carb option.
Variations
- Beef Koobideh-Style Version - Use ground beef and add a pinch of turmeric for a more Persian spin—rich, juicy, and packed with flavor.
- Mediterranean Bowl Version - Serve the kabobs over rice or quinoa with olives, cucumbers, tomatoes, feta, and extra herbs for a quick, customizable meal prep bowl.
Kitchen Notes & Tips
- Don’t Overmix the Meat – It keeps the kabobs tender instead of dense.
- Press the Meat into the Pan – You can press the meat the full width of the baking sheet but you don't have to go the entire length of the pan. You want to keep a uniform thickness of about 1/2 - 3/4 inch. This helps everything cook at the same rate.
- Score Before Baking – This makes separating the kabobs super easy after cooking.
- Use Broil for Char – The last 1–2 minutes under the broiler gives you that kabob-style finish.
- Don't break the kabobs! – Let the meat sit for 2–3 minutes so the juices settle then use a long spatula to lift them from the pan without breaking.
- Warm the Pitas – A quick toast or warm-up in foil makes a big difference in texture.
- Make Extra Salad Topping – It keeps well and adds freshness to leftovers.
- Meal Prep Friendly – Kabobs reheat beautifully and are great for lunch bowls.
- Double the Spice Mix – Save half for next time to streamline prep.
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RECIPE IS DOWN BELOW👇
