Smoky Sheet Pan Chicken Kebab Wraps with Garlic Yogurt Sauce

These sheet pan chicken kebab wraps bring all the smoky, savory flavor of a late-night kebab stand to your weeknight dinner table. Cubed chicken thighs marinate in a spiced yogurt blend, then roast alongside charred peppers and onions until juicy and tender.

Wrapped in warm flatbread with a creamy garlic sauce and toasted until crispy, every bite is a satisfying mix of textures and bold Middle Eastern spices. Best of all, the whole meal comes together on one sheet pan, so cleanup is a breeze.

This recipe turns a handful of pantry spices and a few fresh ingredients into a deeply flavorful dinner that feels like a treat. The marinade—yogurt, olive oil, tomato paste, garlic, lemon, and a trio of warm spices—does double duty: it flavors the chicken and helps it stay moist as it roasts.

The high heat of the oven chars the peppers and onions, adding a smoky note that pairs perfectly with the cool, tangy garlic yogurt sauce. Wrapping it all in flatbread and toasting the rolls gives you that irresistible crispy exterior. It's a complete, satisfying meal that's easy to scale for a crowd.

Ingredients

Why this recipe works

The yogurt marinade is the secret to juicy chicken. The lactic acid in yogurt gently tenderizes the meat without turning it mushy, while the fat keeps it moist during roasting.

The tomato paste and spices cling to the surface, creating a deeply seasoned crust as the chicken cooks. Roasting at high heat on a sheet pan allows the chicken and vegetables to caramelize, developing complex, smoky flavors that you can't get from a skillet alone.

Toasting the assembled wraps in a dry skillet is what takes them from good to great. The direct heat crisps the flatbread, giving it a satisfying crunch that contrasts with the tender filling.

It also warms everything through, melding the flavors together. The garlic yogurt sauce, spooned on before rolling and served on the side for dunking, adds a bright, creamy finish that balances the smoky spices.

Notes and substitutions

Boneless, skinless chicken thighs are ideal here—they stay juicy and forgiving during roasting. If using chicken breasts, cut them into similar-sized cubes and watch the cooking time, as they can dry out more quickly. Greek yogurt gives the marinade a thick, clingy texture; regular yogurt works but may be thinner. Use whole-milk yogurt for the best flavor and texture.

A sheet pan is the only large pan you need. For the crispiest results, avoid overcrowding the pan—give the chicken and vegetables room to brown. If you have a broiler, a quick blast at the end adds extra char. Flatbreads can be store-bought or homemade; pita and naan also work well. Warm them before assembling so they roll without cracking.

• chicken thighs: chicken breasts, cut into cubes (reduce cooking time by a few minutes)
• Greek yogurt: plain whole-milk yogurt (not nonfat, for best texture)
• smoked paprika: regular paprika plus a pinch of liquid smoke
• flatbread: pita or naan, warmed

Equipment

• sheet pan
• mixing bowl
• skillet
• tongs
• knife
• cutting board