Quick and easy Shrimp Tostadas are perfect for weeknights! Crisp tortillas topped with black beans, guacamole and spicy shrimp.

I menu plan every week. I sit down the night before I go grocery shopping and plan my menu and my list at the same time. And every week, Tuesday around here is Mexican night. Meaning we usually have some kind of tacos like Shrimp Tacos, Fish Tacos or Seasoned Meat Tacos or Enchiladas like Cheese and Black Beans or Pulled Pork.

And it just might be our favorite dinner of the week. 

Recently, I decided to switch things up and made these quick and easy Shrimp Tostadas and they were a hit with the whole family. They were so easy to make and are easily customizable. 

Shrimp Tostada Ingredients: 

• SEASONINGS: To season the shrimp you’ll need a seasoning blend made with chili powder, cayenne pepper, granulated garlic, cumin, dried oregano, salt and onion powder.  This mixture is a little spicy, a little smoky and packed with flavor. 
• SHRIMP: I prefer to use large shrimp in this recipe. Think 31/40 count shrimp. That means that there are about 31 – 40 shrimp per pound. If you need help peeling and deveining the shrimp, check out my guide.
• TOSTADA SHELLS: These are crispy tortillas that you can find in the same second of the grocery store that sells corn and flour tortillas. You can also choose to make your own by frying or baking them.  
• REFRIED BLACK BEANS: We prefer refried black beans around here but you could also use refried pinto beans. 
• GUACAMOLE: Use your favorite store bought or make your own easy guacamole. 
• COTIJA CHEESE: One of my favorite Mexican cheeses. It’s soft, crumbly cheese that is perfect for tacos, nachos and tostadas. 
• LIME WEDGES: These are optional but a fresh squeeze of lime juice adds a nice burst of brightness to the tostadas. 

Step by Step Photos and Instructions: 

You do have to plan a little bit in advance when making this because the shrimp needs to marinate for 30 minutes or so but other than that it’s very easy to make! 

• STEP #1: Marinate the shrimp in the seasonings. Cover and refrigerate for at least 30 minutes but no more than an hour. 
• STEP #2: Warm the tostada shells. This is optional but I like to warm them a bit. While they are warming heat the black beans. 
• STEP #3: Cook the shrimp until they are cooked through 3 – 5 minutes. 
• STEP #4: Assemble the tostadas. Spread black beans on tostada shells, top with guacamole, shrimp and cotija cheese. Serve with lime wedges. 

My family loved these Shrimp Tostadas and I loved how easy they were to make. If you’re looking for another burst of flavor to add to the top, try topping with my Creamy Cilantro Sauce or Chipotle Sauce. 

Note: Originally published in 2012. Updated in 2026 with new photos, step by step instructions and nutrition information. 

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White Bean and Sausage Soup is a hearty, filling soup! It is loaded with Italian Sausage, white beans and kale. Easy enough for weeknights!

Whether it’s a classic like Chicken Noodle, Beer Cheese or Tomato Soup, we are a soup family. My family will eat just about any kind of soup I pout on the table. And it makes sense, because soups are warm, cozy and in the case of this White Bean and Sausage Soup, incredibly hearty. 

Adding beans to a soup is a great way to add some extra heartiness. And canned beans are always a great option for me because you don’t need to worry about soaking them overnight. For this recipe, I use canned cannellini beans. You could also use another kind of white bean like Great Northern or Navy Beans.

Let’s talk about what else you’ll need to make it. 

White Bean and Sausage Soup Ingredients: 

You’ll only need a handful ingredients to make this soup which makes it a snap to put together on a busy weeknight. 

• ITALIAN SAUSAGE: You can use mild or hot Italian sausage depending on your preference. We used mild because the hot can be a bit too spicy for the kiddos. 
• OLIVE OIL
• YELLOW ONION: You can also use white onion if that is what you have on hand. 
• CRUSHED RED PEPPER: These are totally optional but add a touch of heat. If you’re using hot Italian sausage I might hold back on the crushed red pepper until you have a chance to try the soup. 
• GARLIC: I used about 6 cloves of garlic for this recipe because I adore garlic in soup.
• CHICKEN BROTH: I recommend using low sodium chicken broth in this recipe so that you can control the saltiness of the dish. 
• CANNELLINI BEANS: Canned beans work perfect for this recipe, just make sure that you drain them first. 
• KALE: There are two types of kale: curly and tuscan. You can use either for this recipe. My grocery store only had curly so thats what we chose. 
• PARMESAN CHEESE: I love adding some Parmesan cheese over the top of the soup as a garnish. It has a bit of nutty saltiness. 
• SALT AND PEPPER

Step by Step Photos and Instructions: 

This soup comes together pretty quickly. Depending on the texture you like in this soup you can either mash or use an immersion blender to smash some of the beans. You can also leave them whole and the soup will be just a little more broth-y.

STEP 1: Heat olive oil in a large soup pot over medium heat. Add Italian sausage and cook until browned. Use a slotted spoon to remove the sausage to a paper towel lined bowl or plate. Reserve 2 tablespoons of pan drippings. 

STEP #2: Add in yellow onion and cook just until softened about 3 minutes. Add in crushed red pepper and garlic. Cook just until garlic is fragrant, about 30 seconds. 

STEP #3: Slowly add in the chicken broth to deglaze the pan. Be sure to scrape up any of the browned bits that have stuck to the bottom, that is called fond, and there is so much flavor there. 

STEP #4: Add in the beans and use a masher or immersion blender to pulse the some of the beans. You don’t want it completely smooth. Alternatively, you can mash about half of the beans in a bowl using a potato masher and then add those to the pot. Allow the soup to simmer until it starts to thicken a bit, about 10 minutes. 

STEP #5: Return sausage to pot and add kale. Cook until kale has wilted, about 5 more minutes. Adjust seasoning with salt and pepper, if desired. Ladle into soup bowls and top with shredded parmesan cheese. 

Storage and Leftovers: 

Store any leftovers in the refrigerator and eat within a few days. To reheat, heat slowly over medium low heat. 

More soup recipes? I’ve got you covered!

Classic Split Pea Soup with Ham Hock is perfect for a cool day. This recipe yields a protein packed, hearty soup loaded with smoky shredded ham and veggies.

This Creamy Dill Chicken Soup is sure to bring comfort on a cool day. Made easy with leftover chicken, it is perfect for weeknight dinners!

Creamy New England Clam Chowder is loaded with clams, potatoes and bacon. It’s a hearty bowl of soup perfect to warm up on a cool day.

Note: Originally published in 2011. Updated in 2026 with a new recipe (substituting Italian sausage for kielbasa), nutrition information and step by step photos. 

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When it comes to taco night, a lot of it is about the sauces for us. Whether it’s Habanero Hot Sauce, Cilantro Cream Sauce or Creamy Taco Sauce you can bet that there is some delectable sauce we’re drizzling over them.

This Creamy Chipotle Sauce is my latest creation. It’s creamy, slightly smoky with a bit of kick. My whole family loved it! Drizzle it over your tacos or use it as a chip dip.

Let’s talk about what you’ll need to make it.

Creamy Chipotle Sauce Ingredients:

You’ll only need a handful of ingredients to make this chipotle sauce.

• SOUR CREAM/GREEK YOGURT: This is the creamy base of the sauce. Together they are tangy and creamy. The fat in the sour cream helps smooth out the sauce.
• GARLIC: Just one clove of fresh garlic is all you need. You don’t want it to overpower the sauce.
• CHIPOTLE PEPPERS IN ADOBO SAUCE: These are dried smoked jalapeno peppers that have been rehydrated in an adobo sauce. They are smoky, slightly sweet and spicy. I use two in this recipe and it had just the right amount of kick. If you want it a little spicier add another one.
• EXTRA VIRGIN OLIVE OIL: Helps emulsify the sauce.
• LIME JUICE/LIME ZEST: Adds acidity to brighten things up.
• CUMIN: Adds a bit of warm smoky flavor.
• CILANTRO: I love the fresh flavor that the cilantro adds but if you don’t like cilantro you can leave it out of this recipe and it will still be just as good.
• SALT

Step by Step Photos and Instructions:

Making this creamy chipotle sauce is so easy! I use a small 3.5 cup food processor (affiliate link)and it works great for this. You can also make it in a blender.

STEP #1: Combine all of the ingredients together in the bowl of the food processor.

STEP #2: Process until smooth and creamy. Adjust seasoning to taste with salt.

Storage and Leftovers:

Store any leftovers in an airtight container in the refrigerator. For up to a week.

This Creamy Chipotle Sauce is perfect for spooning over tacos, nachos or salads. It’s also a great dip for tortilla chips or veggies.

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Roasted Garlic and Thyme Mac n’ Cheese is every bit as creamy and decadent as a good mac n’ cheese should be. With the added deliciousness of sweet roasted garlic and peppery thyme. 

If you love creamy, cheesy, herby, garlicky goodness you are going to fall head over heels in love with this macaroni and cheese. I did. And it happened again and again with each and every bite.

 This Roasted Garlic and Thyme Mac n’ Cheese is every bit as decadent as it sounds. There is so much flavor happening. Sweet roasted garlic. Peppery thyme. Pepper jack and cheddar cheeses. 

Let’s talk about everything you’ll need to make it. 

Roasted Garlic and Thyme Macaroni and Cheese Ingredients: 

You’ll need a handful of ingredients to make this macaroni and cheese. Most of which you’ll probably have on hand already. 

• ELBOW MACARONI: While elbow macaroni is traditional with macaroni and cheese, you can use any kind of short pasta that you prefer. Shells would be great as would cavatappi or fusilli. 
• WHOLE MILK: Whole milk is going to help give you the perfectly creamy sauce. Fat free or reduced fat milk will be less. 
• BUTTER: Adds decadence to the sauce and helps make the roux. You will also use it to roast the garlic. 
• OLIVE OIL: Will help roast the garlic. 
• GARLIC: I use a whole head of garlic in this recipe. If you want even more garlic flavor, double it up. Garlic lovers will be happy you did. 
• FLOUR: Helps create the roux and thicken the sauce. 
• CHEDDAR CHEESE: For the smoothest results, I recommend shredding the cheese yourself. 
• PEPPER JACK CHEESE: This adds a touch of spiciness to the sauce, you can also use Monterey jack cheese instead. 
• EGG: The idea of putting an egg into macaroni n’ cheese is one that I’ve heard many times before.  Adding egg makes the sauce a bit richer. The egg gives the cheese sauce an ultra creamy texture.  The key is to temper the egg with the hot milk mixture before you add it to the sauce. Tempering prevents the egg from curdling. 
• THYME: Thyme is one of my favorite herbs. It is an earthy, peppery flavor that pairs so well with so many different recipes. I use fresh in this recipe but you can also use dried. Simply remember the ratio 1 tablespoon fresh herbs = 2 teaspoons dried. 
• SALT AND PEPPER 

Step by Step Photos and Instructions: 

Making homemade macaroni and cheese is actually pretty easy! Follow along with these step by step photos and instructions. 

• STEP #1: Cut 1/4 inch off the top of the bulb of garlic to expose the cloves beneath, but do not peel the garlic, you want to roast it in the skin. Place bulb on a piece of aluminum foil, place butter on top and sprinkle with kosher salt. Bring up all sides of aluminum foil and twist together to close. Cook for 40 – 45 minutes or until garlic cloves are soft and golden in color. Allow to cool. Once cool, use a fork to remove the garlic cloves. Mash. Set aside.
• STEP #2: Cook pasta according to package directions. Drain and set aside. 
• STEP #3: Melt the butter in a large pot over medium heat. Whisk in the flour. Allow to cook for one minute. Slowly whisk in the milk. Heat to a simmer but do not boil. It will start to thicken slightly.
• STEP #4: Slowly whisk a couple tablespoons of the heated milk mixture into the egg to temper it. Pour into the milk mixture.
• STEP #5: Whisk in the cheese and allow to melt. Whisk in the mashed roasted garlic, fresh thyme, black pepper and 1/2 teaspoon kosher salt. Stir in the pasta. Mix well. Remove from heat and let stand for 5 minutes so sauce can thicken. 
• STEP #6: Stir, adjust seasoning if necessary. Serve immediately. Sauce will thicken as it cools. 

Storage and Leftovers: 

Store any leftovers in the refrigerator. Reheat slowly over heat. You might need to add a little milk to make it creamy again. 

Looking for more Macaroni and Cheese Recipes? I’ve got you covered! 

Oven Baked Macaroni And Cheese is a classic comfort food side dish. This easy mac n’ cheese recipe is creamy and cheesy, topped with bread crumbs and baked.

Havarti Dill and Bacon Mac n’ Cheese is every bit as delicious as it sounds. With smoky bacon and tangy dill its a bright and cheesy mac and cheese everyone will love! 

The Best Stovetop Mac and Cheese is made with three different cheeses and done on the stovetop. It’s creamy, cheesy and destined to be a family favorite! 

Note: Originally published 2012. Updated with new photos, an improved recipe, step by step photos and nutrition information in 2026.

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When it comes to soft cheeses, Goat Cheese is one of my absolute favorites. Its tangy, creamy and good when added to just about anything. It is great when you add it to salads like this Spinach Cranberry Salad. Or small snacks like these Fig and Goat Cheese Bites. Or my personal favorite, Whipped Goat Cheese with Roasted Garlic. Basically, any way it is served you can bet that it’s going to be a hit around here.

And this Goat Cheese Dressing is the latest hit! Just like my Feta Dressing, this is not only great on salads but also on roasted vegetables or even as a french fry dip.

Let’s talk about what you’ll need to make it.

Goat Cheese Dressing Ingredients:

• GOAT CHEESE: You’ll need 4 ounces of goat cheese softened to room temperature. Since we are blending you can either use a 4 ounce log or 4 ounces of crumbles.
• BUTTERMILK: To help add creaminess and a bit more tang.
• OLIVE OIL: To help emulsify the dressing.
• LEMON JUICE AND LEMON ZEST: Adds acidity and brightness.
• GARLIC: I only used one small clove for this recipe because I didn’t want to overpower the dressing. I would start there and then decide if you want to add more.
• DRIED BASIL: Will add an herby sweetness.
• HONEY: Adds more sweetness to balance out the tart, tanginess of the goat cheese.
• SALT/PEPPER

Step by Step Photos and Instructions:

You’ll need a blender or small food processor to make this dressing. I use a small 3.5 cup mini food processor. It works perfect for this recipe and other dressing and sauce recipes.

STEP #1: Combine all of the ingredients together in the bowl of the food processor. Pulse until smooth.

STEP #2: Season to taste with salt and pepper and allow to set for 20 minutes so that the flavors can mingle. Serve.

Storage and Leftovers:

Store any leftover dressing in an airtight container in the refrigerator. I like to use small mason jars for this. Use within 4 days.

Want more goat cheese recipes? Try these:

Basil Whipped Goat Cheese is a quick, easy appetizer. This soft spreadable cheese is perfect to add to charcuterie boards or spread on crostini. 

Herb Marinated Goat Cheese with olive oil, garlic, capers, dill and chives is perfect for parties. Great with crackers or crostini!

This Baked Goat Cheese with Tomatoes is the perfect appetizer recipe. Sweet roasted tomatoes, garlic and goat cheese make a flavorful addition to any party!

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A few years ago I made Brussels Sprouts Gratin while on my mission to give Brussels Sprouts the respect they deserve. It was creamy, decadent and that crispy top? Just like heaven! And it actually turned a couple Brussles sprouts haters in my life into lovers. So I thought, why not give artichokes the same treatment?

While Artichokes don’t usually have the same problem because they are widely loved, I still thought they could use the gratin treatment. The sauce is decadent with a hint of peppery thyme and garlic. The Gruyere cheese gives a melty cheesy layer and the panko on top is just the perfect amount of crunch. Believe me. Everyone is going to love this one!

Let’s talk about what you’ll need to make it.

Artichoke Gratin Ingredients:

• ARTICHOKE HEARTS: Canned artichoke hearts are perfect for this recipe. You could also use thawed, frozen artichoke hearts. Don’t use marinated artichoke hearts as they will add a different flavor to the dish.
• OLIVE OIL: To saute the artichoke hearts as well as add to the breadcrumbs so they crisp up in the oven.
• SALT/PEPPER/GRANULATED GARLIC: To season the artichokes before sauteeing. You can use garlic powder instead of granulated garlic if that is what you have. If you only have garlic salt you can use that too, simply omit the additional salt.
• BUTTER: To saute the shallots and garlic in the cream sauce.
• GARLIC/SHALLOTS: Aromatics add a savory flavor to the cream sauce.
• THYME: I use dried thyme because I always have it on hand. You can use fresh too if you like.
• HEAVY CREAM: Make sure you use heavy cream and not half/half or whole milk. Heavy cream is going to give you the most decadent results.
• GRUYERE CHEESE: Is the typical cheese used for gratin recipes. It melts well and has a sharp flavor. You can also use jack cheese.
• PANKO BREAD CRUMBS: These are going to give the topping of the artichoke gratin the perfect golden crunch.

Step by Step Photos and Instructions:

Artichoke Gratin might sound like a fancy side dish, but it’s actually really easy to make! Follow along with these step by step photos to help guide you along the way.

• STEP #1: Drain the artichokes well and pat gently with a paper towel to try them. Season them with salt, pepper and granulated garlic.
• STEP #2: Heat olive oil in a skillet over medium heat. Add in seasoned artichoke hearts. Cook just until they start to brown at the edges. Gently turn with a spatula. They might start to break apart but that is ok. Transfer to a 9 inch round tart dish (or similar sized pan).
• STEP #3: Melt butter in a small saucepan over medium heat. Add shallots, garlic and thyme. Cook just until fragrant, about 1 minute. Slowly stir in heavy cream. And cook just until it starts to steam.
• STEP #4: Pour cream mixture over the top of the artichokes.
• STEP #5: Sprinkle shredded Gruyere cheese over the top of the artichokes. Make sure to spread it out evenly.
• STEP #6: Combine panko breadcrumbs with oil and sprinkle over the top of the dish. Sprinkle with salt, pepper and a little more thyme. Bake in preheated oven for 15 minutes. Turn on broiler and broil for 1 – 2 minutes or until golden brown and bubbly. Serve.

Storage and Leftovers:

Store any leftovers in the refrigerator and reheat within a few days.

Looking for more artichoke recipes? Try these!

Crispy, crackly, and totally craveable. Carciofi alla Giudia are Roman-Jewish fried artichokes that bloom like flowers and taste like pure golden magic.

These Prosciutto Wrapped Artichoke Hearts are marinated in sweet balsamic and wrapped with salty prosciutto. The perfect bite for your next party or gathering.

Easy Artichoke Tapenade is the perfect spread for breads, to add to sandwiches and is a must for cheese boards. Make it for your next party!

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Asparagus Fries are every bit as addicting as they sound. Coated in a light batter, fried to perfection and dipped in a creamy caper aioli. 

One of my favorite things about spring, besides the sunshine, blossoming flowers and birds chirping is the arrival of one of my favorite veggies: asparagus. 

And while I will eat asparagus just about any way it is prepared, these Asparagus Fries are by far one of my favorite ways to enjoy them if I am looking for a little indulgence. The batter is light and crispy. The asparagus perfectly tender. And the caper aioli? That just sends it to a whole new level. 

Let’s talk about what you’ll need to make it. 

Asparagus Fries Ingredients: 

• ASPARAGUS: When you’re picking out your fresh asparagus make sure that you find spears that are crisp and not limp. They are going to give you the best texture for fries. 
• ALL-PURPOSE FLOUR/EGG/ICE WATER/SALT: This will make the tempura batter. Ice water is important because it helps to create a light, crisp batter by helping prevent gluten from forming. 
• MAYONNAISE: Rather than making aioli from scratch, we’re going to use mayonnaise as the base for the aioli in this recipe. 
• GARLIC: A small garlic clove will add just enough garlic flavor to the dip. 
• LEMON JUICE: Adds brightness and acidity to the dip. 
• CAPERS: There are two kinds of capers that you are likely to see at the grocery store: non-pareil and capote. Capote are larger and I tend to use non-pareil in most recipes. 

Step by Step Photos and Instructions: 

• STEP #1: Make the aioli first to give it a chance to all of the flavors to meld. 
• STEP #2: Heat 1/4 inch of oil in a skillet over medium heat until 350 degrees F. Make your batter immediately before you’re ready to cook the fries. Whisk together the flour, egg, ice water and a pinch of salt. 
• STEP #3: Hold the end of the asparagus with your thumb and forefinger and bend until it breaks. Dip the asparagus into the wet batter and let the excess drip off. 
• STEP #4: Fry the asparagus fries, in batches if necessary to not over crowd the pan. Transfer to a paper towel lined plate. Sprinkle with salt and serve with caper aioli. 

Storage and Leftovers: 

Like any fried food, I recommend eating the asparagus fries right after they are made. The caper aioli, however, can be made in advance. Simply keep it covered and in the refrigerator. 

Looking for more Asparagus recipes? Check these out! 

This Baked Asparagus is springtime veggie perfection. Topped with crispy bread crumbs and parmesan cheese and a must for your Easter table!

The best way to celebrate asparagus season! This easy bacon wrapped asparagus is made in the oven and ready in a flash. A perfect summer side dish.

Classic Risotto with asparagus, mushrooms and shallots. It’s a hearty meal, loaded with spring flavor. 

Note: Originally published in 2017. Updated in 2026 with new photos, step by step photos and nutrition information.

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This Smoked Salmon Salad is loaded with spinach, smoked salmon, walnuts and a delectable caper vinaigrette. Makes a hearty lunch or dinner!

One of my most popular recipes has always been my Baked Salmon with Lemon Caper Butter. And I totally understand because I just love the combination of salmon and capers together. That is why I just knew that a salad with both of those flavors would absolutely shine as well.

I’ve been on a big salad kick lately. Enjoying a big salad for lunch (and in the summer dinner too) is one of my favorite things. This salad doesn’t have a ton of ingredients but it is big on flavor. The smoked salmon, the walnuts, the caper vinaigrette. It really is a powerhouse of a salad and you’re going to love it.

Let’s talk about what you’ll need to make it.

Smoked Salmon Salad with Caper Vinaigrette Ingredients:

This recipe is essentially broken into two: the base of the salad and the vinaigrette.

For the salad you’ll need:

• BABY SPINACH LEAVES: I love to use baby spinach in salads because it is more tender than mature spinach so it’s great raw.
• WALNUTS: Chopped walnuts add protein and crunch to the salad. You can use salted or unsalted but keep in mind that smoked salmon and capers are both salty so adding salted walnuts might be a bit much.
• SMOKED SALMON: The star of the show! I’ve used a regular smoked salmon and a spicy smoked salmon and both were fantastic in this salad.
• PEPPER

For the dressing you’ll need:

• OLIVE OIL AND WHITE WINE VINEGAR: The base of any good vinaigrette starts with a good olive oil and vinegar. I use white wine vinegar in this recipe because of it’s subtle sweetness. If you don’t have any the best substitutes are rice vinegar, red wine vinegar or apple cider vinegar.
• GARLIC: The garlic in this recipe is raw so I don’t like to add too much or it will overpower the dressing. If you do want a garlic dressing though, be sure to check out my garlic vinaigrette.
• SHALLOTS: Shallots in the dressing will add a subtle oniony flavor to the salad without being overpowering.
• DIJON MUSTARD: Adds mustard flavor as well as helps the dressing emulsify when you whisk it together.
• CAPERS: Capers are the briny, salty bud of a flower and I absolutely adore them. They add such a burst of flavor to this salad and dressing.

Step by Step Photos and Instructions:

Making this salad is just as easy as making any other salad. You can even make the dressing in advance if you like. If you make it well in advance simply refrigerate it. Keep in mind that olive oil will solidify in the cold temperatures so you’ll need to bring it to room temperature before using.

• STEP #1: Make the dressing first since it is better after the flavors have had a chance to meld for a bit. Simply combine all of the ingredients together in a bowl and whisk together until emulsified. Alternatively, you can place all ingredients in a jar with a lid and shake to emulsify.
• STEP #2: When ready, combine the baby spinach, salmon and walnuts together in a bowl large enough that you can toss the salad in.
• STEP #3: Drizzle a couple tablespoons of the dressing over top of the salad and toss to coat. Add more dressing as desired. Add more fresh cracked pepper and serve.

Storage and Leftovers:

Like any salad, this smoked salmon salad is best enjoyed right after it is dressed. You can prepare both the dressing and the salad a head of time and refrigerate until just before serving. Once you’re ready, dress the salad. Any leftover dressing will keep in the refrigerator for several days.

Looking for more salads that eat like a meal? Try these hearty salad recipes:

With peppery arugula, sweet summer tomatoes, creamy burrata and crisp garlic toasts, this Arugula Burrata Salad will be your go-to all summer long.

You will love this Greek Chopped Salad! This hearty salad is made with lettuce, olives, tomatoes, red onion and chickpeas tossed in a creamy feta dressing.

Grilled Steak Salad with caramelized onions, mushrooms and a tangy Dijon Vinaigrette is a flavorful summer salad everyone will love!

Note: Originally published in 2010. Updated in 2025 with an improved recipe, new photos, step by step photos and nutrition information. 

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I’ve seen a variation of these Sheet Pan Kebabs in several viral videos on social media and decided that I just have to try them. And I am so glad that I did. My family absolutely loved how flavorful these are and I love how easy they are to make and how versatile they are.

There are many different kebabs through out the world. In the US we’ve got shish-kebabs that are made with meat and veggies. Asian style kebabs are usually made with beef, chicken and asian seasonings. For this recipe, we’re exploring the flavors of Middle Eastern cuisine with onions, garlic, cilantro and shawarma seasoning. And unlike traditional kebabs which are usually on skewers, these are made easy in a sheet pan.

Let’s talk a little bit more about what you’ll need to make them.

Sheet Pan Chicken Kebabs Ingredients:

• GROUND CHICKEN: You can use ground white meat or dark meat for this recipe. Make sure that you buy plain ground chicken and not chicken sausage because that will have other seasonings that you don’t want.
• ONION: Yellow onion works great for this recipe. You could also use red or sweet onion if that is what you have on hand.
• GARLIC
• OLIVE OIL
• CILANTRO: If you don’t like cilantro you can omit it.
• SHAWARMA SEASONING BLEND: This is a blend of seasonings like coriander, cumin, paprika, ginger, sumac, cinnamon and cloves. You can make your own but I don’t usually have all of the necessary spices on hand so I bought this blend (affiliate link). I can see myself using this on grilled meats, veggies or even sprinkled over french fries.
• SALT

Step by Step Photos and Instructions:

Making these sheet pan chicken kebabs is so easy and one of the reasons that I love them so much. Follow along with these step by step photos and instructions.

• STEP #1: Preheat oven to 400 degrees. Line a 10×15 (or similar sized) sheet pan with parchment paper.
• STEP #2: Combine all of the ingredients together in a bowl. Using clean hands mix until well combined.
• STEP #3: Press meat into a rectangle about 1/2 inch thick onto prepared parchment paper. Make sure that its even all around.
• STEP #4: Use a knife to score into 8 “kebabs”. This won’t cut all the way through them but will make them easier to cut once cooked.
• STEP #5: Bake in preheated oven and cook for 10 minutes or until browned and cooked through. Slice through

You can serve these sheet pan chicken kebabs by themselves with some garlic rice or serve them with some warm pita in a gyro with some tzatziki spooned over the top.

Storage and Leftovers:

Store any leftovers in the refrigerator and use within three days.

Busy weeknight? I’ve got you covered. Check out these other easy weeknight meals:

This White Bean and Sausage Skillet is the easy weeknight dinner you need! With beans, bacon, sausage and cajun seasonings it can be on your table in 30.

Kielbasa Fried Rice is a delicious twist on the classic! Made with smoky kielbasa, brussels sprouts, carrots and of course, a fried egg. Perfect for weeknights!

Chili Crisp Shrimp is a quick and easy weeknight dish! This buttery, spicy shrimp is great served over steamed rice.

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Tzatziki Sauce is a creamy, tangy Greek yogurt dip with dill, garlic, cucumber and lemon. It’s full of flavor and perfect for pita, gyros, grilled meats and veggies.

Tzatziki Sauce is a classic Mediterranean dip that you’ll often find served along side pita, veggies, fries, and gyros. It also serves as a great sauce to spoon over grilled meats like chicken or lamb. 

And guess what, it is so easy to make at home so that you can have it on hand at all times. And believe me, you’ll want to have it on hand at all times. 

Let’s talk about what you’ll need to make it. 

Tzatziki Sauce Ingredients: 

You’ll only need a handful of ingredients to make this sauce and you might even have most of them on hand already. 

• GREEK YOGURT: Greek yogurt is thicker and tangier than regular yogurt. It also has a higher protein content. 
• CUCUMBER: You can use regular or english cucumber in this recipe. It is important to make sure that it is peeled and the seeds are removed. Removing the seeds will make sure that your tzatziki doesn’t get too watery. 
• GARLIC: Because the garlic is raw in this recipe I really recommend using a garlic press to crush the garlic. That way you won’t have big chunks of garlic. 
• DILL: You can use fresh or dried dill in this recipe. I always have dried dill on hand so that is what I use. 
• OLIVE OIL: To add a little fat to the recipe. 
• LEMON JUICE: Adds acidity and brightness. 
• SALT/PEPPER

Step by Step Photos and Instructions: 

In addition to not requiring a lot of ingredients, tzatziki is also really easy to make. The hardest part is going to be allowing it chill in the refrigerator a bit so that the flavors meld. 

STEP #1: Use a spoon to remove all of the seeds from the cucumber and dice small. 

STEP #2: Combine all of the ingredients together in a bowl. Mix well. 

STEP #3: Refrigerate for at least 1 hour to give all of the flavors a chance to meld. Serve cold with pita, veggies or as a condiment. 

Storage and Leftovers: 

Store any leftovers covered in the refrigerator and use within 3 – 4 days. It’ll start to get watery and the flavor and texture will degrade after that. 

Looking for more easy condiments to make at home? Try these: 

Creamy Blue Cheese Dressing is easy to make at home! This classic dressing only has a handful of ingredients and is perfect for salads or as a dip.

So long ketchup! Garlic Aioli is the french fry dip you need to be using. This recipe is made with mayonnaise, lemon, olive oil and garlic. It’s easy, quick and perfectly creamy.

Chimichurri sauce is a classic Argentinian condiment. It’s flavorful, versatile and is done in a flash! Use on beef, chicken, seafood and tacos!

Note: originally published in 2014. Updated in 2026 with an improved recipe, photos, step by step photos and nutrition information.

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