High Protein Sheet Pan Chicken Kebab
Directions
- 1Finely dice the onion, bell pepper, and garlic using a food processor.
- 2Squeeze out the water from the finely diced vegetables.
- 3Add the diced vegetables to the lean ground chicken.
- 4Add chopped coriander, paprika, cumin, salt, pepper, chilli powder, turmeric, and olive oil to the chicken mixture.
- 5Mix all ingredients together until the mixture changes color.
- 6Spread the chicken mixture evenly onto a greased sheet pan.
- 7Add finger marks to the chicken mixture.
- 8Using a spatula, divide the mixture into 8 kebabs.
- 9Bake the kebabs in the oven at 190°C for 20-25 minutes until golden brown and juicy (drain juices halfway through).
- 10For the garlic sauce, mix Greek yogurt, light mayo, garlic powder, dried dill, salt, pepper, and lemon juice in a bowl.
- 11Add a splash of water to the garlic sauce to get the perfect consistency.
- 12Spread garlic sauce on a Lebanese wrap.
- 13Place two chicken kebabs on the wrap.
- 14Add your salad of choice and more garlic sauce on top of the kebabs.
- 15Roll up the wrap and enjoy.
Ingredients
- 1000 g lean ground chicken
- 1 medium medium brown onion
- 1 red bell pepper
- 4 cloves garlic cloves
- chopped coriander
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp salt
- 2 tsp pepper
- 1 tsp chilli powder
- 0.5 tsp turmeric
- 1 tbsp olive oil
- 120 g 0% Greek yoghurt
- 30 g light mayo
- 1 tsp garlic powder
- 1 tsp dried dill
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 lemon juice
- splash water
- 0.5 red onion (finely diced)
- 150 g cherry tomatoes (diced)
- 150 g diced cucumber
- 4 Lebanese wraps
Equipment
food processorcheeseclothbowlsheet panspatula
Tips
- If meal prepping, store the kebab components in separate containers, then wrap the kebabs in foil. Store in the fridge for up to 5 days.
- To reheat the kebabs, air-fry or place in the pan for a few minutes till hot, then assemble and enjoy!
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