Sheet Pan Chicken Kebabs

25 mins
Serves 8
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Directions

  1. 1Chop up the onions, garlic, and red peppers as finely as possible, using a food processor or manual chopper.
  2. 2Chop up the onions, garlic, and red peppers as finely as possible, using a food processor or manual chopper.
  3. 3Chop up the onions, garlic, and red peppers as finely as possible, using a food processor or manual chopper.
  4. 4Squeeze out all the excess liquid from the chopped vegetables using a cloth.
  5. 5Squeeze out all the excess liquid from the chopped vegetables using a cloth.
  6. 6Squeeze out all the excess liquid from the chopped vegetables using a cloth.
  7. 7Add the chopped vegetables to the chicken mince.
  8. 8Add the chopped vegetables to the chicken mince.
  9. 9Add the chopped vegetables to the chicken mince.
  10. 10Add fresh coriander, cumin, ground coriander, Kashmiri red chili powder, red chili flakes, garam masala, salt, black pepper, and garlic granules to the mixture.
  11. 11Add fresh coriander, cumin, ground coriander, Kashmiri red chili powder, red chili flakes, garam masala, salt, black pepper, and garlic granules to the mixture.
  12. 12Add fresh coriander, cumin, ground coriander, Kashmiri red chili powder, red chili flakes, garam masala, salt, black pepper, and garlic granules to the mixture.
  13. 13Mix all the ingredients thoroughly with your hands until fully combined.
  14. 14Mix all the ingredients thoroughly with your hands until fully combined.
  15. 15Mix all the ingredients thoroughly with your hands until fully combined.
  16. 16Brush a baking tray with oil.
  17. 17Brush a baking tray with oil.
  18. 18Brush a baking tray with oil.
  19. 19Spread the kebab mixture evenly over the baking tray.
  20. 20Spread the kebab mixture evenly over the baking tray.
  21. 21Spread the kebab mixture evenly over the baking tray.
  22. 22Use a knife or spatula to section the mixture into individual kebabs.
  23. 23Use a knife or spatula to section the mixture into individual kebabs.
  24. 24Use a knife or spatula to section the mixture into individual kebabs.
  25. 25Bake in a preheated oven at 180°C for 20 minutes.
  26. 26Bake in a preheated oven at 180°C for 20 minutes.
  27. 27Bake in a preheated oven at 180°C for 20 minutes.
  28. 28Remove the tray halfway through baking, drain any liquid, and redefine the separations.
  29. 29Remove the tray halfway through baking, drain any liquid, and redefine the separations.
  30. 30Remove the tray halfway through baking, drain any liquid, and redefine the separations.
  31. 31Return to the oven and bake at 200°C for 5-6 minutes until golden and slightly crisp on top.
  32. 32Return to the oven and bake at 200°C for 5-6 minutes until golden and slightly crisp on top.
  33. 33Return to the oven and bake at 200°C for 5-6 minutes until golden and slightly crisp on top.

Ingredients

  • 1 kg chicken mince (50:50 thigh to breast)
  • 1 kg chicken mince (50:50 thigh to breast)
  • 1 kg chicken mince (50:50 thigh to breast)
  • 3 small onions
  • 3 small onions
  • 3 small onions
  • 4 garlic cloves
  • 4 garlic cloves
  • 4 garlic cloves
  • 1 red pepper
  • 1 red pepper
  • 1 red pepper
  • 4 tbsp chopped fresh coriander (or parsley)
  • 4 tbsp chopped fresh coriander (or parsley)
  • 4 tbsp chopped fresh coriander (or parsley)
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tbsp ground coriander
  • 1 tbsp ground coriander
  • 0.5 tbsp Kashmiri red chilli powder (use less if using regular chili powder)
  • 0.5 tbsp Kashmiri red chilli powder (use less if using regular chili powder)
  • 0.5 tbsp Kashmiri red chilli powder (use less if using regular chili powder)
  • 1 tsp red chilli flakes
  • 1 tsp red chilli flakes
  • 1 tsp red chilli flakes
  • 0.5 tbsp garam masala
  • 0.5 tbsp garam masala
  • 0.5 tbsp garam masala
  • 2 tsp salt (or to taste)
  • 2 tsp salt (or to taste)
  • 2 tsp salt (or to taste)
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp garlic granules
  • 1 tsp garlic granules
  • 1 tsp garlic granules

Equipment

manual chopperfood processorbowlbaking trayknifespatula

Tips

  • You can make these kebabs with lamb or beef mince instead of chicken.
  • The recipe is a combination of an Adana kebab and a seekh kebab.
  • Marinate the mixture for at least one hour for best results, or overnight if possible.
  • Drain any liquid that collects halfway through baking and redefine the separations.