Sheet Pan Chicken Kebabs
Directions
- 1Chop up the onions, garlic, and red peppers as finely as possible, using a food processor or manual chopper.
- 2Squeeze out all the excess liquid from the chopped vegetables using a cloth.
- 3Add the chopped vegetables to the chicken mince.
- 4Add fresh coriander, cumin, ground coriander, Kashmiri red chili powder, red chili flakes, garam masala, salt, black pepper, and garlic granules to the mixture.
- 5Mix all the ingredients thoroughly with your hands until fully combined.
- 6Brush a baking tray with oil.
- 7Spread the kebab mixture evenly over the baking tray.
- 8Use a knife or spatula to section the mixture into individual kebabs.
- 9Bake in a preheated oven at 180°C for 20 minutes.
- 10Remove the tray halfway through baking, drain any liquid, and redefine the separations.
- 11Return 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)
- 3 small onions
- 4 garlic cloves
- 1 red pepper
- 4 tbsp chopped fresh coriander (or parsley)
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 0.5 tbsp Kashmiri red chilli powder (use less if using regular chili powder)
- 1 tsp red chilli flakes
- 0.5 tbsp garam masala
- 2 tsp salt (or to taste)
- 1 tsp black pepper
- 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.
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