Easy Sheet Pan Chicken Kebabs
Directions
- 1Finely chop the onions, garlic, and red pepper.
- 2Squeeze out all the excess liquid from the chopped vegetables.
- 3Add the chopped vegetables to the chicken mince along with fresh coriander and all the spices and seasonings.
- 4Mix everything very well until fully combined, getting your hands in there.
- 5Let the mixture sit and marinate for at least one hour if possible, or overnight for best results. If you don't have time, you can skip this step.
- 6Spread the mixture evenly over a baking tray or sheet pan.
- 7Use a knife or spatula to separate the mixture into portions.
- 8Bake in a preheated oven at 180 HrC for 20 minutes.
- 9Remove from the oven halfway through, drain any liquid that collects, and redefine the separations.
- 10Return to the oven and bake at 200 HrC for 5-6 minutes until golden and slightly crisp on top.
- 11Serve hot with naan and salad, as a wrap, or over rice.
Ingredients
- 1 kg chicken mince (50:50 thigh to breast)
- 3 small onions
- 4 cloves garlic
- 1 red pepper
- 4 tbsp chopped fresh coriander
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 0.5 tbsp Kashmiri red chilli powder
- 1 tsp red chilli flakes
- 0.5 tbsp garam masala
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic granules
Equipment
food processormanual choppersheet panbaking trayknifespatulaoven
Tips
- These kebabs can easily be made with lamb or beef mince instead.
- This recipe isn a traditional kebab recipe, rather somewhere in between an Adana kebab and a seekh kebab, combining the best of both.
- The mixture can be marinated for at least one hour or overnight for best results.
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