Easy Sheet Pan Chicken Kebabs

25 mins
Serves 8
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Directions

  1. 1Finely chop the onions, garlic, and red pepper.
  2. 2Squeeze out all the excess liquid from the chopped vegetables.
  3. 3Add the chopped vegetables to the chicken mince along with fresh coriander and all the spices and seasonings.
  4. 4Mix everything very well until fully combined, getting your hands in there.
  5. 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.
  6. 6Spread the mixture evenly over a baking tray or sheet pan.
  7. 7Use a knife or spatula to separate the mixture into portions.
  8. 8Bake in a preheated oven at 180 HrC for 20 minutes.
  9. 9Remove from the oven halfway through, drain any liquid that collects, and redefine the separations.
  10. 10Return to the oven and bake at 200 HrC for 5-6 minutes until golden and slightly crisp on top.
  11. 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.