Sheet Pan Chicken Kebabs
Directions
- 1Finely chop the onions using a manual chopper.
- 2Add garlic cloves to the chopped onions.
- 3Finely chop the red pepper and add it to the onions and garlic.
- 4Squeeze out all the excess liquid from the chopped vegetables.
- 5Add the squeezed chopped vegetables to the chicken mince.
- 6Add fresh coriander, ground cumin, ground coriander, Kashmiri red chilli powder, red chilli flakes, garam masala, salt, black pepper, and garlic granules to the mixture.
- 7Mix everything thoroughly until fully combined.
- 8Brush a baking tray with oil.
- 9Spread the kebab mixture evenly over the oiled baking tray.
- 10Use a knife or spatula to separate the mixture into portions.
- 11Bake in a preheated oven at 180°C for 20 minutes, then remove, drain any liquid, and redefine the separations, then return to the oven 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 fresh coriander (or parsley)
- 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 chopperbowlbaking trayknifespatulatongs
Tips
- You can use lamb or beef mince instead of chicken.
- The recipe is a combination of Adana kebab and seekh kebab.
- Use less red chili powder if using regular chili powder.
- Let the mixture marinate for at least one hour (overnight for best results) or cook straight away if needed.
- Remove the kebabs halfway through baking, drain any liquid, and redefine the separations for optimal results.
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