High Protein Sheetpan Chicken Kebabs
Directions
- 1Combine all ingredients for the Chicken Kebabs.
- 2Form the mixture into kebab shapes.
- 3Place the kebabs on a sheetpan.
- 4Bake in the oven at 190°C for 20-25 minutes.
- 5Drain juices halfway through baking.
- 6While kebabs are cooking, prepare the Garlic Sauce by mixing all listed ingredients.
- 7Prepare the salad by finely dicing 1/2 red onion, dicing 150g cherry tomatoes, and dicing 150g cucumber.
- 8Sprinkle chopped coriander and salt to taste over the salad.
- 9Assemble the kebabs into Lebanese wraps with the garlic sauce and salad.
Ingredients
- 1 kg lean ground chicken (5% fat or less)
- 1 medium brown onion
- 1 red bell pepper
- 4 garlic cloves
- Chopped coriander
- 2 tsp paprika
- 2 tsp cumin
- 2 tsp salt
- 2 tsp pepper
- 1 tsp chilli powder
- 0.5 tsp tumeric
- 1 tbsp olive oil
- 120 g 0% Greek yoghurt
- 30 g light mayo
- 1 tsp garlic powder
- 1 tsp dried dill
- 0.5 tsp salt
- 0.5 tsp pepper
- 0.5 lemon juice
- Splash water for desired consistency
- 0.5 red onion (finely diced)
- 150 g cherry tomatoes (diced)
- 150 g diced cucumber
- Sprinkle Chopped coriander
- to taste Salt
- 4 Lebanese wraps (or any lower calorie kebab wrap - roughly 200 cals each)
Equipment
ovensheetpan
Tips
- When oven baking, drain juices at halfway.
- If meal prepping, store the kebab components (salad, sauce, etc.) in separate containers and wrap the kebabs in foil. Store in the fridge for up to 5 days.
- To reheat the kebabs, air-fry or place in a pan for a few minutes until hot, then assemble and enjoy.
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