Sheet Pan Chicken Kebabs

• annokset: 5. Spread the mixture ev
• kokonaisaika: 1 hour 25 minutes

Ainekset

Or should us Brits be calling them Traybake Kebabs??? (As we call them baking trays not sheetpan lol) Ah well we might as well go by the viral name. These could easily be made with lamb or beef mince instead - I just prefer the chicken ones as they are leaner and juicier!! This recipe isn’t a traditional kebab recipe rather somewhere inbetween an Adana kebab and a seekh kebab, combining the best of both!

Ingredients: makes 8-10

1 kg chicken mince (50:50 thigh to breast)

3 small onions

4 cloves garlic

1 red pepper

4 tbsp chopped fresh coriander (or parsley)

1 tbsp ground cumin

1 tbsp ground coriander

½ tbsp Kashmiri red chilli powder (use less if using regular chili powder)

1 tsp red chilli flakes

½ tbsp garam masala

2 tsp salt (or to taste)

1 tsp black pepper

1 tsp garlic granules

Ohjeet

Finely chop the onions, garlic and red pepper, then squeeze out the excess liquid so the mixture doesn’t loosen.

Add the chopped vegetables to the chicken mince along with the coriander and all the spices and seasonings.

Mix everything very well until fully combined.

Let the mixture marinate for at least one hour if possible (overnight for best results) or cook straight away if needed.

In a preheated oven, bake at 180°C for 20 minutes. Remove halfway, drain any liquid that collects and redefine the separations.

Return to the oven and bake at 200°C for 5-6 minutes until golden and slightly crisp on top.

Serve hot with naan and salad or as a wrap or even over rice. #kebab #kebap #easyrecipe #highprotein