Sheet Pan Chicken Kabobs

• total tid: 23 minutes

Ingredienser

2 lbs ground chicken

1 small red onion

3–4 garlic cloves

Large handful fresh parsley

1 jalapeño

2 tbsp tomato paste

1 tbsp sumac

1 tsp Aleppo pepper (or chili flakes)

½ tsp ground cumin

1 tbsp smoked paprika

¼ tsp turmeric

Salt and pepper to taste

1 tbsp olive oil

Here’s how I made it:

Fremgangsmåte

Preheat oven to 425°F.

In a small food processor, add 1 small red onion, 3 to 4 garlic cloves, and a handful of parsley. Pulse until finely minced, or finely chop by hand.

In a large bowl, combine 2 lbs ground chicken, the onion-garlic-parsley mix, 2 tbsp tomato paste, 1 finely chopped and deseeded jalapeño, and the spices (1 tbsp sumac, 1 tsp Aleppo pepper, ½ tsp cumin, 1 tbsp smoked paprika, ¼ tsp turmeric, salt, & pepper). Drizzle with 1 tbsp olive oil.

Mix gently until evenly combined. Do not overwork it. Spread the mixture evenly onto a sheet pan.

Use a knife or spatula to score long vertical lines through the meat so each strip looks like an individual kabob & leave a bit of space between them.

Bake for 18–22 mins, then move to the top rack & broil for 3 minutes until golden.

Garlic Yogurt Sauce: Mix ½ cup Greek yogurt, 1 tbsp lemon juice, 1–2 small grated garlic cloves, 1 tbsp chopped fresh dill, and a pinch of salt until smooth.

Salad: Combine 2 diced cucumber, 1 chopped tomato, 1/2 thinly sliced red onion, a handful of chopped parsley, juice of ½ lemon, 1 tsp sumac, salt & pepper. Toss well.

Get your fav rice ready. I used Kaizen high protei rice, but any rice works. Using my rice added 20g protein.

Plate it up with Kaizen rice, 2 chicken skewers, the salad, and garlic yogurt sauce. Finish with a sprinkle of sumac and fresh dill.

If you make it, tag me on @shredhappens

ENJOY!