Sheet Pan Chicken Kebab
Sheet Pan Chicken Kebab is such a brilliant recipe idea for those busy weeknights or even for parties. It delivers everything you want from a kebab: spiced, tender chicken; caramelized edges; and bold flavor.
Ingredients
- 1 lb Ground chicken
- ½ Red onion
- 4 Garlic cloves
- 1 Inch Ginger
- ½ bunch Dill leaves
- 10 sprigs Cilantro leaves
- ½ cup Mint leaves
- 2 Green chili
- 1 tablespoon salt
- 2 tablespoon oil
Spices
- ¼ tablespoon Turmeric powder
- ¼ tablespoon Cumin powder
- ¼ tablespoon Coriander powder
- 2 tablespoon Dried fenugreek leaves
- 1 tablespoon Garam masala powder
Instructions
- Roughly chop the onion, peel the garlic and ginger. Roughly chop the herbs
- Preheat the oven to 400F
- In a food process or chopper, add the onion, herbs, garlic and ginger. Run the food processor to finely chop these together.
- In a bowl, add the ground chicken. To that now add salt, the chopped herbs and onion. Add all the ground spices along with finely chopped green chili. Mix it to incorporate every thing evenly.
- Drizzle oil to a baking sheet
- Add the ground chicken mixture. Now, depending on how big your sheet pan it, you can either spread it to the edge or keep it in the center and flatten the ground chicken evenly. Using a bench scrapper or a spatula, even the edges out.
- Use the bench scrapper or a spatula and divide into length wise. Then score gently each portions.
- Bake for 20 minutes and at the end broil for 5 minutes to get the char on top. I missed doing the broil, but if you can don't miss the step.
- Once done, take it out of the oven and let it rest for 5 minutes before you serve.
- I served it with yellow rice and a garlic yogurt dill dip on the side and some salad.