Sheet Pan Chicken Kebabs (Traybake Kebabs)

Ingredients

• 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

Method

1. Finely chop the onions, garlic, and red pepper. Squeeze out excess liquid from the vegetables so the mixture doesn't become too wet.
2. Combine the chopped vegetables with the chicken mince, fresh coriander, and all the spices and seasonings.
3. Mix thoroughly until fully combined.
4. Let the mixture marinate for at least 1 hour, or overnight for best flavor, though it can be cooked immediately if needed.
5. Spread the mixture evenly onto a baking sheet and divide into individual portions using a knife or spatula.
6. Bake in a preheated oven at 350°F for 20 minutes. Halfway through, remove the tray, drain off any liquid, and re-shape the portions.
7. Return to the oven and bake at 400°F for 5-6 minutes until golden and slightly crisp on top.
8. Serve hot with naan and salad, or use in a wrap or over rice.