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–+ servings

Sheet Pan Chicken Kebabs

Juicy, spiced chicken mince is shaped into kebabs and baked until golden, then served with fragrant turmeric rice, a fresh sumac salad, and a creamy garlic yogurt sauce.
Print Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Fusion, Middle eastern
Servings 6
Calories 650 kcal

Ingredients
  

For the Sheet Pan Chicken Kebabs

  • 1½ kg chicken mince
  • 2 medium onions
  • 1 red pepper
  • 2 green chillies
  • Handful of fresh coriander
  • 2 garlic cloves
  • 2 tbsp tomato paste
  • 1 tbsp chicken tikka masala
  • 1 –2 tsp salt adjust to taste
  • 3 tsp cumin powder
  • 3 tsp coriander powder
  • ½ tsp cinnamon powder
  • 1 tsp cayenne pepper
  • 2 tsp red chilli powder
  • 2 tsp garam masala
  • 1 tsp black pepper
  • Olive oil for drizzling before baking

For the Turmeric Rice

  • 2 tbsp ghee
  • 1 onion chopped
  • 4 garlic cloves chopped
  • 1 tsp turmeric
  • 1 tsp black pepper
  • 2 cups basmati rice
  • 2½ cups chicken or vegetable broth

For the Garlic Yogurt Sauce

  • 2 tbsp Greek yogurt
  • 1 tbsp mayonnaise
  • 1 garlic clove crushed
  • ½ tbsp lemon juice
  • ½ tbsp olive oil
  • Salt and pepper to taste
  • 1 tsp sumac

For the Sumac Salad

  • 1 onion thinly sliced
  • 1 tomato thinly sliced
  • Chopped fresh coriander
  • Juice of 1 lemon
  • Pinch of sumac
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 200°C.
  • In a food processor, pulse the onions, red pepper, green chillies, coriander, and garlic until finely chopped (not watery).
  • In a large bowl, combine the chicken mince with the blended vegetable mixture.
  • Add tomato paste and all the spices.
  • Mix thoroughly until fully combined.
  • Lightly oil a large sheet pan. Shape the chicken mixture into long kebab logs directly on the tray (or flatten evenly and score into portions if preferred).
  • Drizzle olive oil lightly over the top.
  • Bake for 25–35 minutes, or until fully cooked and slightly golden on top. For extra browning, broil for the last 3–5 minutes.
  • Rinse the basmati rice until the water runs clear.
  • In a pot, heat ghee over medium heat.
  • Add chopped onion and sauté until soft and lightly golden.
  • Add garlic and cook for 30 seconds.
  • Stir in turmeric and black pepper.
  • Add rice and toast for 1–2 minutes.
  • Pour in broth, bring to a boil, then cover and reduce to low heat.
  • Cook for 12–15 minutes until rice is fluffy and liquid is absorbed.
  • Let rest covered for 5 minutes, then fluff with a fork.
  • Combine all sauce ingredients in a bowl.
  • Mix until smooth and creamy.
  • Refrigerate until ready to serve.
  • Toss sliced onion, tomato, and coriander together.
  • Add lemon juice, sumac, salt, and pepper.
  • Mix gently and set aside.
  • Serve the juicy chicken kebabs over turmeric rice with a generous spoon of garlic yogurt on top and fresh sumac salad on the side.

Video

Nutrition

Calories: 650kcal
Keyword chicken kebabs, sheet pan kebabs
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