No, BBQ? No problem …this is a perfect sheet pan recipe especially for the Winter months. Ground chicken is delicately spiced, spread out onto a sheet pan, divided and baked.
What I love about this recipe, is that I can cook it in my oven in the winter months when my BBQ is frozen shut. In this recipe, I’ve used delicious Arabic seasoning but you can swap the seasoning for a Mediterranean, Mexican, Asian-inspired or my other favorite Indian twist. The flavor combinations are endless.
Sheet pan Chicken Kebab Kefta
Ingredients
- 2 lbs ground Chicken
- Salt to taste
- 1 tsp black crushed Pepper
- 2 tbsps 7 spice powder
- 1 tbsp smoked Paprika
- 1 tbsp dried Mint
- 2 tbsps finely diced Garlic
- 1/4 cup finely diced Onion
- 1 tbsp sliced Chilli
- 1/2 cup Parsley
- Juice of half a Lemon
Instructions
- Mix the Chicken with all the other ingredients
- Transfer this to a greased sheet or cookie pan
- Place it in the centre and flatten moving outwards
- Make sure you have a few inches on either side
- Using a flat tool like a bench scraper, just tidy up the sides so you have straight lines
- Use a ruler to mark the kebabs so they are even or eyeball it
- After you have marked everything vertically … just lightly score them horizontally, this mimics the grill marks, but it will also help cool the kebabs
- Now work on the horizontal lines and push them out so there is space between all the kebabs so they get some nice browning on all sides
- Once ready, transfer to a preheated oven at 350 degrees for 30 – 45 mins
- I like to finish off a little with a few minutes in the broiler
- Flip over the kebabs if you like, but be very careful
- This is great in a lettuce wrap or some Arabic pita bread
