A delicious sheet pan chicken kebab featuring minced chicken thighs seasoned with spices, complemented by a refreshing onion, tomato, and pomegranate salad, served with a creamy garlic yogurt sauce. Perfect for a quick and flavorful meal.
1: In a large bowl, combine minced chicken, chopped onion, garlic, parsley, salt, pepper, garlic powder, onion powder, cumin, tomato paste and red chili flakes.
2: Mix well until all ingredients are fully incorporated.
3: Preheat oven to 430°F (220°C).
4: Grease a baking sheet with oil.
5: Add the chicken mixture and spread evenly.
6: Divide into long kebab shapes using a flat surface.
7: Drizzle with additional oil.
8: Bake on the bottom rack for 10-12 minutes.
9: Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden from both sides.
10: Remove from oven; avoid overbaking.
11: In a separate bowl, combine cucumber, red onion, tomato, pomegranate seeds, parsley, salt, sumac, and lemon juice.
12: Drizzle with olive oil and mix gently.
13: In a small bowl, mix yogurt, mayonnaise, garlic, lemon juice, salt, and parsley.
14: Drizzle with olive oil.
15: Serve chicken kebabs with naan or rice, onion, tomato, pomegranate salad and garlic yogurt sauce.
