A flavorful sheet pan chicken kebab made with minced boneless chicken thighs, mixed with spices and herbs, and served alongside a refreshing onion, tomato, pomegranate salad and garlic yogurt sauce.
1: In a large bowl, combine minced chicken, chopped onion, garlic, jalapeños, 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 the oven; avoid overbaking.
11: In a separate bowl, combine cucumber, red onion, tomato, pomegranate seeds, parsley, salt, sumac, and lemon juice for the salad.
12: Drizzle with olive oil and mix gently.
13: In a small bowl, mix yogurt, mayonnaise, garlic, lemon juice, salt, and parsley for the garlic yogurt sauce.
14: Drizzle with olive oil.
15: Serve chicken kebabs with naan or rice, onion, tomato, pomegranate salad, and garlic yogurt sauce.
