Sheet Pan Chicken Kebabs
Sheet Pan Chicken Kebabs
Ingredients
For the Chicken Kebabs
- 500 grams chicken mince, squeeze out excess water
- 1 large onion, minced
- 1/2 cup coriander leaves, chopped
- 1 tablespoon ginger garlic paste
- 2 green chilli, chopped
- 2 tablespoons coriander seeds
- 2 tablespoons pomegranate seeds, (anardana)
- 1 tablespoon red chilli flakes
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/2 tablespoon garam masala powder
- 1 teaspoon black pepper
- to taste salt
- 1/2 cup red bell pepper, chopped
- as needed cooking oil spray
Instructions
- 1
In a large mixing bowl, combine the chicken mince (ensuring excess water has been squeezed out), minced onion, chopped green chillies, fresh coriander leaves, and ginger garlic paste.
⏱️ 5 min
- 2
Add the dry spices: coriander seeds, pomegranate seeds (anardana), red chilli flakes, cumin powder, turmeric, garam masala powder, and black pepper. Stir in the chopped red bell pepper.
⏱️ 3 min
- 3
Season the mixture generously with salt to taste. Mix all the ingredients together thoroughly until well combined and uniform.
⏱️ 5 min
- 4
Line an air fryer tray or a sheet pan with baking paper. Transfer the chicken mixture onto the lined tray and press it down evenly to form a flat, compact layer.
⏱️ 3 min
- 5
Using a spatula or knife, create individual kebab shapes by making parallel cuts across the mixture, then perpendicular cuts, forming a grid pattern. This helps in easy portioning after cooking.
⏱️ 2 min
- 6
Lightly spray the top of the shaped kebabs with cooking oil.
⏱️ 1 min
- 7
To air fry: Cook at 180°C for 15 minutes. To bake in an oven: Preheat oven to 200°C and bake for 18-20 minutes, or until cooked through and golden brown.
⏱️ 15 min•🌡️ 180
- 8
Once cooked, the sheet pan kebabs are ready to be served. Enjoy them as they are with mint chutney, make them into a kebab roll, or pair them with rice. Garnish with fresh onion rings and mint chutney if desired.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Sheet Pan Chicken Kebabs
For the Chicken Kebabs
- 500 grams chicken mince, squeeze out excess water
- 1 large onion, minced
- 1/2 cup coriander leaves, chopped
- 1 tablespoon ginger garlic paste
- 2 green chilli, chopped
- 2 tablespoons coriander seeds
- 2 tablespoons pomegranate seeds, (anardana)
- 1 tablespoon red chilli flakes
- 1 teaspoon cumin powder
- 1/2 teaspoon turmeric
- 1/2 tablespoon garam masala powder
- 1 teaspoon black pepper
- to taste salt
- 1/2 cup red bell pepper, chopped
- as needed cooking oil spray
Instructions
- 1
In a large mixing bowl, combine the chicken mince (ensuring excess water has been squeezed out), minced onion, chopped green chillies, fresh coriander leaves, and ginger garlic paste.
⏱️ 5 min - 2
Add the dry spices: coriander seeds, pomegranate seeds (anardana), red chilli flakes, cumin powder, turmeric, garam masala powder, and black pepper. Stir in the chopped red bell pepper.
⏱️ 3 min - 3
Season the mixture generously with salt to taste. Mix all the ingredients together thoroughly until well combined and uniform.
⏱️ 5 min - 4
Line an air fryer tray or a sheet pan with baking paper. Transfer the chicken mixture onto the lined tray and press it down evenly to form a flat, compact layer.
⏱️ 3 min - 5
Using a spatula or knife, create individual kebab shapes by making parallel cuts across the mixture, then perpendicular cuts, forming a grid pattern. This helps in easy portioning after cooking.
⏱️ 2 min - 6
Lightly spray the top of the shaped kebabs with cooking oil.
⏱️ 1 min - 7
To air fry: Cook at 180°C for 15 minutes. To bake in an oven: Preheat oven to 200°C and bake for 18-20 minutes, or until cooked through and golden brown.
⏱️ 15 min•🌡️ 180 - 8
Once cooked, the sheet pan kebabs are ready to be served. Enjoy them as they are with mint chutney, make them into a kebab roll, or pair them with rice. Garnish with fresh onion rings and mint chutney if desired.
⏱️ 1 min