Forget the Skewers: This 1-Pan Trick Reinvents How to Make Kebabs
If you love the flavors of traditional Mediterranean ground chicken kebabs, and dread the shaping and rolling of the sticky chicken mixture, this sheet pan kebab is for you.
- 3 pounds ground chicken
- 1 large onion (220g quartered)
- 2 medium red bell peppers (200g cut into chunks)
- 1/3 cup parsley (roughly chopped)
- 4 large garlic cloves
- 2 teaspoons salt (or to your liking)
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 teaspoons oregano
- Preheat oven to 375°F/ 190°C. Place an oven rack in the upper third of the oven.
- Spray or brush a jelly roll pan with oil, or line with foil and brush the foil with oil, then set aside.
- Place a fine mesh strainer over a large bowl.
- In the bowl of your food processor, add onions, bell pepper, garlic and parsley. Pulse until everything is finely chopped.
- Transfer the mixture into the fine mesh strainer and press with the back of a spoon to squeeze most of the juices out. Do not discard that water, we will use it later.
- Place the squeezed mixture into a large bowl, add chicken, spices and mix everything well.
- Spread the mixture evenly on the baking sheet. With a couple of fingers make long lines (indentation) parallel to the long side of the sheet pan.
- Dip a spatula into the juices that we collected earlier from the veggies and cut onto kebabs.
- Bake on the upper third of your oven for 15-18 minutes. Drain any liquids then return to oven and broil for a few minutes until nicely charred.
Effortless Chicken Kebabs
Kebab/kofta recipes are ones that kids of all ages love. My family, kids and adults, were really excited for this recipe and everyone asked to make it often. Honestly, this was so easy to put together so you could say it is a win-win dinner.
Squeezing the excess liquid from the vegetables and brushing it back onto the chicken provides maximum moisture and flavor.
Pro Tip
Don't Skip the Squeeze: Press the processed vegetables firmly against the mesh strainer. Getting rid of the excess moisture ensures your kebabs hold its shape and roast beautifully instead of steam in their own juices.
