Easy Mediterranean Chicken Kebabs
Spiced chicken mince baked as sheet-pan kebabs, served with a smoky yoghurt sauce, a bright tomato salad and rice.
Source
Recipe Info
Servings: 4
Prep: 20m
Cook: 25m
Total: 45m
Ingredients
- 900g chicken mince
- 1 small onion
- 4 garlic cloves
- ½ small red pepper
- Large handful of fresh parsley
- 2 tbsp tomato purée
- 1 tbsp sumac
- 1 tsp Aleppo pepper, or chilli flakes
- 1 tbsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp turmeric
- Salt and pepper
- 1 tbsp olive oil
- 300g basmati or brown rice, to serve
- 240g Greek yoghurt
- 1 small garlic clove, grated
- 1 tsp smoked paprika
- ½ tsp Aleppo pepper, or chilli flakes
- 1 tbsp lemon juice
- 1 tsp olive oil
- Pinch of salt
- 150g cherry tomatoes, quartered
- ⅛ white onion, thinly sliced
- 2-3 tbsp fresh parsley, chopped
- 1 tsp sumac
- 1 tbsp lemon juice
- Salt and black pepper
Instructions
- Cook the rice according to the packet instructions and keep warm.
- Preheat the oven to 220°C (200°C fan)/Gas 7.
- Process the onion, garlic, red pepper and parsley in a small food processor until finely chopped.
- Add this to a bowl with the chicken mince, tomato purée, sumac, Aleppo pepper (or chilli flakes), smoked paprika, cumin, turmeric and salt and pepper. Drizzle with the olive oil and mix well.
- Transfer to a sheet pan and spread out evenly. Smooth the edges, then cut vertical lines down the chicken to form individual kebabs with space between them. Add little indentations with the back of a spatula.
- Bake for 18-20 minutes, then move to the top shelf and grill for 2-3 minutes to finish with some colour.
- Meanwhile, for the smoky sauce, mix the Greek yoghurt, grated garlic, smoked paprika, Aleppo pepper (or chilli flakes), lemon juice, olive oil and a pinch of salt.
- For the tomato salad, combine the cherry tomatoes, white onion, parsley, sumac, lemon juice, salt and black pepper. Mix well and leave to sit for a few minutes.
- Serve the kebabs over the rice, with the smoky sauce and tomato salad alongside.