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Clean recipe · simplehomeedit.com

Juicy Oven-baked Chicken Kebabs

These Juicy Oven-baked Chicken Kebabs are packed with flavour, beautifully caramelised around the edges and incredibly easy to make. Served with creamy yoghurt garlic sauce, fresh tomato and onion salad and all your favourite toppings, they’re a family-friendly fakeaway dinner that everyone can customise to their liking.

Original recipe: simplehomeedit.com

Yield:
6 servings
Prep:
10 min
Cook:
25 min
Total:
35 min
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Juicy Oven-baked Chicken Kebabs

Ingredients

  1. 1 kg minced (ground) chicken (if you want to make a beef or lamb version, see note 1)
  2. 1 brown onion, grated
  3. 1 tbsp freshly minced garlic
  4. 2 tbsp tomato paste
  5. 1 tbsp sweet paprika
  6. 2 tsp dried cumin
  7. 1 tsp onion powder
  8. 1 tsp garlic powder
  9. 1 tsp oregano
  10. 2 tsp sea salt flakes
  11. ½ tsp freshly cracked black pepper
  12. 2 tbsp finely chopped coriander (cilantro) – can be substituted with flat-leaf parsley
  13. Olive oil spray
  14. 125 g plain Greek yoghurt
  15. 125 g whole-egg mayonnaise
  16. 1 garlic clove, finely minced
  17. 1 tbsp lemon juice
  18. 1 tbsp olive oil
  19. ½ tsp sea salt flakes
  20. 200 g cherry tomatoes, quartered
  21. ¼ red onion, very finely sliced
  22. 2 tbsp finely chopped flat-leaf parsley
  23. ½ tsp sumac
  24. 1 tbsp olive oil
  25. 1 tbsp lemon juice
  26. 1 pinch sea salt flakes
  27. Flatbreads (see note 2)
  28. Hummus (optional)
  29. Lemon wedges (optional)

Instructions

  1. Preheat the oven – Preheat the oven to 240°C (475°F) (220°C/425°F) fan-forced. Line a large baking tray with baking (parchment) paper.
  2. Make the chicken mixture – Combine all the chicken kebab ingredients – except the oil – in a large bowl. Mix until just combined (avoid overmixing as this can make the kebabs tough).
  3. Shape onto tray – Transfer the mixture to the prepared tray and press it into a large rectangle approximately 28 x 20 cm (11 x 8 inches), about 1.5–2 cm (½–¾ inch) thick. Use damp hands or the back of a spoon to smooth the surface.
  4. Score and notch – Using a knife or spatula, score the mixture into long kebab-style strips without cutting all the way through. Lightly spray or brush with olive oil.
  5. Bake – Bake on the top rack in the oven for 22–25 minutes, or until golden brown and cooked through, with crisp edges. Keep an eye on it from the 18-minute mark – depending on your oven and tray thickness, it may cook slightly faster. Optional: Grill (broil) in the oven for the final 1–2 minutes if you want deeper browning. If excess liquid releases during baking, carefully drain it from the tray halfway through cooking to help the kebabs brown properly.
  6. Make the sauce – Combine all the yoghurt garlic sauce ingredients in a bowl and mix well.
  7. Make the tomato and onion salad – In a separate bowl, combine the salad ingredients and mix well to combine.
  8. Assemble and serve – Once the chicken is cooked, use the scored lines as a guide and slice through to separate the kebabs. Serve the chicken piled onto flatbreads with hummus (if using), the yoghurt garlic sauce and tomato and onion salad. Serve lemon wedges on the side, if desired.