Sheet Pan Chicken Kebab with Yogurt Dip and Salad

Directions

1. 1

   Preheat your oven to 200°C (400°F).

2. 2

   In a bowl, add the ground chicken breast. Sprinkle with red pepper flakes, paprika, sumac, cumin, and dried herbs.

3. 3

   In a food processor, add chopped onion, red bell pepper, fresh parsley, and garlic cloves. Blend until finely minced.

4. 4

   Add the blended vegetable mixture to the ground chicken and spices. Season with salt. Mix everything thoroughly by hand until well combined.

5. 5

   Press the chicken mixture evenly into a rectangular baking pan, creating a compact layer.

• 500 g Ground chicken breast
• tsp Red pepper flakes
• tsp Paprika
• tsp Sumac
• tsp Cumin
• tsp Dried herbs (e.g., oregano/thyme)
• 1 small Onion
• 0.5 medium Red bell pepper
• 0.25 bunch Fresh parsley (for kebab)
• 4 cloves Garlic cloves (for kebab)
• tsp Salt (for kebab)