Sheet Pan Chicken Kebab with Onion, Tomato, Pomegranate Salad and Garlic Yogurt Sauce

Ingredients

• 2 lb boneless, skinless chicken thighs (Minced)
• 1 large red onion (Finely chopped and squeezed)
• jalapeños (Use 1–2, finely chopped)
• 8 cloves fresh garlic (Minced)
• 1 tbsp fresh parsley (Minced, for the kebabs)
• salt (To taste, for the kebabs)
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp red chili flakes
• 3 tbsp oil (For the kebab mixture, greasing the baking sheet, and drizzling)
• 1 cucumber (Sliced, for the salad)
• 1 red onion (Sliced, for the salad)
• 1 large tomato (Seeded and finely chopped)
• 0.5 cup pomegranate seeds
• 1 tbsp fresh parsley (Chopped, for the salad)
• salt (To taste, for the salad)
• 1 tsp sumac
• 1 tsp lemon juice (For the salad)
• 2 tbsp olive oil (For the salad)
• 0.5 cup plain yogurt (For the sauce)
• 3 tbsp mayonnaise (For the sauce)
• 4 cloves fresh garlic (Finely minced, for the sauce)
• 1 tbsp lemon juice (For the sauce)
• salt (To taste, for the sauce)
• 2 tbsp olive oil (Drizzled into the sauce)
• 1 tsp fresh parsley (Chopped, for the sauce)
• naan or rice (Optional accompaniment for serving)

Steps

1. 1

   In a large bowl, combine the minced chicken thighs, finely chopped and squeezed red onion, chopped jalapeños, minced garlic, parsley, salt, black pepper, garlic powder, onion powder, cumin, and red chili flakes.

2. 2

   Mix thoroughly until all of the ingredients are fully incorporated.

3. 3

   Preheat the oven to 430°F (220°C).

4. 4

   Grease a baking sheet with oil.

5. 5

   Add the chicken mixture to the prepared baking sheet and spread it evenly.

6. 6

   Using a flat surface, divide and shape the mixture into long kebab shapes.

7. 7

   Drizzle the kebabs with additional oil.

8. 8

   Bake on the bottom rack for 10–12 minutes.

9. 9

   Move the baking sheet to the top rack and broil on high for 2 minutes. Flip the kebabs, then broil for an additional 2 minutes, or until lightly golden on both sides.

10. 10

    Remove the kebabs from the oven and avoid overbaking.

11. 11

    In a separate bowl, combine the sliced cucumber, sliced red onion, seeded and chopped tomato, pomegranate seeds, chopped parsley, salt, sumac, and lemon juice.

12. 12

    Drizzle the salad with olive oil and mix gently.

13. 13

    In a small bowl, mix the yogurt, mayonnaise, minced garlic, lemon juice, salt, and chopped parsley.

14. 14

    Drizzle olive oil over the garlic yogurt sauce.

15. 15

    Serve the chicken kebabs with naan or rice, the onion-tomato-pomegranate salad, and the garlic yogurt sauce.

Notes

The source does not specify the number of kebabs or a precise amount of additional oil used for greasing and drizzling. Use a food-safe check for doneness as needed; the source specifically advises avoiding overbaking.

Nutrition per serving

• main
• dinner
• chicken
• Middle Eastern-inspired
• sheet-pan
• baked
• broiled
• high-protein