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 (For the kebabs)
• 2 tbsp tomato paste (For the kebabs)
• 1 jalapeños, finely chopped (Use 1–2 jalapeños)
• 8 cloves fresh garlic, minced (For the kebabs; use 8–9 cloves)
• 1 tbsp fresh parsley, minced (For the kebabs)
• salt (To taste; for the kebabs)
• 1 tsp black pepper (For the kebabs)
• 1 tbsp garlic powder (For the kebabs)
• 1 tbsp onion powder (For the kebabs)
• 1 tsp ground cumin (For the kebabs)
• 1 tsp red chili flakes (For the kebabs)
• 3 tbsp oil (For the kebab mixture, greasing the baking sheet, and drizzling before baking)
• 1 cucumber, sliced (For the salad)
• 1 red onion, sliced (For the salad)
• 1 large tomato, seeded and finely chopped (For the salad)
• 0.5 cup pomegranate seeds (For the salad)
• 1 tbsp fresh parsley, chopped (For the salad)
• salt (To taste; for the salad)
• 1 tsp sumac (For the salad)
• 1 tsp lemon juice (For the salad)
• 2 tbsp olive oil (For the salad)
• 0.5 cup plain yogurt (For the garlic yogurt sauce)
• 3 tbsp mayonnaise (For the garlic yogurt sauce)
• 4 cloves garlic, finely minced (For the garlic yogurt sauce)
• 1 tbsp freshly squeezed lemon juice (For the garlic yogurt sauce)
• salt (To taste; for the garlic yogurt sauce)
• 2 tbsp olive oil (For the garlic yogurt sauce)
• 1 tsp fresh parsley, chopped (For the garlic yogurt sauce)

Steps

1. 1

   Preheat the oven to 430°F (220°C).

2. 2

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

3. 3

   Mix the chicken mixture thoroughly until all ingredients are fully incorporated.

4. 4

   Grease a baking sheet with oil.

5. 5

   Add the chicken mixture to the 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.

10. 10

    Flip the kebabs and broil for an additional 2 minutes, or until lightly golden on both sides.

11. 11

    Remove the kebabs from the oven and avoid overbaking.

12. 12

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

13. 13

    Drizzle the salad with olive oil and mix gently.

14. 14

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

15. 15

    Drizzle the garlic yogurt sauce with olive oil.

16. 16

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

Notes

The source does not specify the number of kebabs or a precise internal temperature. Naan or rice is suggested for serving but no quantity is provided.

Nutrition per serving

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