Sheet Pan Chicken Kebab with Pomegranate Salad and Garlic Yogurt Sauce

Ingredients

• 2 lb boneless, skinless chicken thighs, minced
• 1 large red onion, finely chopped and squeezed
• 1.5 jalapeños, finely chopped (The source gives a range of 1–2 jalapeños.)
• 8.5 cloves fresh garlic, minced (The source gives a range of 8–9 cloves.)
• 1 tbsp fresh parsley, minced (For the kebab mixture.)
• 2 tbsp tomato paste
• salt (To taste.)
• 1 tsp black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp ground cumin
• 1 tsp red chili flakes
• 3 tbsp oil (Used for the baking sheet and to drizzle over the kebabs; the source also calls for additional oil without specifying an amount.)
• 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
• 1 tbsp fresh parsley, chopped (For the salad.)
• salt (For the salad, to taste.)
• 1 tsp sumac
• 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 (For the garlic yogurt sauce, to taste.)
• 2 tbsp olive oil (Drizzle over the finished sauce.)
• 1 tsp fresh parsley, chopped (For the garlic yogurt sauce.)
• naan or rice (Suggested accompaniment; amount not specified.)

Steps

1. 1

   Preheat the oven to 430°F (220°C).

2. 2

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

3. 3

   Mix thoroughly until all of the kebab ingredients are fully incorporated.

4. 4

   Grease a baking sheet with some of the 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, until lightly golden on both sides.

11. 11

    Remove the kebabs from the oven, taking care not to overbake them.

12. 12

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

13. 13

    Drizzle the salad with the olive oil and mix gently.

14. 14

    In a small bowl, combine 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 naan or rice, the onion-tomato-pomegranate salad, and the garlic yogurt sauce.

Notes

The source does not specify an amount for the additional oil used to drizzle the kebabs, nor a food-safety internal temperature. It says to avoid overbaking. The source suggests serving with naan or rice.

Nutrition per serving

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