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)
• 1 jalapeños (Use 1–2; finely chopped)
• 8 cloves fresh garlic (Use 8–9 cloves; minced)
• 1 tbsp fresh parsley (minced)
• 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 (for the chicken mixture)
• 1 tbsp tomato paste
• 1 cucumber (sliced)
• 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
• 2 tbsp olive oil (for the salad)
• 0.5 cup plain yogurt
• 3 tbsp mayonnaise
• 4 cloves fresh garlic (finely minced, for the sauce)
• 1 tbsp fresh lemon juice (freshly squeezed)
• salt (to taste, for the sauce)
• 2 tbsp olive oil (for the sauce)
• 1 tsp fresh parsley (chopped, for the sauce)
• additional oil (for greasing the baking sheet and drizzling over the kebabs)
• naan or rice (for serving)

Steps

1. 1

   Preheat the oven to 430°F (220°C).

2. 2

   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, tomato paste, red chili flakes, and 3 tablespoons oil.

3. 3

   Mix thoroughly until the chicken mixture and seasonings are fully incorporated.

4. 4

   Grease a baking sheet with additional 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 kebab mixture with additional oil.

8. 8

   Bake on the bottom rack for 10–12 minutes.

9. 9

   Move the sheet pan 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

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

13. 13

    Drizzle the salad with olive oil and mix gently.

14. 14

    For the garlic yogurt sauce, combine the yogurt, mayonnaise, minced garlic, lemon juice, salt, and chopped parsley in a small bowl.

15. 15

    Drizzle the 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 the exact amount of additional oil used to grease and drizzle, nor a doneness temperature. Avoid overbaking as directed. The source's broiling instruction contains a typo ('dides'), interpreted as 'sides'.

Nutrition per serving

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