Ingredients

2 lbs boneless, skinless chicken thighs, minced
1 large red onion, finely chopped and squeezed
2 tbsp tomato paste
1-2 jalapeños, finely chopped
8-9 cloves fresh garlic, minced
1 tbsp freshly minced parsley
TT Salt
1 tsp black pepper
1 tbsp garlic powder
1 tbsp onion powder
1 tsp ground cumin
1 tsp red chili flakes
3 tbsp oil

Instructions

1. In a large bowl, combine minced chicken, chopped onion, garlic, jalapeño’s parsley, salt, pepper, garlic powder, onion powder, cumin, tomato paste and red chili flakes.
2. Mix well until all ingredients are fully incorporated.
3. Preheat oven to 425°F (220°C).
4. Grease a baking sheet with oil.
5. Add the chicken mixture and spread evenly.
6. Divide into long kebab shapes using a flat surface.
7. Drizzle with additional oil.
8. Bake on the bottom rack for 10-12 minutes.
9. Broil on the top rack for 2 minutes on high, flip, and broil for an additional 2 minutes or until lightly golden from both sides.
10. Remove from oven; avoid over baking.

Serve

• Serve chicken kebabs with naan, rice & tzatziki

Inspired by

• Iram Mansoor