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Chicken Kebabs

Ingredients

• 2¼ lb ground chicken
• 1 yellow onion, grated
• 1 tbsp freshly minced garlic
• 2 tbsp tomato paste
• 1 tbsp sweet paprika
• 2 tsp dried cumin
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp oregano
• 2 tsp salt
• ½ tsp freshly cracked black pepper
• 2 tbsp finely chopped parsley
• Olive oil spray

Directions

1. Preheat the oven – Preheat the oven to 475°F. Line a large baking tray with parchment paper.
2. Make the chicken mixture – Combine all the chicken kebab ingredients – except the oil – in a large bowl.
3. Mix until just combined (avoid over mixing as this can make the kebabs tough).
4. Shape onto tray – Transfer the mixture to the prepared tray and press it into a large rectangle approximately11 x 8 inches, about ½–¾ inch thick. Use damp hands or the back of a spoon to smooth the surface.
5. Score and notch – Using a knife or spatula, score the mixture into long kebab-style strips without cutting all the way through. Lightly spray or brush with olive oil.
6. Bake – Bake on the top rack in the oven for 22–25 minutes, or until golden brown and cooked through, with crisp edges. Keep an eye on it from the 18-minute mark – depending on your oven and tray thickness, it may cook slightly faster. Optional: Broil in the oven for the final 1–2 minutes if you want deeper browning. If excess liquid releases during baking, carefully drain it from the tray halfway through cooking to help the kebabs brown properly.
7. Assemble and serve – Once the chicken is cooked, use the scored lines as a guide and slice through to separate the kebabs. Serve the chicken piled onto flatbreads with hummus, a yogurt sauce, tomato salad, lemon wedges etc