Ground Chicken Doner Kebabs - Bold Indian Flavors, One Sheet Pan

Name: Ground Chicken Doner Kebabs - Bold Indian Flavors, One Sheet Pan
Total time: 60 min
Ingredients: 1 lb Ground chicken; 2 tbsp Greek yoghurt; 2 Onion; 2 tsp Garlic, paste; 1 tsp Ginger paste; 1 tsp Chili pepper, paste; 1 tsp Garam masala; 1 tsp Chili powder; 1 tsp Cumin, powder; 1 tsp Coriander seed, powder; 1 ¼ tsp Salt; ¼ tsp Turmeric, ground; 2 Bell pepper; 3–4 Tomato; ½ tbsp Olive oil; ¼ tsp Black pepper, ground; 4 Fresh parathas; ½ cups Cilantro; ½ cups Laccha pyaaz

By Ministry of Curry · 60 min

Ingredients

Ground chicken1 lb
Greek yoghurt2 tbsp
Onion2
Garlic · paste2 tsp
Ginger paste1 tsp
Chili pepper · paste1 tsp
Garam masala1 tsp
Chili powder1 tsp
Cumin · powder1 tsp
Coriander seed · powder1 tsp
Salt1 ¼ tsp
Turmeric · ground¼ tsp
Bell pepper2
Tomato3–4
Olive oil½ tbsp
Black pepper · ground¼ tsp
Fresh parathas4
Cilantro½ cups
Laccha pyaaz½ cups

Instructions

Preheat the oven to 400°F.
In a large bowl, mix the ground chicken, Greek yogurt, grated onion, ginger paste, garlic paste, green chili paste and all the spices until evenly combined.
Split the mixture into two portions. Press each portion thin between two sheets of parchment paper, then roll the parchment up loosely and place both rolls on a large baking tray.
Add the sliced onion, peppers and quartered tomatoes to the same tray. Drizzle with olive oil and season with salt and pepper.
Bake at 400°F for 30 minutes.
Unroll the parchment and tear the chicken into pieces. Serve in warm parathas or lavash with the chutney sauce, roasted vegetables and laccha pyaaz.

Summarized from Ministry of Curry's video. Watch it for the details.

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Garlic Onion Tomato Bell pepper Yoghurt Greek yoghurt Ground chicken

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