#shorts Speedy Indian Chicken Seekh Kebabs (Sheet Pan)

Name: #shorts Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
Total time: 30 min
Ingredients: 1 lb Ground chicken; ½ Red onion, finely diced; 2 tsp Garlic, paste; 1 tsp Ginger paste; 1 tsp Chili pepper, minced; 1 tbsp Coriander seed; 1 tsp Garam masala; ½ tsp Cumin, ground; ½ tsp Chili powder; 1 ½ cups Cilantro, chopped; 1 ½ tsp Salt; 1 tbsp Olive oil; 1 cup Lachha pyaaz

By Ministry of Curry · 30 min

Ingredients

Ground chicken1 lb
Red onion · finely diced½
Garlic · paste2 tsp
Ginger paste1 tsp
Chili pepper · minced1 tsp
Coriander seed1 tbsp
Garam masala1 tsp
Cumin · ground½ tsp
Chili powder½ tsp
Cilantro · chopped1 ½ cups
Salt1 ½ tsp
Olive oil1 tbsp
Lachha pyaaz1 cup

Instructions

Preheat the oven to 400°F and line a sheet pan with parchment, then lightly spray it with oil.
Mix all the kebab ingredients thoroughly in a bowl until well combined.
Spread the mixture on the pan into an 8x8-inch square.
Cut the square in half, then cut each half lengthwise into four strips. Push the mixture slightly apart to leave small gaps between the kebabs.
Make horizontal indentations about ½ inch apart along each strip, smooth the edges, and lightly spray with oil.
Bake at 400°F for 10 minutes, then broil on high for 2–3 minutes until golden brown with slightly charred edges.
Garnish with cilantro and lemon wedges, and serve with mint chutney or yogurt and lachha pyaaz.

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

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Garlic Onion Red onion Ground chicken

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