Empty My Fridge
Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
Ingredientes
- Ground chicken1 lb
- Red onion · finely diced½
- Garlic · paste2 colheres de chá
- Ginger paste1 colher de chá
- Chili pepper · minced1 colher de chá
- Coriander seed1 colher de sopa
- Garam masala1 colher de chá
- Cumin · ground½ colher de chá
- Chili powder½ colher de chá
- Cilantro · chopped1 ½ xícara
- Salt1 ½ colher de chá
- Olive oil1 colher de sopa
- Lachha pyaaz1 xícara
Modo de preparo
- Preheat the oven to 400°F (200°C). Line a sheet pan with parchment and lightly spray it with oil.
- In a bowl, mix all the kebab ingredients thoroughly until well combined.
- Spread the mixture on the pan into an 8x8-inch square. Cut it in half, then cut each half lengthwise into four strips in total, leaving small gaps between them.
- Make horizontal indentations about 1/2 inch apart along each strip. Smooth the edges as needed 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.
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