Sheet-Pan Adana-Style Chicken Kebab
40 min635 kcal each
Spiced ground chicken pressed into a tray, scored and baked then grilled crisp, wrapped in flatbread with garlic yogurt and a sumac onion-tomato salad. Kebab-shop flavour with no skewers.
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Plan this recipeIngredients
for 3 servings- Ground chicken907 g
- Red bell pepper1 piece
- Garlic4 clove
- Onion1 piece
- Fresh parsley15 g
- Tomato paste3 tbsp
- Turmeric2 tsp
- Paprika2 tsp
- Ground cumin2 tsp
- Aleppo pepper2 tsp
- Salt1½ tsp
- Red onion½ piece
- Cherry tomatoes150 g
- Sumac1 tbsp
- Red wine vinegar1 tbsp
- Flatbread wraps3 piece
- Greek yogurt, plain, non-fat90 g
Method
Prep 15 min · cook 25 min- Heat the oven to 190 °C.
- Blitz the pepper, onion, three of the garlic cloves and the parsley to a near-purée, then squeeze out as much liquid as you can in a paper towel.
- Mix the chicken with the vegetable purée, tomato paste, turmeric, paprika, cumin, Aleppo pepper and 1 teaspoon salt.
- Spread it flat in an oiled quarter sheet pan and score it in a grid with a knife.
- Bake for 20 minutes, then grill for 4–5 minutes until golden and crisp on top.
- Toss the sliced red onion and quartered tomatoes with the sumac, vinegar and remaining salt; stir the last garlic clove, grated, into the yogurt.
- Spread each flatbread with garlic yogurt, add slices of kebab and the sumac salad, and fold.
- The kebab keeps 4 days in the fridge or 3 months frozen; reheat slices for 60 seconds and assemble wraps fresh.
Nutrition
per servingCal
635
Protein
62g
Carbs
35g
Fat
28g
Of 28g of fat per serving, 8.3g is saturated.
