Juicy Oven-baked Chicken Kebabs
Servings: 6
Calories: 466kcal
These Juicy Oven-baked Chicken Kebabs are packed with flavour, beautifully caramelised around the edges and incredibly easy to make. Served with creamy yoghurt garlic sauce, fresh tomato and onion salad and all your favourite toppings, they’re a family-friendly fakeaway dinner that everyone can customise to their liking.
Ingredients
Chicken Kebabs
- 1 kg minced (ground) chicken (if you want to make a beef or lamb version, see note 1)
- 1 brown 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 sea salt flakes
- ½ tsp freshly cracked black pepper
- 2 tbsp finely chopped coriander (cilantro) – can be substituted with flat-leaf parsley
- Olive oil spray
Yoghurt Garlic Sauce
- 125 g plain Greek yoghurt
- 125 g whole-egg mayonnaise
- 1 garlic clove, finely minced
- 1 tbsp lemon juice
- 1 tbsp olive oil
- ½ tsp sea salt flakes
Tomato and Onion Salad
- 200 g cherry tomatoes, quartered
- ¼ red onion, very finely sliced
- 2 tbsp finely chopped flat-leaf parsley
- ½ tsp sumac
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 pinch sea salt flakes
To Serve
- Flatbreads (see note 2)
- Hummus (optional)
- Lemon wedges (optional)
Instructions
- Preheat the oven – Preheat the oven to 240°C (475°F) (220°C/425°F) fan-forced. Line a large baking tray with baking (parchment) paper.
- Make the chicken mixture – Combine all the chicken kebab ingredients – except the oil – in a large bowl. Mix until just combined – avoid overmixing as this can make the kebabs tough.
- Shape onto tray – Transfer the mixture to the prepared tray and press it into a large rectangle approximately 28 x 20 cm (11 x 8 inches), about 1.5–2 cm (½–¾ inch) thick. Use damp hands or the back of a spoon to smooth the surface.
- 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.
- 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: Grill (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.
- Make the sauce – Combine all the yoghurt garlic sauce ingredients in a bowl and mix well.
- Make the tomato and onion salad – In a separate bowl, combine the salad ingredients and mix well to combine.
- 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 (if using), the yoghurt garlic sauce and tomato and onion salad. Serve lemon wedges on the side, if desired.
Notes
Note 1 – For a beef (or lamb) version, check out my Juicy Oven-baked Kebabs recipe – the original viral sensation that inspired this chicken version.
Note 2 – Any supermarket flatbread or pita will work – Lebanese bread, Greek-style pita, or even wraps if that’s what you’ve got. Warm them in a pan or over the flame for best results. (Or if you feel like making your own bread, you could try my 2 Ingredient Flatbread recipe).
Make Ahead
Fridge – The uncooked chicken mixture can be prepared up to 24 hours ahead. Store covered in the refrigerator, then spread onto the tray, score and bake as directed. Freezer – The raw chicken mixture can be frozen for up to 3 months. Thaw overnight in the refrigerator before spreading onto the tray and baking. To cook from chilled – Remove the mixture from the refrigerator while the oven preheats, then spread onto the tray and bake as directed. The raw mixture should be fully thawed in the refrigerator before cooking. It is not recommended to bake directly from frozen. Cooked kebabs – Cooked kebabs can also be frozen. See the leftovers section below for storage and reheating instructions. Yoghurt garlic sauce – You can make this up to 3 days in advance. Store in an airtight container in the fridge. The flavour develops over time – it’s even better the next day!Leftovers
Fridge – Store the cooked chicken kebabs in an airtight container in the refrigerator for up to 3 days. Store the yoghurt garlic sauce and tomato salad separately. Freezer – Freeze the cooked kebabs for up to 3 months. Allow them to cool completely before freezing. Thaw – Defrost the frozen kebabs overnight in the refrigerator before reheating. Reheat – Microwave until heated through, warm in a 200°C (400°F) (180°C/350°F fan-forced) oven for 8–10 minutes or reheat in a sandwich press inside a flatbread. Sauce and salad – The yoghurt garlic sauce will keep in the refrigerator for up to 3 days. The tomato and onion salad is best enjoyed fresh.Nutrition Facts
Juicy Oven-baked Chicken Kebabs
Serving Size
302 g
Amount per Serving
Calories
466
% Daily Value*
Fat
31
g
48
%
Saturated Fat
6
g
38
%
Trans Fat
0.1
g
Polyunsaturated Fat
8
g
Monounsaturated Fat
14
g
Cholesterol
141
mg
47
%
Sodium
1211
mg
53
%
Potassium
825
mg
24
%
Carbohydrates
12
g
4
%
Fiber
3
g
13
%
Sugar
8
g
9
%
Protein
35
g
70
%
Calcium
119
mg
12
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
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