Chicken Sheet Pan Kebabs

Ingredients

• 1 kg ground chicken thighs

• 1 large red onion, grated and well drained

• Pinch saffron

• 2 tbsp melted butter

• 1 tsp garlic powder

• 1 tsp cumin powder

• 1 tsp coriander powder

• ¼ tsp turmeric powder

• 1 tsp Kashmiri chilli powder

• ½ tsp garam masala

• ½ tsp chilli flakes

• 1 tbsp amchoor powder

• 1 tsp black pepper

• 1½ tsp salt

• 1 green chilli, finely diced

• 2 tbsp chopped coriander

• 1 tbsp chopped mint

Method

1. Grate the onion and place it in a muslin cloth. Squeeze out as much liquid as possible to ensure the kabob mixture holds together.

2. Add the saffron strands to the butter and melt in the microwave. Allow the saffron to bloom in the warm butter for a few minutes, releasing its beautiful colour and aroma.

3. Add the well-drained onion, saffron butter, spices, and remaining ingredients to the ground chicken. Mix well until the mixture becomes slightly sticky and stringy, which helps create a tender kabob texture.

4. Cover and let the mixture rest for 20 to 30 minutes to allow the flavours to develop.

5. Lightly brush a spatula with butter and spread the kabob mixture evenly onto a well-buttered sheet pan. Shape into long kabob-style pieces.

6. Bake at 425°F for 15 to 20 minutes, then broil for an additional 2 to 3 minutes until the edges are nicely charred and golden.

7. Serve the kabobs on warm roti with pickled onion and tomato salad, and lemon slices on the side. Finish with a generous squeeze of fresh lemon juice over the kabobs for a bright, fresh burst of flavour.