Baked Sheet Chicken Kabab
Description
This baked sheet chicken kabab is made with chicken mince, fresh green chilies, coriander, and aromatic spices. Baked in a tray and cut into portions, it offers a convenient way to prepare flavorful Pakistani-style chicken kababs.
Ingredients
500g chicken mince (keema)
Instructions
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Preheat the oven to 200°C (400°F).
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Grease a baking dish or tray with oil or ghee.
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In a bowl, mix all the ingredients together well until the mince feels sticky and holds its shape.
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Spread the mince mixture evenly in the greased dish, about ½ inch thick.
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Score vertical and/or horizontal lines with a knife to mark out the kabab portions.
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Brush the top lightly with oil.
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Bake for 20–25 minutes or until cooked through and golden.
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Optionally,
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broil or grill for 3–5 minutes at the end for color.
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Cut along the scored lines and serve hot with green chutney, lemon wedges, and onion rings.
Note
For a juicier texture, the source suggests adding a spoon of yogurt.
For a smoky flavor, place a piece of hot charcoal in the dish after baking, drizzle with oil, and cover for a minute using the dhungar method.
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