Baked Sheet Chicken Kabab

Prep Time 15 mins

Cook Time 30 mins

Total Time 45 mins

Category: Snacks & Appetizers

Difficulty: Beginner

Servings: 4

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)

1 small onion, finely chopped (squeeze out extra water)
2 –3 green chilies, finely chopped
2 tbsp fresh coriander, chopped
1 tbsp ginger-garlic paste
1 tsp red chili powder
1 tsp coriander powder
1 tsp cumin powder (roasted)
½ tsp garam masala
½ tsp chaat masala
Salt to taste
2 tbsp besan or breadcrumbs for binding (I did not add) (gram flour)
1 tbsp oil or ghee (plus extra for brushing)
1 beaten egg (optional, for softness)

Instructions

1
Preheat the oven to 200°C (400°F).
2
Grease a baking dish or tray with oil or ghee.
3
In a bowl, mix all the ingredients together well until the mince feels sticky and holds its shape.
4
Spread the mince mixture evenly in the greased dish, about ½ inch thick.
5
Score vertical and/or horizontal lines with a knife to mark out the kabab portions.
6
Brush the top lightly with oil.
7
Bake for 20–25 minutes or until cooked through and golden.
8
Optionally,
9
broil or grill for 3–5 minutes at the end for color.
10
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.

Keywords: baked sheet chicken kabab, chicken mince kabab, Pakistani chicken kabab, oven-baked chicken kabab, chicken keema recipe, sheet pan kabab, homemade chicken kabab.