Indian Spiced Sheet Pan Kebab (HC)

Dinner

8 Aug

Written By Anna Wallace

Ingredients

200 - 280g chicken, pork, turkey or beef mince
½ red pepper, finely diced
½ red onion, finely diced
1 tsp garlic powder
1 tsp garam masala
1 tsp paprika
Pinch of black pepper
1 tsp cornflour
1 tsp olive oil

Yoghurt Dressing

4 tbsp full-fat Greek yoghurt
1 tsp parsley (or handful of fresh)
1 tsp mint (or handful of fresh)
½ tsp garlic powder
2 tbsp of water
1 tbsp lemon juice

To serve

½ cucumber, diced
2 large tomatoes, diced
1 tsp olive oil
2 pitta bread
A handful of rocket

Instructions

Preheat the oven to 180°C and line a baking tray (approx. 30 x 20cm) with baking parchment.
In a mixing bowl, combine the mince, red pepper, red onion, spices, and cornflour. Mix thoroughly until everything is well incorporated.
Press the mixture evenly into the tray to form a flat layer.
Using a sharp knife, mark the mixture into 4 strips. You can also score diagonal lines across each strip to help them cook more evenly (See picture below for reference).
Lightly brush the surface with oil. Place in the oven for 10-12 minutes or until cooked through. Cooking time may vary depending on the thickness of the kebab. No need to flip.
Turn on the grill.
Once cooked, place the tray under the grill for 5 minutes, or until the kebabs are slightly caramelised on top.
Make the dressing by mixing all the ingredients in a small bowl. Pop in the fridge to keep cold whilst the kebab is cooking.
Add the cucumber, tomatoes and olive oil in a small bowl and toss gently to coat.
Toast the pitta bread in a toaster or air fryer until warm.
Lift out or slice the kebabs along the scored lines. Serve warm alongside the pitta bread, rocket, cucumber and tomato salad and a generous spoonful of yoghurt dressing.

Note - This recipe serves 2. Store the individual components separately in airtight containers in the fridge for 2-3 days.

You could swap the pitta bread for wholemeal wraps or wholegrain/brown rice. See the Food Swap List for portion sizes.