High Protein Sheetpan Chicken Kebabs
Ingredients
Chicken Kebabs
lean ground chicken (raw)
1000 g
brown onion (raw)
1 piece
red bell pepper (raw)
1 piece
garlic cloves (raw)
4 piece
olive oil
15 ml
paprika
2 tsp
cumin
2 tsp
salt
2 tsp
black pepper
2 tsp
chilli powder
1 tsp
turmeric
0.5 tsp
Garlic Sauce
0% Greek yoghurt
120 g
light mayo
30 g
garlic powder
1 tsp
dried dill
1 tsp
salt
0.5 tsp
black pepper
0.5 tsp
lemon juice
15 ml
Salad
red onion (diced)
0.5 piece
cherry tomatoes (diced)
150 g
cucumber (diced)
150 g
Wraps
Lebanese wraps
4 piece
Instructions
Prepare vegetables
Finely dice the brown onion and red bell pepper. Mince the garlic cloves.
Mix kebab mixture
Combine ground chicken with diced onion, bell pepper, minced garlic, olive oil, paprika, cumin, salt, pepper, chilli powder and turmeric in a large bowl.
Shape kebabs
Form the mixture into 4 long kebab shapes and place on a parchment-lined baking sheet.
Bake the kebabs
Bake at 190°C for 20-25 minutes. Halfway through, drain any juices that have accumulated.
Prepare garlic sauce
Mix Greek yoghurt, light mayo, garlic powder, dried dill, salt, pepper and lemon juice. Add a splash of water if needed for desired consistency.
Prepare salad
Dice red onion, cherry tomatoes and cucumber. Sprinkle with chopped coriander and season with salt.
Assemble wraps
Warm the Lebanese wraps if desired. Spread garlic sauce on each wrap, add sliced kebab meat, top with salad and wrap tightly.
Original recipe
Storage
Store kebab components, salad and sauce in separate containers. Wrap kebabs in foil.
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