Easy Mediterranean Chicken Kebabs

Ingredients (raw weights)

• 907 g ground chicken, raw
• 105 g onion, raw
• 16 g garlic, raw
• 52 g bell pepper, raw
• 32 g tomato paste, canned
• 6.8 g sumac, dry
• 2.3 g black pepper, dry
• 6.8 g paprika, dry
• 1.1 g cumin, dry
• 0.8 g turmeric, dry
• 0.5 g black pepper, dry
• 14 g olive oil, as sold

Steps

1. 1⃣ Preheat oven to 425°F.
2. 2⃣ Process onion, garlic, bell pepper & parsley in a small food processor until fine.
3. 3⃣ Add this to a bowl with the ground chicken, 2 tbsp tomato paste, and the spices: 1 tbsp sumac, 1 tsp Aleppo pepper (or chili flakes), 1 tbsp smoked paprika, 1/2 tsp cumin, 1/4 tsp turmeric, salt & pepper. Drizzle with olive oil.
4. 4⃣ Mix well then transfer to a sheet pan and spread evenly.
5. 5⃣ Smooth the edges, then cut vertical lines down the chicken to form individual kebabs with space between them. Add little indentations with the back of a spatula.
6. 6⃣ Pop in the oven for 18-20 mins, then move to the top rack and broil for 2-3 mins to finish off with color.
7. 7⃣ For the smoky sauce mix 1 cup Greek yogurt, 1 small grated garlic clove, 1 tsp smoked paprika, 1/2 tsp Aleppo pepper or chili flakes, 1 tbsp lemon juice, 1 tsp olive oil, and a pinch of salt.
8. 8⃣ For the bright tomato salad: combine 1 cup cherry tomatoes, quartered, 1/8 white onion thinly sliced, 2–3 tbsp fresh parsley, 1 tsp sumac, 1 tbsp lemon juice, salt, and black pepper. Mix well and let sit for a few minutes.
9. Plate it over rice or my Kaizen high protein low carb rice, regular or brown rice.