Oven - Baked Chicken Kebabs

This recipe makes 4 large kebabs, so adjust the recipe as you need.

Ingredients:

• 1 lb of ground chicken

• 1/2 of a red onion; really finely chopped

• 1 tbsp of tomato paste

• 1 serrano or jalapeño; de-seeded and finely chopped

• 3 cloves of garlic; finely minced

• 2 tbsp of parsley; finely chopped

• 1 tsp of onion powder

• 1 tsp of garlic powder

• 1/2 tsp of cumin

• 1/2 tsp of red chili flakes

• 1/2 tsp of kosher salt

In a mixing bowl, mix together all of the ingredients for your chicken kebabs (above). Cover the mixing bowl and refrigerate for at least 30 minutes, or as long as you want. I like to make mine in the morning, when I have a break in meetings, so they are ready to prep for dinner later.

When you are ready to cook the kebab, preheat your oven to 400F and prep a baking sheet with some parchment paper and a wire rack (rack is optional). If you are using a wire rack, be sure to spray or brush the rack with oil.

Split the kebab mixture into four equal lumps. Form the meat into four “logs” and lay it on the pan or wire rack, depending on what you are using. Once all four kebabs are placed on the pan / wire rack, use the side of a fork or knife and make little divots down the entire kebab.

Bake at 400F for 20 minutes, flip the kebabs and cook for another 10 minutes.

Serve with some warm pita, Israeli salad, any dips you may want, Israeli pickles and herbs.