Sheet Pan Seekh Kabob

It’s been all about efficiency and spending less time in the kitchen without compromising flavor. As a busy mom of 4 I’ve been making these on rotate for years but just sharing this kitchen meal prep hack now. I’m not sure why I took so long to share it? I think it was my lazy way of getting meals on the table and didn’t think others would find it useful until one day my mom told me I should share this hack!

So here we are, sheet pan kabobs. This can be done easily with any kind of kabobs but I love making a basic, juicy Seekh Kabob. The flavor profile is there without the hassle of individually shaping them.

Ingredients:

• 2 Ibs ground beef or chicken

• 2 tsp cumin powder

• 2 tsp coriander powder

• 1 tsp red chili flakes

• 2 tsp Salt

• 1 tsp black pepper

• 1/2 tsp garam masala (optional)

• 2 thai green chilies (chopped)

• 1 bunch green onions sliced

• Handful cilantro (chopped)

• 1 tbsp Garlic Ginger Paste

• 1 tbsp butter (melted)

• 1 tosp lemon juice or vinegar

• 3 tbsp bread crumbs

• 3 tbsp mayo (if using ground chicken)

Method:

1. Mix all the ingredients and spread the marinated ground meat onto a parchment lined baking sheet.

2. Marinate for a couple hours.

3. Then broil for 5 to 10 mins until cooked through.

4. *Optional: may brush with more butter and lemon juice once cooked.

5. Enjoy with Kachumbar and Raita!

Notes:

• Prep them and enjoy, or freeze the marinated meat in resealable bags, pressing them down to be a flat square shape for easy meal prep on rotation. Once frozen, just remove or rip the bag off, and place them on a parchment lined baking sheet to defrost before baking.

• You can freeze the frozen marinated ground meat for up to 3 months.

• Remove and place in the fridge over night or the morning of on the counter to defrost before baking.

• Turn them into Smashed Seekh Kabob Tacos by adding a small amount of the marinated ground meat onto tortillas or frozen parathas and sear them until charred and cooked.