"Sheetpan Kebabs"

Ingredients

22⅚ onion, roughly chopped
137 cloves garlic
22⅚ handful parsley, chopped
18266⅔ g chicken
45⅔ tbsp tomato puree
45⅔ tsp sumac
45⅔ tsp turkish pepper flakes
45⅔ tsp smoked paprika
34¼ tsp baharat
45⅔ tbsp olive oil

Method

Preheat the oven to 180c fan and grill
Chuck the onion, garlic, parsley into a food processor and blitz until fine.
Add the chicken, tomato puree, sumac, Turkish pepper flakes, smoked paprika, Baharat and loads of salt and pepper.
You want about 1 tsp of pepper so you can really taste it.
Blitz until combined.
Line and oil a 24x32 baking sheet and add the chicken spread
Cut to form kebabs
Drizzle over the oil
pop into the oven for 6 minutes to start them cooking.
Place them under the grill for 5-6 minutes or until cooked through and a little golden on top.
Serve with flatbreads, yoghurt sauce, and pickled sumac onions