"Sheetpan Kebabs"

Ingredients

26⅚ onion, roughly chopped
161 cloves garlic
26⅚ handful parsley, chopped
21466⅔ g chicken
53⅔ tbsp tomato puree
53⅔ tsp sumac
53⅔ tsp turkish pepper flakes
53⅔ tsp smoked paprika
40¼ tsp baharat
53⅔ 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