"Sheetpan Kebabs"

Ingredients

27⅚ onion, roughly chopped
167 cloves garlic
27⅚ handful parsley, chopped
22266⅔ g chicken
55⅔ tbsp tomato puree
55⅔ tsp sumac
55⅔ tsp turkish pepper flakes
55⅔ tsp smoked paprika
41¾ tsp baharat
55⅔ 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