Golden edges. Juicy chicken. The kind of kebab you want to pile into a warm flatbread and take straight to the table.
If you've seen our video and thought, “I could never make mine look like that,” here's the trick: press the mixture into a tray and use a spoon to shape it. No fiddly skewers. No shaping every kebab by hand.
With Baharat Chicken Shish Seasoning, you don't need to build a spice mix from scratch either. It's included in our Favourite Collection, alongside Doner, Shawarma and Kofte.
The simple trick behind the video
The tray helps you get an even thickness. The spoon creates the long kebab shapes. Once chilled and separated, they're ready for a hot grill pan or contact grill.
That means less time handling sticky mince and more time getting the rest of dinner ready.
What you'll need
For a suggested batch serving 2–3, depending on your sides:
- 500g chicken mince, preferably made from thigh for a juicier result
- Baharat Chicken Shish Seasoning, using the jar's recommended amount for 500g meat
- 1 small onion, finely grated with excess liquid squeezed out
- 1 tablespoon finely chopped parsley
- A little oil to lightly grease the tray and cooking surface
- Rice or warm flatbreads, tomatoes, grilled peppers and your favourite sauce, to serve
You will also need a shallow tray, a spoon, a grill pan or contact grill, and a food thermometer.
How to make chicken mince kebabs
- Mix until the meat holds together. Combine the chicken mince, seasoning, onion and parsley. Mix thoroughly until the mixture feels sticky and cohesive. If your mince is coarse, briefly pulse it in a food processor before adding the other ingredients.
- Press into a tray. Lightly grease a shallow tray and press the mixture into an even layer about 1.5cm thick. Keep the thickness consistent so the kebabs cook evenly.
- Shape with a spoon. Use the edge of a spoon to make deep channels through the mixture, dividing it into long kebabs as shown in the video.
- Chill before lifting. Cover and refrigerate for around 30 minutes to firm up the mixture. Separate the portions with a spatula.
- Cook until golden and cooked through. Preheat your grill pan or contact grill and lightly oil the surface. Cook in batches, turning as needed if using a pan. Check the thickest part with a clean food thermometer: it should reach 75°C for at least 30 seconds. Cooking time varies with thickness and appliance.
- Serve while hot. Add rice, tomatoes and grilled peppers for the plate shown in the video, or tuck the kebabs into flatbreads with salad and sauce.
Three tips for a better first batch
- Avoid a wet mixture. Squeeze the grated onion well. Excess liquid makes the kebabs harder to lift.
- Let the surface brown. Give the kebabs time to set before turning them. Moving them too early can break them.
- Cook in batches. Leave space between portions so they brown rather than steam.
Before you try it
Do I need a barbecue or specialist equipment?
No. A grill pan or contact grill works for this method. A regular frying pan will also cook the kebabs, although you won't get the same grill marks.
Will it taste like a takeaway?
The seasoning brings the familiar kebab flavour; the hot cooking surface adds browned edges. Your choice of meat, sauce and toppings finishes the meal. You control exactly what goes onto your plate.
Is one jar just for one dinner?
No. Measure out the amount you need and keep the rest for another meal. You can use Chicken Shish Seasoning with chicken pieces as well as mince, giving you more ways to use the same jar.
What is in the Favourite Collection?
Four blends: Doner Kebab, Chicken Shish, Shawarma and Kofte. At £34.99, it saves £4.97 compared with buying those four jars separately at their current individual prices. Meat and sides are purchased separately.
What about ingredients and allergies?
Chicken Shish Seasoning contains mustard. Check the full ingredient and allergen information on each product and jar before cooking, especially when serving other people. You can read the Chicken Shish ingredient list here.
Make kebab night something to look forward to
Start with these chicken kebabs, then try doner wraps, shawarma bowls or kofte for your next dinner. Four different blends give you a reason to keep coming back to homemade kebab night.
