Tandoori Sheet Pan Kebab

Ingredients:
1kg chicken mince
1 tbsp oil 
½ cup Supreme Tandoori Masala 
½ tbsp Supreme Ginger Paste 
1 tbsp Supreme Garlic Paste 
2 tbsp yogurt 
⅓ cup chopped coriander 
1 tbsp green chilies 
2 tbsp oil 
1 tbsp butter 
.
Salad 
Chutney 
Naan 

Method: 
Add chicken mince, oil, tandoori masala, ginger paste, garlic paste, yogurt, chopped coriander and green chilies. Mix well to combine all the ingredients. Cover and marinate in the fridge for at least 1 hour or overnight.
Preheat the oven at 200°c. Grease a sheet pan with oil then transfer the kebab mixture to the pan. Use a spatula or your hands to spread the mixture evenly to approximately 1 ½ – 2 inch thickness. Use a spatula to score into kebab shapes. Bake in a preheated oven for 20 minutes then place under the grill for 2-3 minutes to brown. Brush the top with butter and garnish with chopped coriander. Serve hot with salad, chutney and naan.