Sheet Pan Seekh Kebabs
If you're anything like Natasha and I, the daily struggle to make a delicious yet effortless dinner is real. That's exactly why we can't stop raving about sheet pan recipes—especially our latest favorite: Sheet Pan Chicken Seekh Rolls.
Sheet pan cooking has transformed our weeknight routine. Think of it as your kitchen’s secret superhero—minimal prep, easy cleanup, and maximum flavor. It’s the perfect way to whip up meals that feel indulgent without the fuss of traditional cooking methods.
Let's talk seekh kebabs. We love a good kebab roll as much as anyone, but recently, store-bought just hasn't been hitting the mark. Enter our homemade, mess-free version that changes everything. Natasha especially swears by this method because it means no sticky hands, no tricky skewers—just mix, spread, and bake.
The beauty of this recipe lies in its simplicity and versatility. Feel like indulging in classic Chicken Tikka or a vibrant Hariyali Tikka? Just tweak the spices. Want something more adventurous? Go global with Middle Eastern-inspired flavors. The possibilities are endless!
Serve these flavorful kebabs wrapped in soft, warm rotis with a crunchy onion salad and a generous drizzle of your favorite chutney. It’s fast, flavorful, and satisfying—exactly what you need after a busy weekday.
Give these Sheet Pan Chicken Seekh Rolls a try, and see why we think sheet pan dinners are the ultimate solution for stress-free cooking. Happy cooking!
Recipe (serves 4)
For Salad:
1 sliced onion
2 tsp paprika
Juice of ½ lemon
For Green Chutney dip:
1 bunch coriander
½ bunch mint
Juice of ½ lemon
1 green chilli
150 gm yogurt
Salt to taste
For Seekh Kebab:
500 gm minced chicken
4 tbsp yogurt
1 green chilli
10 blanched cashews
1 chopped onion
1 tsp ginger
4 cloves garlic
1 tbsp kasoori methi
1 tsp cumin power
Juice of 1 lemon
Salt to taste
Method
1. Prep the Onion Salad
In a bowl, toss together onion, paprika, and lemon juice. Set aside.
2. Make the Green Chutney Dip
Blend coriander, mint, lemon juice, green chilli, yogurt, and salt until smooth. Adjust seasoning if needed.
3. Mix the Seekh Kebab Mixture
In a large bowl, mix together minced chicken, yogurt, green chilli, cashews (blended into a paste), chopped onion, ginger, garlic, kasoori methi, cumin powder, lemon juice, and salt. Combine well using a spatula.
4. Shape & Bake
Preheat your oven to 200°C (392°F).
Spread the chicken mixture evenly onto a lined sheet pan using a spatula.
Divide into long strips (about 1.5 inches wide) to resemble seekh kebabs.
Make sure there are gaps between each strip so they don’t stick together.
Bake for 10 minutes.
5. Broil for the Perfect Finish
Switch your oven to broil mode (high heat, top rack) and broil for 2-3 minutes until the kebabs turn golden brown.
6. Assemble & Serve
Warm up some rotis or flatbreads.
Add the seekh kebabs, top with onion salad, and drizzle with green chutney dip.
Roll it up and enjoy!
