30-Minute Chicken Seekh Kebabs (Sheet Pan)

Ingredients

• 454 g (1 pound)ground chicken
• ½ mediumred onion, finely diced
• 2 teaspoonsgarlic paste
• 1 teaspoonginger paste
• 1 teaspoonminced green chillies
• 1 tablespooncoriander seeds, coarsely ground
• 1 teaspoongaram masala
• ½ teaspoonground cumin
• ½ teaspoonKashmiri red chilli powder
• 120 ml (½ cup)chopped coriander
• 1½ teaspoonskosher salt
• 1 tablespoonolive oil
• 240 ml (1 cup)lachha pyaaz
• 240 ml (1 cup)coriander mint chutney

Instructions

1. 1

   Heat the oven

   Preheat the oven to 204°C (400°F). Line a sheet pan with baking parchment and lightly spray it with oil.

2. 2

   Mix the kebabs

   Put all the kebab mixture ingredients in a mixing bowl. Stir thoroughly with a silicone spatula until evenly combined.

3. 3

   Shape the mixture

   Transfer the mixture to the prepared pan and use a larger silicone spatula to spread it into an even 20 × 20 cm (8 × 8-inch) square.

4. 4

   Divide into strips

   Cut the square in half, then cut each half lengthways to make four strips. Gently push the mixture outwards to leave small gaps between the kebabs.

5. 5

   Mark the kebabs

   Use the spatula to make horizontal indentations about 1.3 cm (½ inch) apart along each strip. Smooth and even the kebabs as needed, then lightly spray them with cooking oil.

6. 6

   Bake and grill

   Bake at 204°C (400°F) for 10 minutes, then grill on high for 2–3 minutes, until golden brown with slightly charred edges.

7. 7

   Garnish and serve

   Garnish with fresh coriander and lemon wedges. Serve with mint chutney or yoghurt and lachha pyaaz.

What are seekh kebabs?

Seekh kebabs are spiced mixtures shaped into elongated kebabs, traditionally cooked on skewers. This version uses ground chicken and a sheet pan, making it practical to prepare at home without shaping the mixture around individual skewers.

The combination of coriander, cumin, garam masala, chilli, ginger and garlic gives the chicken its savoury, aromatic character. Fresh coriander and onion add freshness and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 211 calories, 20g protein, 4g carbs, 13g fat.

The ground chicken supplies most of the protein, while the onion and coriander contribute a small amount of carbohydrate. Olive oil and the chicken account for much of the fat. Serve with plenty of fresh vegetables alongside the kebabs to balance the plate.

Build the flavour

Spices: Coarsely ground coriander seeds bring a little texture alongside the finer ground cumin and garam masala. Kashmiri chilli powder and green chillies add different kinds of heat; adjust the green chilli to taste if needed.

Aromatics: Garlic paste and ginger paste mix readily into the chicken, while finely diced red onion distributes small pieces through the mixture. Chopped coriander adds a fresh herbal note.

Shape evenly on the pan

Even layer: Spread the mixture into the specified 20 × 20 cm square before dividing it, so the four strips begin at a consistent thickness. Leave the small gaps between strips to keep their shapes distinct.

Indentations: Shallow horizontal marks give each strip the look of a shaped kebab. Smooth any rough edges with the spatula without pressing the mixture into a thinner layer.

Get the texture right

Bake first: The initial 10 minutes in the oven cook the kebabs through before the top is browned. Keep them in their strips rather than breaking them apart during cooking.

Finish under the grill: The high-heat finish adds colour and slightly charred edges. Watch closely during the 2–3 minutes under the grill, as browning can happen quickly.

Keep the timing on track

Prep the pan: Line and lightly oil the sheet pan before mixing, so the kebab mixture can be transferred as soon as it is combined. Preheat the oven to 204°C (400°F) while you prepare the mixture.

Cook to the cues: Follow the stated baking time, then check for the golden-brown colour and lightly charred edges during grilling. The recipe gives a total time of 30 minutes.

Serve with something fresh

Accompaniments: Lachha pyaaz adds a crisp, tangy contrast to the warmly spiced chicken. Mint chutney brings a cool, fresh counterpoint, while yoghurt is another serving option.

On the side: Add lemon wedges for squeezing over the kebabs. A simple salad or vegetables can round out the plate.

Recipe notes & tips

• Finely dice the onion so it mixes evenly into the chicken.
• Use a spatula to spread the mixture to an even thickness before cutting the strips.
• Leave small gaps between the strips so their shapes stay clear on the pan.
• Keep an eye on the kebabs during the final grilling because the edges brown quickly.
• Serve the chutney and lachha pyaaz at the table so everyone can add them to taste.

Variations

• Adjust the heat: Use fewer green chillies for a milder result.
• Add lemon: Serve with lemon wedges for a bright finish.
• Choose yoghurt: Swap the mint chutney accompaniment for yoghurt, as suggested in the method.
• Serve with salad: Add a fresh salad alongside the kebabs for extra crunch.
• Make individual shapes: Shape the mixture into separate kebabs instead of dividing one square, keeping the thickness even.

Common mistakes to avoid

• Uneven thickness: Spread the mixture evenly across the square so the kebabs cook at a similar rate.
• No gaps between strips: Push the mixture gently apart after cutting so the kebab shapes remain distinct.
• Overworking the surface: Smooth the kebabs lightly with the spatula rather than compressing them.
• Unwatched grilling: Check the kebabs closely during the final 2–3 minutes to prevent the edges from charring too much.
• Skipping the oil spray: Lightly spray the lined pan and kebabs as directed to help with cooking and browning.

How to store

Refrigerate leftover kebabs in a covered container and eat within 3 days. Reheat until piping hot, either in the oven or in a pan; keep the chutney and lachha pyaaz separate until serving.

Frequently asked questions