30-Minute Chicken Seekh Kebabs (Sheet Pan)

Bold Indian spices, juicy chicken, and a mess-free sheet pan method—your new favorite seekh kebab recipe.

📝 Ingredients

• 1 pound ground chicken
• 1/2 medium red onion finely diced
• 2 teaspoon garlic paste
• 1 teaspoon ginger paste
• 1 teaspoon minced green chilies
• 1 tablespoon coriander seeds (coarsely ground)
• 1 teaspoon garam masala
• 1/2 teaspoon ground cumin
• 1/2 teaspoon kashmiri red chili powder
• 1/2 cup cilantro chopped
• 1 1/2 teaspoons kosher salt
• 1 tablespoon olive oil
• 1 cup lachha pyaaz
• 1 cup Cilantro Mint Chutney

👨‍🍳 Instructions

1. 1Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly spray it with oil.
2. 2In a mixing bowl, combine all the ingredients for the kebab mixture. Mix thoroughly using a silicone spatula until well incorporated.
3. 3Transfer the mixture onto the prepared sheet pan. Using a larger silicone spatula, spread it evenly to form an 8x8-inch square.
4. 4Divide the square in half, then further divide each half lengthwise to create four strips. Gently push the mixture outward to create slight gaps between each kebab.
5. 5Using the spatula, make horizontal indentations about ½ inch apart along each kebab strip. Smooth and even out the kebabs as needed. Lightly spray them with cooking oil.
6. 6Bake at 400°F for 10 minutes, then broil on high for 2-3 minutes until the kebabs develop a golden-brown color with slightly charred edges.
7. 7Garnish with fresh cilantro, lemon wedges, and serve with mint chutney or yogurt and laccha pyaaz.