30-Minute Chicken Seekh Kebabs (Sheet Pan) Recipe
These 30-Minute Chicken Seekh Kebabs are a quick and flavorful Indian-inspired dish, perfect for weeknight dinners or entertaining. Made with ground chicken mixed with aromatic spices and herbs, the kebabs are baked on a sheet pan and finished under the broiler for a delicious golden-brown crust with slightly charred edges. Served with refreshing cilantro mint chutney and crunchy lachha pyaaz, this recipe offers a perfect balance of spice and freshness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Indian
Ingredients
Kebab Mixture
- 1 pound ground chicken
- ½ medium red onion, finely diced
- 2 teaspoons garlic paste
- 1 teaspoon ginger paste
- 1 teaspoon minced green chilies
- 1 tablespoon coriander seeds, coarsely ground
- 1 teaspoon garam masala
- ½ teaspoon ground cumin
- ½ teaspoon kashmiri red chili powder
- ½ cup cilantro, chopped
- 1½ teaspoons kosher salt
- 1 tablespoon olive oil
Accompaniments
- 1 cup lachha pyaaz (thinly sliced onions with lemon juice and spices)
- 1 cup cilantro mint chutney
- Fresh cilantro and lemon wedges, for garnish
Instructions
- Preheat oven: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper and lightly spray it with oil to prevent sticking.
- Prepare kebab mixture: In a mixing bowl, combine the ground chicken, finely diced red onion, garlic paste, ginger paste, minced green chilies, coarsely ground coriander seeds, garam masala, ground cumin, kashmiri red chili powder, chopped cilantro, kosher salt, and olive oil. Mix thoroughly using a silicone spatula until all ingredients are well incorporated.
- Shape kebabs on sheet pan: Transfer the chicken mixture onto the prepared sheet pan. Using a large silicone spatula, spread the mixture evenly to form an 8×8-inch square.
- Divide and shape strips: Divide the square shape in half, then further divide each half lengthwise to create four even strips. Gently push the mixture outward to create slight gaps between each kebab strip for even cooking.
- Create indentations and prep for baking: Using the spatula, make horizontal indentations about ½ inch apart along each kebab strip to mimic traditional seekh kebab texture. Smooth and even out the kebabs as needed. Lightly spray the kebabs with cooking oil.
- Bake and broil: Bake the kebabs at 400°F for 10 minutes. Then switch the oven to broil on high and broil the kebabs for 2-3 minutes or until they develop a golden-brown color with slightly charred edges, keeping a close eye to avoid burning.
- Serve and garnish: Remove the kebabs from the oven and garnish with fresh cilantro and lemon wedges. Serve hot with coriander mint chutney and lachha pyaaz alongside for a complete meal.
Notes
- To make lachha pyaaz, thinly slice red onions and toss with lemon juice, salt, and a pinch of chaat masala for added flavor.
- Adjust the level of green chilies and chili powder according to your spice preference.
- For a crispier texture, you can lightly brush the kebabs with a little oil before baking instead of spraying.
- Ensure the chicken is fresh and minced finely for the best texture in kebabs.
- Keep an eye on the kebabs during broiling to prevent burning, as ovens vary in heat intensity.
