30-Minute Chicken Seekh Kebabs (Sheet Pan) Recipe
These 30-Minute Chicken Seekh Kebabs are a flavorful and easy-to-make dish that combines aromatic spices with ground chicken, baked to perfection on a sheet pan for a quick and mess-free meal. Served with fresh cilantro, lemon wedges, and tangy cilantro mint chutney, they make for a delightful appetizer or main course.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer
- 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
For Serving
- 1 cup lachha pyaaz (thinly sliced onions)
- 1 cup cilantro mint chutney
- Fresh cilantro sprigs for garnish
- Lemon wedges
Instructions
- Preheat the 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 the Kebab Mixture: In a large mixing bowl, combine 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 the ingredients are well incorporated.
- Shape the Kebabs: Transfer the mixture onto the prepared sheet pan. With a larger silicone spatula, spread it evenly to form an 8×8-inch square.
- Divide the Kebabs: Cut the square in half, then cut each half lengthwise to create four long strips. Gently push the mixture outward between the strips to create slight gaps so they cook evenly.
- Indent and Oil the Kebabs: Using the spatula, make horizontal indentations about ½ inch apart along each kebab strip to mimic the traditional seekh kebab shape. Smooth and even out the kebabs if necessary. Lightly spray the kebabs with cooking oil to help with browning.
- Bake and Broil: Bake the kebabs at 400°F for 10 minutes. Then switch to broil on high for 2-3 minutes until the kebabs have developed a golden-brown color with slightly charred edges, ensuring a flavorful crust.
- Serve: Garnish the kebabs with fresh cilantro, lemon wedges, and serve immediately with cilantro mint chutney and lachha pyaaz for a refreshing, tangy accompaniment.
Notes
- For best results, use fresh spices and grind coriander seeds just before mixing.
- If you prefer spicier kebabs, increase the amount of minced green chilies or chili powder.
- These kebabs can be made ahead and reheated in the oven, but are best served fresh.
- Lachha pyaaz (thinly sliced and layered onions) adds a nice crunch; soak it briefly in lemon juice for extra tang.
- Make sure not to overcrowd the sheet pan so the kebabs cook evenly and develop a nice crust.
