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Sheet Pan Chicken Seekh Kebab

Juicy oven-baked chicken seekh kebabs with no skewers needed — a press-and-score sheet pan technique with charred green chilies, ready in 30 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 kebabs
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Kebab Mixture
  • 1½ lbs ground chicken (700g) not too lean — 10–15% fat keeps them juicy
  • 1 medium onion finely grated and squeezed dry
  • 3–4 green chilies finely minced (adjust to taste)
  • ½ cup fresh cilantro finely chopped, plus extra for garnish
  • ¼ cup fresh mint leaves finely chopped
  • 1 tablespoon ginger garlic paste
  • 2 teaspoons seekh kebab masala or 2 teaspoons garam masala + 1 teaspoon ground coriander
  • 1½ teaspoons Kashmiri red chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon ground black pepper
  • 1½ teaspoons salt
  • 1 teaspoon kasuri methi dried fenugreek leaves, crushed
  • 1 tablespoon lemon juice
  • 2 tablespoons oil plus extra for brushing
For Serving (Kebab Platter + Rolls)
  • 4–6 parathas or flour tortillas warmed
  • ½ cup mint chutney
  • 2 medium onions thinly sliced into laccha rings
  • 1 lemon cut into wedges
  • Sliced green chilies and fresh cilantro for garnish

Equipment

  • Large rimmed sheet pan

Method
 

  1. Preheat oven to 450°F (230°C); line a large rimmed sheet pan with parchment and brush with oil; rack in upper third.
  2. Combine ground chicken, dry grated onion, green chilies, cilantro, mint, ginger garlic paste, seekh kebab masala, chili powder, cumin, black pepper, salt, kasuri methi, lemon juice, and oil; mix until just combined and tacky.
  3. Press mixture into a ¾-inch rectangle on the pan; score into 6 kebab shapes without cutting through; brush tops with oil.
  4. Bake 15–18 minutes until firm; broil 2–3 minutes until charred; internal temp 165°F (74°C).
  5. Rest 5 minutes; separate kebabs with a spatula; garnish with cilantro.
  6. Warm parathas; spread mint chutney, add 1–2 kebabs, laccha onions, lemon squeeze; roll up and serve.

Notes

Squeeze the grated onion dry for kebabs that hold together; broil 2–3 minutes for tandoor-style char; leftovers keep 3 days refrigerated or 2 months frozen.