Indian Chicken Seekh Kebab Rolls

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Juicy, spiced chicken seekh kebab rolls packed with bold Indian street food flavors. Easy to make at home and perfect for lunch, these irresistible wraps will become your new favorite meal.

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Juicy Chicken Seekh Kebab Rolls

These Juicy Chicken Seekh Kebab Rolls are one heck of a treat! They're definitely one of my favorite snacks to have because they are so hearty and flavorful. This recipe will show you just how easy they are to prepare at home. All you need is a few key spices, green chilies, and onions and you have a mix that's full of bold flavors.

This recipe is the ultimate way to make Juicy Chicken Seekh Kebab Rolls at home. I never get tired of these! I love the tender chicken enveloped in homemade white paratha bread. Topping with cilantro-mint chutney really brings the roll together. I get so much nostalgia whenever I make these rolls! They were definitely a top choice when I was in India, perfect for all the non-vegetarians out there!

I’m very eager to be sharing this recipe with all of you! In this recipe, I’ll be showing you how to season the chicken, how to cook the kebabs, and how to assemble your sandwich! Get ready to bring the streets of India to your kitchen and enjoy this succulent snack for a fantastic meal!

Chicken seekh kebab rolls on a white plate with green cilantro chutney, red onion slices, and fresh cilantro.

What Are Chicken Seekh Kebabs?

Seekh kebabs translates to a kebab on a skewer! A Chicken Seekh Kebab is made with minced chicken, however you can also use turkey or lamb to prepare these kebabs. We season the chicken with ginger-garlic paste, garam masala, turmeric, salt, and chili powder. This minced chicken is then skewered and is either baked, deep fried, pan fried, or grilled.

What I love most about a Chicken Seekh Kebab is how juicy and tender the meat is! It practically melts in your mouth! A good Chicken Seekh Kebab should not be chewy or dry.

Three juicy Indian chicken seekh kebabs on skewers cooking on a dark griddle with charred spots and fresh herbs.

Ingredients for Juicy Chicken Seekh Kebabs

Here’s what you’ll need to make the best Juicy Chicken Seekh Kebabs right at home!

Minced chicken: Don’t get the 99% fat free kind. We want some fat in the chicken so that the meat doesn’t get dry.
Spices: For the chicken, we will be seasoning it with garam masala, chili powder, turmeric, and salt.
Onions: We will be adding chopped onions to the minced chicken to add some flavor.
Green chilies: To add some heat to the chicken mixture. If you don’t like too much spice, you can omit these.
Ginger-garlic paste: Adds some more flavor to the chicken mixture and makes it moist. See my recipe for Ginger-Garlic Paste.
Panko breadcrumbs: The breadcrumbs are the binding agent which will help to easily form the kebabs around the skewers. They also help to make the kebabs light and juicy.
Cilantro: Freshly chopped cilantro brings freshness to the kebabs.

How to Get the Chicken Juicy▼

Just like any chicken recipe, the secret is to give the meat a great sear and lock in all of the flavours inside the kebab. I like to start the cooking process on medium heat and sear the kebabs all around. Then, to finish cooking, lower the heat to finish cooking the inside.

Once the chicken is done cooking, let the meat rest for a few minutes. This allows the delicious juices and flavours to settle back into the meat for the best bite!

Juicy Indian chicken seekh kebabs plated with fresh cilantro, red onion, and green chutney dipping sauce.

How to Make Juicy Chicken Seekh Kebabs

Begin making the chicken kebab mixture by adding the minced chicken to a large mixing bowl. Add in the chopped onions, ginger-garlic paste, chopped green chilies, Panko breadcrumbs and chopped cilantro. Then, season with turmeric, red chili powder, garam masala and salt.

Ingredients for chicken seekh kebab mixture in a bowl: minced chicken, cilantro, onions, ginger-garlic paste, and spices.

Using a spatula, mix all the ingredients together until well combined. Portion out the mince into 3 equal parts.

Chicken seekh kebab mixture combined in glass bowl with herbs and spices visible throughout

Three raw chicken seekh kebab mixture portions in a glass bowl, garnished with fresh green herbs.

To form the kebabs around the skewer, squeeze portion around the skewer. Using your fingers as a guide, squeeze and gently spread the meat along the length of the skewer. If the meat is sticking, you can apply a bit of water or oil to your hands.

Three cooked chicken seekh kebabs on a dark plate, garnished with fresh cilantro and visible pieces of red onion.

Hand holding a formed chicken seekh kebab on a skewer, garnished with green herbs and red onion pieces.

Hand holding a formed chicken seekh kebab on a skewer, showing the textured meat mixture with fresh herbs before cooking.

Hands shaping ground chicken mixture around a metal skewer to form a seekh kebab on a glass plate.

Heat a pan on medium heat and add 1-2 Tbsp ghee or oil. Form your kebab using your hands until it resembles a sausage. When the pan gets hot, add the kebabs onto the pan. Sear the kebabs for 2-3 minutes on each side, while turning the skewers give each side some colour.

Then lower the heat and continue cooking until chicken is completely cooked, about 8 minutes.

Ghee heating in a metal pan on medium heat, showing small bubbles forming across the surface.

Three golden Indian chicken seekh kebabs with fresh cilantro garnish cooking in a dark pan.

Once cooked, the chicken seekh kebabs can actually be served on its own as a starter! This is a great alternative to Chicken Tikka for meat lovers!

Three cooked chicken seekh kebabs on a white plate with green cilantro chutney in a small bowl

To continue making the wraps, go ahead and prepare the White Paratha Bread to see how to make the dough! This recipe makes 3 kebabs and the bread recipe makes 3 large breads for the wrap. To prepare the dough, knead 1 Cup of all purpose flour with enough water to make a dough that is soft, but not sticky.

Portion the dough into 3 equal parts and working with one portion at a time, roll out the dough balls to a thin disk.

Dough ball rolled into a thin, flat disk on a floured surface for paratha bread.

Rolling out paratha dough into a thin disk with a rolling pin on a floured surface.

Heat your tawa pan until the pan is hot, then add the rolled out dough onto the pan. Cook on one side until you see bubbles. Then, flip and cook on the other side. Apply ghee on each side if desired and cook until each side is lightly browned.

Set your parathas aside as the kebabs finish cooking.

Cooked paratha on a dark tawa pan with golden brown spots scattered across the surface.

Cooked paratha with bubbles on a dark tawa pan, being flipped with a spoon during cooking.

To Assemble the Wrap

Spread the cilantro-mint chutney on both parathas. You can use store-bought chutney or make it fresh at home in a few minutes using my recipe here!

Now add the seekh kebabs, sliced onions and tomatoes to the centre of the bread and start wrapping the paratha. After folding the bread in half, tuck and seal one end of the roll and wrap the bread tightly all the way.

Spiced chicken seekh kebab with green cilantro-mint chutney on naan bread, ready to serve.

Hands holding a partially wrapped paratha filled with seekh kebab, sliced onions, and cilantro-mint chutney

Hand holding a partially wrapped Indian chicken seekh kebab roll with green and tan parathas visible

Chicken seekh kebab roll wrapped in paratha with cilantro-mint chutney, onions, and tomatoes, held in hand.

Serve hot and enjoy!

Indian chicken seekh kebab rolls served with green mint sauce on a white plate.

How to check if the kebabs are completely cooked?▼

Due to the spices, the chicken may no longer appear pink, the best way to check whether the chicken is cooked after about 8 minutes, you may slice the kebab in half and observe the texture. The meat should not appear mushy and the thickest part should be warm to the touch.

Another method is to poke the chicken with your index finger. Cooked chicken will have the same spring back that you feel if you poke the tip of your nose.

Can You Make Chicken Seekh Kebabs Ahead of Time?▼

No, unfortunately I would advise against making the entire roll and the kebab itself ahead of time. What you can do is make the mince ahead of time, and let it marinate for 24 to 48 hours. Like any cooked meat, the juices will run out and make the kebab dry if you cook it ahead of time.

As a step further, you could also prepare the skewers - form the kebabs around the skewers - and wrap the prepared skewers. When the time comes to cook your kebabs, all you would have to do is take out your prepped skewers and get cooking!

Let me know what you think of this recipe in the comments! If you’ve tried this recipe, be sure to post it on social media and tag it with #cookingwithanadi and mention me @cooking.with.anadi. Thank you!

Recipe by Anadi Misra

Juicy Indian Chicken Seekh Kebab Rolls Recipe

Juicy, spiced chicken seekh kebab rolls packed with bold Indian street food flavors. Easy to make at home and perfect for lunch, these irresistible wraps will become your new favorite meal.

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20 min

Prep

15 min

Cook

35 min

Total

rolls

hard

Level

Ingredients

Tap any quantity to scale

For the seekh kebab wraps

White Paratha Bread (3 large parathas) · make your own
(24 g) Cilantro-Mint Chutney(optional)
(227 g) ground chicken
(16 g) red onion(finely chopped)
(8 g) ginger-garlic paste · make your own
(22.5 ml) lime juice
green chili(finely chopped; optional)
(30 g) Panko breadcrumbsShop →
(1 g) turmericShop →
(1 g) chili powderShop →
(1 g) garam masalaShop →
salt(to taste)Shop →

For the white paratha bread

(125 g) all-purpose flourShop →
water(as needed)
(15 ml) ghee (optional, to top) · make your ownShop →

Instructions

To prepare the chicken kebab

1
Begin making the chicken kebab mixture by adding the minced chicken to a large mixing bowl. Add in the chopped onions, ginger-garlic paste, chopped green chilies, Panko breadcrumbs and chopped cilantro. Then, season with turmeric, red chili powder, garam masala and salt.
Begin making the chicken kebab mixture by adding the minced chicken to a large mixing bowl. Add in the chopped onions, ginger-garlic paste, chopped green chilies, Panko breadcrumbs and chopped cilantro. Then, season with turmeric, red chili powder, garam masala and salt.
2
Using a spatula, mix all the ingredients together until well combined. Portion out the mince into 3 equal parts.
Using a spatula, mix all the ingredients together until well combined. Portion out the mince into 3 equal parts.
3
To form the kebabs around the skewer, squeeze portion around the skewer. Using the your fingers as a guide, squeeze and gently spread the meat along the length of the skewer. If the meat is sticking, you can apple a bit of water or oil to your hands.
To form the kebabs around the skewer, squeeze portion around the skewer. Using the your fingers as a guide, squeeze and gently spread the meat along the length of the skewer. If the meat is sticking, you can apple a bit of water or oil to your hands.
4
Heat a pan on medium heat and add 1–2 tbsp ghee or oil. Form your kebab using your hands until it resembles a sausage. When the pan gets hot, add the kebabs onto the pan. Sear the kebabs for 2-3 minutes on each side, while turning the skewers give each side some colour.
Heat a pan on medium heat and add 1–2 tbsp ghee or oil. Form your kebab using your hands until it resembles a sausage. When the pan gets hot, add the kebabs onto the pan. Sear the kebabs for 2-3 minutes on each side, while turning the skewers give each side some colour.
5
Then lower the heat and continue cooking until chicken is completely cooked, about 8 minutes.
Then lower the heat and continue cooking until chicken is completely cooked, about 8 minutes.
6
Once cooked, the chicken seekh kebabs can actually be served on its own as a starter! This is a great alternative to Chicken Tikka for meat lovers!
Once cooked, the chicken seekh kebabs can actually be served on its own as a starter! This is a great alternative to Chicken Tikka for meat lovers!

To prepare the white paratha bread

1
Make the white paratha by adding flour into a mixing bowl. Using your hands or a stand-mixer, start mixing the flour and gradually add water until you've reached a soft but not sticky consistency with the dough.
Make the white paratha by adding flour into a mixing bowl. Using your hands or a stand-mixer, start mixing the flour and gradually add water until you've reached a soft but not sticky consistency with the dough.
2
Once the dough is ready, roll it out using a rolling pin and divide it into 3 equal portions. Form dough balls and roll out each one further into flat discs.
Once the dough is ready, roll it out using a rolling pin and divide it into 3 equal portions. Form dough balls and roll out each one further into flat discs.
3
Heat a tawa or any pan on medium-high heat. When the pan is hot, gently lay the rolled out dough onto the pan. Cook until you see bubbles begin to form, then flip onto the other side. Apply ghee on the surface, flip and do the same on the other side. Cook until you see a light golden-brown colour.
Heat a tawa or any pan on medium-high heat. When the pan is hot, gently lay the rolled out dough onto the pan. Cook until you see bubbles begin to form, then flip onto the other side. Apply ghee on the surface, flip and do the same on the other side. Cook until you see a light golden-brown colour.
4
You can also view the full recipe here
You can also view the full recipe here

To assemble the wrap

1
Prepare the cilantro-mint chutney if using. You can view the full recipe here. Spread the cilantro-mint chutney on both parathas. You can use store-bought chutney or make it fresh at home in a few minutes using my recipe here !
Prepare the cilantro-mint chutney if using. You can view the full recipe here. Spread the cilantro-mint chutney on both parathas. You can use store-bought chutney or make it fresh at home in a few minutes using my recipe here !
2
Now add the seekh kebabs, sliced onions and tomatoes to the centre of the bread and start wrapping the paratha. After folding the bread in half, tuck and seal once end of the roll and wrap the bread tightly all the way.
Now add the seekh kebabs, sliced onions and tomatoes to the centre of the bread and start wrapping the paratha. After folding the bread in half, tuck and seal once end of the roll and wrap the bread tightly all the way.

Nutrition per serving

539

Calories

25g

Protein

66g

Carbs

19g

Fat

Fiber

Sugar

1185mg

Sodium

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Tested & written in Anadi’s kitchen

Juicy Chicken Seekh Kebab Rolls

What Are Chicken Seekh Kebabs?

Ingredients for Juicy Chicken Seekh Kebabs

How to Make Juicy Chicken Seekh Kebabs

To Assemble the Wrap