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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!
What Are Chicken Seekh Kebabs?
Seekh kebabs translate 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.
Tools Needed
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 flavors 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 flavors to settle back into the meat for the best bite!
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.
Using a spatula, mix all the ingredients together until well combined. Portion out the mince into 3 equal parts.
To form the kebabs around the skewer, squeeze the 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.
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 color.
Then lower the heat and continue cooking until chicken is completely cooked, about 8 minutes.
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 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.
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.
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 center 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.
Serve hot and enjoy!
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, 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.
Grilled
Rate this recipe ✦
20 min
Prep
15 min
Cook
35 min
Total
3
rolls
hard
Level
Ingredients
Ingredients
Tap any quantity to scale
For the seekh kebab wraps
- White Paratha Bread (3 large parathas) · make your own
- (45 g) Cilantro-Mint Chutney(optional)
- (227 g) ground chicken
- (20 g) red onion(finely chopped)
- (8 g) ginger-garlic paste · make your own
- (22.5 ml) lime juiceShop →
- 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 the 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.
To form the kebabs around the skewer, squeeze the 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.
- 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 color.
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 color.
- 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 color.
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 color.
- 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 center 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.
Now add the seekh kebabs, sliced onions and tomatoes to the center 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.
Did you make this recipe? Tag @cooking.with.anadi on Instagram and hashtag it #cookingwithanadi
Tested & written in Anadi’s kitchen
Recipe history
- April 16, 2026 — Reworked and refreshed for the 2026 relaunch — new photography, restructured and standardized ingredients & instructions.
Filed under
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