Discover the vibrant flavors of India with this irresistible 30-Minute Chicken Seekh Kebabs (Sheet Pan) Recipe. Combining bold Indian spices with juicy ground chicken, this dish is a perfect weeknight dinner that brings a smoky, charred edge without the fuss of traditional grilling. The sheet pan method keeps things tidy and easy, meaning you get all the rich taste of classic seekh kebabs in a fraction of the time and with minimal cleanup. Whether you’re cooking for family or impressing friends, these kebabs have that perfect balance of spice, juiciness, and convenience that will quickly make them a new favorite.
Ingredients You’ll Need
Simple, fresh ingredients are at the heart of this recipe, each one carefully chosen to build layers of flavor and texture. From aromatic spices to fresh herbs and lean ground chicken, every component plays an essential role in creating those irresistible kebabs that are juicy on the inside and perfectly crisp on the outside.
- 1 pound ground chicken: The lean protein base that stays tender and juicy after baking.
- ½ medium red onion, finely diced: Adds subtle sweetness and slight crunch to the mixture.
- 2 teaspoons garlic paste: Infuses a bold, savory depth without overpowering the other spices.
- 1 teaspoon ginger paste: Provides a zesty warmth that complements the garlic perfectly.
- 1 teaspoon minced green chilies: Brings just the right amount of heat to awaken your taste buds.
- 1 tablespoon coriander seeds, coarsely ground: Adds a citrusy and nutty note that brightens the flavor profile.
- 1 teaspoon garam masala: Classic Indian blend delivering warming spices that define seekh kebabs.
- ½ teaspoon ground cumin: Earthy and slightly smoky, this spice rounds out the savory elements.
- ½ teaspoon Kashmiri red chili powder: Gives vibrant color and mild heat without overwhelming the palate.
- ½ cup chopped cilantro: Fresh herbaceousness that stays bright and cooling after cooking.
- 1½ teaspoons kosher salt: Enhances all the other flavors and ensures the chicken stays juicy.
- 1 tablespoon olive oil: Helps bind the kebabs and creates a lovely golden crust when baked.
How to Make 30-Minute Chicken Seekh Kebabs (Sheet Pan) Recipe
Step 1: Preheat and Prepare Your Sheet Pan
Start by setting your oven to 400°F, ensuring it’s fully heated before the kebabs go in. Line a sheet pan with parchment paper for easy cleanup, then give it a light spray of oil to prevent sticking and help develop that beautiful, crisp exterior.
Step 2: Mix the Kebab Ingredients
In a large bowl, combine the ground chicken with all the finely diced and ground spices, pastes, herbs, and salt. Use a silicone spatula to mix everything thoroughly—this step is key to getting a harmonious blend of flavors in every bite. Make sure the mixture feels cohesive but not overly compacted.
Step 3: Shape the Kebabs on the Sheet Pan
Transfer your mixture to the prepared sheet pan and use the spatula to spread it evenly into an 8×8-inch square. From there, divide the square in half and then each half lengthwise, creating four long, rectangular kebab strips. Gently push the mixture outward to form slight gaps between each kebab so they cook evenly and get those distinctive edges.
Step 4: Add Texture and Oil
With your spatula, make horizontal indentations every ½ inch along each kebab strip to mimic the traditional seekh kebab ridges. Smooth out any rough edges and give them a light spritz of cooking oil on top—this will help them brown beautifully during baking and broiling.
Step 5: Bake and Broil to Perfection
Pop the kebabs into your preheated oven and bake for 10 minutes. Then, switch the oven to broil and cook for an additional 2 to 3 minutes—watch closely as the kebabs develop a golden-brown crust with slightly charred edges, capturing that smoky flavor without needing a grill.
How to Serve 30-Minute Chicken Seekh Kebabs (Sheet Pan) Recipe
Garnishes
Fresh garnishes lift these kebabs into a feast for both the eyes and palate. Sprinkle chopped cilantro over the top for a burst of herbal brightness. Serve with lemon wedges on the side to add a zesty, acid kick that cuts through the richness. Pairing the kebabs with cooling mint chutney or creamy yogurt creates the perfect balance of flavors.
Side Dishes
These seekh kebabs are wonderfully versatile and go well with many traditional and modern sides. Consider fluffy basmati rice or warm naan bread to soak up every flavorful bite. A simple cucumber salad or pickled onions add refreshing contrast, making your meal both satisfying and balanced.
Creative Ways to Present
Want to jazz up your presentation? Thread the kebabs onto skewers for a fun, finger-food vibe, or serve them sliced on a platter with colorful grilled vegetables. You can even build a vibrant kebab bowl layered with greens, grains, and your favorite chutneys for a wholesome, visually stunning meal.
Make Ahead and Storage
Storing Leftovers
Leftover chicken seekh kebabs keep well in an airtight container in the refrigerator for up to 3 days. They maintain their juicy texture and flavor, making them an excellent option for next-day lunches or quick dinners.
Freezing
If you want to prep ahead for busy weeks, these kebabs freeze beautifully. After baking and cooling completely, wrap them tightly in foil or place in a freezer-safe container. They can be stored for up to 2 months without any loss of flavor or texture.
Reheating
To reheat frozen or refrigerated kebabs, gently warm them in a 350°F oven for 10 to 15 minutes until heated through. This method keeps the exterior crisp and the inside juicy. Avoid microwaving if you can, as it tends to make them soggy.
FAQs
Can I use other ground meats instead of chicken?
Absolutely! Ground turkey or lamb work well and bring their unique flavors to the dish. Just be mindful of fat content, as it affects juiciness and texture.
What if I don’t have garam masala on hand?
You can substitute with a mix of equal parts ground cinnamon, cloves, cumin, and coriander to mimic the warm, complex spice blend in garam masala.
How spicy are these kebabs?
The recipe has a moderate heat level thanks to green chilies and Kashmiri chili powder, which adds color and mild spice. You can adjust the chili quantities to suit your preference.
Is this recipe gluten-free?
Yes! With no breadcrumbs or wheat-based binders, this dish is naturally gluten-free and perfect for those following a gluten-free diet.
Can I make these kebabs on a grill instead of a sheet pan?
Definitely. You can shape the mixture around skewers and grill them over medium-high heat for 8-10 minutes, turning occasionally until cooked through and charred.
Final Thoughts
This 30-Minute Chicken Seekh Kebabs (Sheet Pan) Recipe has quickly become a beloved go-to for anyone craving authentic Indian flavors without spending hours in the kitchen. Its ease and richness make it a true crowd-pleaser, and I can’t wait for you to experience the juicy, spiced goodness for yourself. Trust me, once you try these kebabs baked on a sheet pan, they’ll quickly become a staple in your dinner rotation!
Print
30-Minute Chicken Seekh Kebabs (Sheet Pan) Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This 30-Minute Chicken Seekh Kebab recipe combines bold Indian spices with juicy ground chicken, delivered through a mess-free sheet pan method. Perfect for a quick and flavorful dinner or lunch, these kebabs bake and broil to golden-brown perfection with slightly charred edges. Serve with mint chutney or yogurt for an authentic touch.
Ingredients
Chicken Seekh 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
Instructions
- Preheat Oven: Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly spray it with oil to prevent sticking.
- Mix Ingredients: In a mixing bowl, combine all the ingredients for the kebab mixture. Use a silicone spatula to mix thoroughly until the mixture is well incorporated and uniform in texture.
- Shape Kebabs: Transfer the mixture onto the prepared sheet pan. Using a larger silicone spatula, spread the mixture evenly to form an 8×8-inch square shape for consistent cooking.
- Divide and Form Strips: Cut the square in half, then each half lengthwise into four strips total. Gently push the mixture outward to create slight gaps between each kebab strip to ensure even heat circulation.
- Add Texture and Oil: Use the spatula to make horizontal indentations about ½ inch apart along each kebab strip to mimic traditional seekh kebab shape. Smooth and even out the surface, then lightly spray the kebabs with cooking oil for better browning.
- Bake and Broil: Bake the kebabs in the preheated oven for 10 minutes. Then switch to broil on high for 2-3 minutes to develop a golden-brown color and slightly charred edges for authentic flavor and texture.
- Garnish and Serve: Garnish the finished kebabs with fresh cilantro and lemon wedges. Serve hot with mint chutney or yogurt for a classic accompaniment.
Notes
- For extra heat, increase the amount of green chilies or add a pinch of cayenne pepper.
- Make sure not to overcrowd the sheet pan for even cooking.
- Use fresh coriander seeds for the best aromatic flavor.
- Leftover kebabs can be refrigerated and gently reheated in the oven or air fryer.
- This recipe is gluten-free, making it suitable for people with gluten sensitivities.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Baking
- Cuisine: Indian
