Love juicy, flavorful Seekh Kebabs but don't want the hassle of skewers or grilling? This Sheet Pan Seekh Kebab recipe is just for you! It's a fun, mess-free way to enjoy this Indian favorite - boldly spiced, baked to perfection, and shaped directly on a sheet pan!

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Traditionally, Seekh Kebabs are grilled over charcoal or cooked in a tandoor, giving them that signature smoky flavor. But let's be real - not all of us have a tandoor in our backyard! That's where this easy oven-baked method comes in. Instead of rolling the mixture onto skewers, we're shaping and baking it directly on a sheet pan, simplifying the process without sacrificing flavor.
I created this recipe as a quick and easy fix for busy nights, inspired by my Masala Chicken Burger but with a few tweaks! I skipped adding the quinoa because I usually serve these kebabs with rice or quinoa on the side, and I added roughly ground coriander seeds for a little crunch and extra fresh aroma. These small changes make the recipe even more versatile while keeping all the bold, authentic flavors we love! Perfect for meal prep or a fuss-free dinner, especially when served with turmeric quinoa rice and lachha pyaaz. Love sheet pan dinners, you have to try my chicken doner kebabs and vegetarian kebabs too!

Ingredients
Note: A recipe card with exact ingredient measurements and instructions is available at the end of this post. The ingredient photo and details included here are just to give you a clear visual reference of what you'll need for the recipe, ensuring you know exactly what to gather before you start.

- Ground Chicken -For juicier, more flavorful kebabs, go for ground meat with some fat. 100% breast meat or extra-lean options can dry out quickly. I use Bell & Evans Organic Ground Chicken, and here's a tip-you don't need to wash it.
- Ginger-Garlic Paste - homemade ginger paste and garlic paste are a must for a bold, authentic Indian flavor.
- Red onion - finely diced red onion adds moisture and a subtle sweetness while giving the kebabs a pop of color.
- Cilantro - brings a fresh, herby brightness to balance the spices.
- Green Chili -adds a spicy kick but can be easily adjusted to taste.
- Spices - ground cumin, rough ground whole coriander seeds, garam masala, and salt for bold flavor in every bite.
How to Make Sheet Pan Seekh Kebabs
- Lightly ground up coriander seeds. In a mixing bowl, combine all the ingredients for the kebab mixture. Mix thoroughly using a silicone spatula until well incorporated.




- Transfer the mixture onto the prepared sheet pan. Using a larger silicone spatula, spread it evenly to form an 8x8-inch square.
- Divide the square in half, then further divide each half lengthwise to create four strips. Gently push the mixture outward to create slight gaps between each kebab.
- Using the spatula, make horizontal indentations about ½ inch apart along each kebab strip. Smooth and even out the kebabs as needed. Lightly spray them with cooking oil.


- Bake for 10 minutes, then broil on high for 2-3 minutes until the kebabs develop a golden-brown color with slightly charred edges.


Serving
- I love pairing sheet pan kebabs with fluffy basmati rice or quinoa, topped with cool cucumber raita or tangy laccha pyaaz for the ultimate balance of flavors!
- Wrap them in warm homemade parathas or roti, smothered with cilantro-mint chutney, for a delicious on-the-go meal!
- For a lighter but satisfying meal, serve with refreshing kakdi koshimbir or a spicy cabbage salad-crunchy, vibrant, and so good!

Tried this recipe? I'd love to hear how it turned out! Leave a comment and let me know, or snap a quick pic and upload it-I love seeing your creations. If you're on Instagram, tag @ministry_of_curry so I can check it out. Your feedback means so much to me and makes all the time I spend perfecting each recipe totally worth it. Thank you!
Recipe
30-Minute Chicken Seekh Kebabs (Sheet Pan)
Recipe Video
Ingredients
- 1 pound ground chicken
- ½ medium red onion finely diced
- 2 teaspoon 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
- 1 cup Cilantro Mint Chutney
Instructions
- Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly spray it with oil.
- In a mixing bowl, combine all the ingredients for the kebab mixture. Mix thoroughly using a silicone spatula until well incorporated.
- Transfer the mixture onto the prepared sheet pan. Using a larger silicone spatula, spread it evenly to form an 8x8-inch square.
- Divide the square in half, then further divide each half lengthwise to create four strips. Gently push the mixture outward to create slight gaps between each kebab.
- Using the spatula, make horizontal indentations about ½ inch apart along each kebab strip. Smooth and even out the kebabs as needed. Lightly spray them with cooking oil.
- Bake at 400°F for 10 minutes, then broil on high for 2-3 minutes until the kebabs develop a golden-brown color with slightly charred edges.
- Garnish with fresh cilantro, lemon wedges, and serve with mint chutney or yogurt and laccha pyaaz.
Notes
Nutrition
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Kaz says
These were so good. I mixed the meat, put it on skewers, then refrigerated it for a bit. Cooked the meat on a hot grill. Absolutely delicious!
Archana Mundhe says
Thank you! I love that you cooked these on skewers on the grill.
Urvi says
Could you substitute shredded paneer for the chicken?
Archana Mundhe says
Hi Urvi! just paneer wont be enough for binding the kebabs. I am testing a vegetarian version and will have it soon for you!
Chaitra Shetty says
This recipe turned out absolutely delicious. So juicy and flavorful. It’s gonna be on repeat now onwards.
Archana Mundhe says
Thank you Chaitra! I am so glad these kebabs will be on your repeat list.