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!
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
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 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.
Nutrition
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Anisha says
Delicious! Would I be able to freeze leftovers?
Archana Mundhe says
Yes. These kebabs freeze well.
Amrita says
I love making kebabs but hate rolling them out during the busy weekday. This is the perfect recipe for meal prepping. Tripled the recipe and didn’t add chili for the kids. So good. Your recipes are always a hit!
Archana Mundhe says
Thank you! I'm so glad the kebabs worked well for meal prep, and love that you made it kid-friendly too. Tripling the batch is such a smart move!
Sharon r says
Delicious and easy! I used turkey and it tasted like beef or pork !
Archana Mundhe says
Thank you for the feedback! I hope this dish becomes a repeat in your kitchen too!
Gary says
So easy and flavorful. Everyone loved it.
Archana Mundhe says
Thank you for the feedback!
Divya Marwaha says
Delicious! My adult kids absolutely loved it!
Archana Mundhe says
Thank you Divya!
Alex says
So delicious and flavorful. The whole family loved it.
Archana Mundhe says
Thank you Alex! This is a family fav in my home too.
Pam Reininger says
This was absolutely delicious!
Archana Mundhe says
Thank you!
kristin proctor says
These are sooo delicious. I toast the coriander seeds first. That is a very special ingredient in this recipe. I also like to marinate overnight before cooking for extra flavor. I’ve made with ground chicken, lamb and beef and all are yum. My husband (from Kerala) loves this one. Thank you!
Archana Mundhe says
Thank you for the lovely feedback! I love that you have made these seekh kebabs with all different ground meats too!
HP says
I made these this week for the first time and it was such a hit! I made a milder version for my 2 year old and she absolutely devoured it. Thank you for the easy recipe!
Archana Mundhe says
WOW! Thats the best compliment. Thank you!!
Samreen naqvi says
Can I make it in dir fryer? What should be the temperature and timing settings?
Archana Mundhe says
You can air fry at 380F for 8 to 10 minutes.
Allison says
So, so good! I didn’t have coriander seeds n hand, so I added a little more garam masala. I’m making it again for lunch because my family loved it so much.