Speedy Indian Chicken Seekh Kebabs (Sheet Pan)

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!