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)
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.
Video
Nutrition
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Aneesha says
Wonderful! Exactly what I was looking for, easy, fast, delicious
Angie says
These look so good. I wonder if I could prepare them up to cooking, flash freeze and then pull them out of the freezer as I need them.
Archana Mundhe says
Yes! Absolutely, you can freeze the mixture and cook when you are ready.