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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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.
Apoorva says
Quick, simple and tasty! They tasted delicious as a kaathi roll with kavan paratha
Archana Mundhe says
Love that you enjoyed them as a kathi roll with Kawan paratha — such a perfect combo!
R says
This was so easy and very delicious!!
Archana Mundhe says
Thank you for the feedback!
Sanaa says
Can we do this with ground beef?
Archana Mundhe says
Yes! You can use any ground meat.
Khushi says
Turned out delicious and not dry at all. It is a quick, easy and no fail recipe.
Archana Mundhe says
Thank you for your feedback
Sunny says
Nice !! Will try it soon.
Green Spatula is very nice. Please post the link for purchasing a similar one.
Archana Mundhe says
Here is a link to the double sided spatula - https://amzn.to/4jm58Lo
Darshita Mistry says
Loved this recipe, Archana! It came together so quickly and the outcome was so tasty. We had it with some leftover rice, green chutney and pickled onions. My 15 month old enjoyed it a lot with some avocado on the side. Thank you for sharing this recipe!
Archana Mundhe says
Thank you so much! I’m so glad you enjoyed it.
Pinky says
Loved this simple and easy recipe! I tried cooking it and it turned out to be delicious. Thank you Archana for responding and answering my question.
Archana Mundhe says
Thank you for the feedback!
Steph says
This was so flavorful and so easy! We will be making this recipe again very soon 🙂
Archana Mundhe says
Thank you for your feedback!
Mitr says
Loved the recipe and the flavors. As usual, never disappointed with your flavors or the efficiency of your recipes. Thank you.
My chicken released a lot of water in the pan...any way to avoid this? Thanks
Archana Mundhe says
Thank you for the lovely feedback! Some brands of ground chicken tend to release more water while cooking. I personally like using Bell & Evans as it’s a bit drier and cooks more cleanly. To reduce excess moisture, I recommend dabbing off any liquid from the pack with a paper towel before cooking, and avoiding rinsing the meat, as that can add more water.
Anna says
How would recipe change if I used ground lamb? Oven time change at all?
Archana Mundhe says
Same exact recipe and cooktime!
Tanaya Nadkarni says
This is an amazing weekday dinner recipe. Low effort and delicious meal. Pairs beautifully with a rice pilaf and raita. Entire family loved it.
Archana Mundhe says
Thank you for the lovely feedback!
Allison Welty says
I refrigerated the meat mixture for a couple hours prior to cooking. Delicious. It was easy to prepare a cilantro-free section for hubby (yes, he IS one of those people). Served with tamarind chutney. This is a keeper!
Archana Mundhe says
So glad you enjoyed the kebabs and I totally get the cilantro-free section, that’s such a thoughtful touch! Tamarind chutney sounds like the perfect pairing. Thank you for sharing, and I’m so happy it’s a keeper!
B says
Made this for dinner tonight. So easy and tasty. My whole family loved it and they are often hard to please. I will making this on repeat
Archana Mundhe says
Thank you for the lovely feedback!
Radhika says
Tried this last week. The kebabs came out juicy and flavorful. Thanks for the recipe.
Maya says
Lamb was very good! Can you double this recipe? cook time is different?
Archana Mundhe says
Yes you can double the recipe. I have found that its best to make it on two trays to get thin kebobs.
Sonal Sharma says
I was wondering we can make this in air fryer. What changes would you make in the temperature and timings? Thanks for the amazing recipes.
Archana Mundhe says
Hi Sonal, yes you can airfry at 380 F for 10 minutes or so. Make sure not to overcrowd and cook in batches if needed.