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!
Want to Save This Recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
By submitting this form, you consent to receive emails from Minstry of Curry
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!
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
♥ Subscribe to our Youtube Channel for tasty and easy video recipes. Looking for more Instant Pot recipes? Check out our delicious Instant Pot Recipe board on Pinterest.
Anisha says
Delicious! Would I be able to freeze leftovers?
Archana Mundhe says
Yes. These kebabs freeze well.
Aman says
Can i pre prep and freeze? And cook as needed...for long i can freeze?ama
Archana Mundhe says
Hi Aman, yes you can prep, shape and freeze for upto 3 months.
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.
Gurpreet Kaur says
Amazing!
Anj says
Hi Archana, The recipe is amazing but for me the chicken seems to leave a lot of water. What could I be doing wrong?
Archana Mundhe says
I assume you did not rinse the chicken. Sometimes for me frozen ground chicken will release some water. Try dabbing out all the excess liquids with paper before adding it to the mixing bowl. If it still released water, during last few minutes of baking, dab out the excess liquids with paper towels.
Kauser says
Halfway through cooking take out of oven, drain the water and place back in oven to continue cooking.
Natasha says
Made this for my kids and hubby. I omitted the green chilies and used a 1/2 a grated yellow onion (squeezed out the liquid) and it was delicious. My kid who usually doesn't like desi food to my constant despair found this to be "super yummy". I think this will quickly turn into our new family favorite. As a way to get my family to eat more food I grew up with as a child. Thank you I especially love the easy portioning and clean up
Archana Mundhe says
This makes me so happy! Hearing that your kiddo who usually skips desi food found it “super yummy” truly means everything. That’s exactly why I share these recipes. To make the food we grew up with feel approachable, comforting, and loved by the whole family. Thank you for taking the time to share this. Messages like yours remind me why I do what I do.
M says
Does it turn out well with ground turkey?
Archana Mundhe says
Yes ground turkey also works well for these sheet pan kebabs.
Aman Bawa says
Thanks, Archana - used your recipe with great success. I substituted turkey for chicken as I had that handy and used fresh garlic and ginger as I thought it would be tastier than paste. Delicious! Only issue was the parchment paper caught on fire 🙂
Archana Mundhe says
Hi there! I am so glad to hear the recipe was a success (fire aside!).Turkey is a fantastic lean substitute. As for the parchment paper, it can be a bit finicky if it’s too close to the heating element or hanging over the edges of the pan. I’m just glad the dish was delicious enough to make up for the excitement
Nicola says
Hi, we absolutely loved this. Is there a recipe for the onion salad shown in the picture please?
Archana Mundhe says
I will share the recipe for "laccha pyaz" asap!
NYCLadki says
I love making quick and easy chicken dishes this is one of my favorites! So easy (compared to grilling them on a stick!) and so delicious! Thanks Archana for sharing all of you wonderful recipes!
Archana Mundhe says
I am so glad you enjoyed this easy kebab recipe!
Divya says
My teen loved this recipe however twice I had to drain liquid when baking as there was quite a bit of pooling. I used fresh ground chicken and no rinsing, but added extra red onions-what causes the excess liquid?
Archana Mundhe says
I’m so glad your teen enjoyed them! Regarding the liquid, frozen ground chicken often releases excess moisture as it thaws. If you are using a fresh pack, a great tip is to skip the rinsing and instead dab the meat thoroughly with paper towels to remove any surface moisture before mixing. You can also just dab the pan with a paper towel halfway through cooking to soak up any pooling. This helps the kebabs brown perfectly. Hope this helps for the next batch!
Shelly says
Family loved it!!! Thank you for another amazing and yummy recipe.
Archana Mundhe says
Thank you Shelly!