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, 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!
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
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Shelly says
Family loved it!!! Thank you for another amazing and yummy recipe.
Archana Mundhe says
Thank you Shelly!
Pooja Chudasama says
Thank you for the lovely chicken kebab recipe, it was so quick and easy to make especially when you have kids and juggling work at the same time.
Archana Mundhe says
Thank you Pooja for the lovely feedback.
Shakila says
I’m so glad I came across this recipe! I tried it the other night and it was extremely easy and turned out so good! Will definitely add this to my rotation
Archana Mundhe says
This made my day! thank you so much! I'm thrilled it turned out well and that it's earned a spot in your rotation.
Ranak says
This recipe is a banger.. so easy to make and extremely delicious.. hooked to it..
Archana Mundhe says
Thank you! I hope this goes in your regular rotation just like its in my kitchen.
Nikkk says
Awesome receipe Archana. Tried it at home, my family loved. The reciepe was so easy to follow and make.
Archana Mundhe says
thank you!! Glad your family enjoyed it.
ally says
is the olive oil strictly for spraying or is it part of the kebab mixture?
Archana Mundhe says
Hi Ally, olive oil is just for spraying.
Alpa says
Big hit with my picky teen boy!! How do you store and recommend reheating leftovers?
Great recipe!!
Archana Mundhe says
Hi Alpaa, That is the BEST compliment, a picky teen approved it! So happy it was a hit! For leftovers, store them in an airtight container in the fridge for up to 3 days. To reheat, I recommend a quick few minutes on a skillet or microwave them covered with a damp paper towel to retain moisture. Enjoy your leftovers!
kristin says
Sooo delicious! Thank you for this wonderful recipe. My family loves it and I got my mom into making it too.
Archana Mundhe says
Love it! I am so happy that this is also mom approved!!
Yvonne says
This was such a delicious meal. Full of flavour. We paired it with some tumeric rice and a salad. So tasty. My kids devoured it. So simple and easy to make as well.
Archana Mundhe says
The kids approved..that's everything!! Love that you paired it with turmeric rice, sounds absolutely delicious! Thank you for making it and sharing
Icyhot Diaries says
Easiest and tastiest recipe!!! I have lost track of how many times I have made this! The chicken comes out so juicy! Thank you!
Archana Mundhe says
yay! Thank you!! Def a winner, so easy and so delicious.
Nandini Shetty says
This was so delicious and so incredibly easy! Perfect weekday meal!
Archana Mundhe says
So glad you enjoyed these speedy kebabs.
Nandini Shetty says
100% must try! Easy no fail recipe!
Archana Mundhe says
Thank you!
Chirag Patel says
Great Recipe!! Super simple to make and full of flavor. Can become a family favorite and a staple in the weekly rotation!!
Archana Mundhe says
Thank you! I am glad the whole family is enjoying this easy meal.
Lolo says
Made this recipe with ground duck. Absolutely delish!
Archana Mundhe says
Love it! Hope this recipe becomes a repeat in your kitchen too!
Nicole says
Can you use coriander powder as a sub for the coriander seeds?
Archana Mundhe says
Yes you can use coriander powder instead of coriander seeds.
Wajeeda Nabee says
Can you use any mince or only chicken mince?
Archana Mundhe says
You can use any ground meat for this recipe.
Diana says
Delicious and so easy!! Definitely adding it to my meal routine. I paired this with some turmeric rice with cloves, and zucchini wedges.
Archana Mundhe says
Thank you! Love your pairings!
Teena says
This recipe was amazing. My entire family devoured it but i did leave the chicken on the sheet pan for 24 hours so it marinates. However when I put the sheet pan in the toaster oven a lot of water came out so I removed it from the sheet pan and put it straight on the rack. Please advise what I did wrong.
Archana Mundhe says
I am so glad your family enjoyed it. Frozen ground chicken generally leaves water while cooking. Also make sure you are not washing the ground chicken instead draining out any excess liquids from the pack before adding in the spices, etc.
SR says
This recipe is AMAZING! My Arab husband it’s one of the best foods he has ever had in America I wasn’t expecting that kind of reaction so I’m really looking forward to making this often! It’s quite easy to put together too!
Archana Mundhe says
This absolutely made my day, thank you so much for sharing! Your husband's reaction is honestly the best compliment a recipe can get. So happy it was easy to put together too, that is always the goal! I hope it becomes a regular in your kitchen too.
Carlene Charles says
I made this recipe yesterday and it was amazing. This is one of the most FLAVORFUL, QUICK AND EASY recipes I have made in a long time, easy to follow directions and so good. You must try it; this would definitely one of your Go-To Anytime Recipes. Thank you Ministry of Curry, I cannot wait to try more of your recipes.
Archana Mundhe says
Wow, thank you so much for this incredible review, this truly made my day! I am so thrilled the Sheet Pan Seekh Kebabs were such a hit and that the directions were easy to follow. You are so right, they are the perfect anytime recipe and I love that you are already excited to try more! Welcome to the Ministry of Curry family, there is so much more deliciousness waiting for you!
Roma Agtarap says
Hi,
can i use ground coriander (the powder one)?
Thanks in advance
Archana Mundhe says
Yes coriander powder works too!
Roma Agtarap says
Thank you for replying Archana.
I tried the recipe yesterday, it was so delicious but during baking liquid are coming out from the chicken and I have to remove it from the chicken. When it is done baking the chicken turned a bit dry but still delicious, I wonder what i did wrong 🙁
Archana Mundhe says
Thank you so much for trying the recipe and for sharing your feedback! So glad it was delicious even with the extra liquid.
What you experienced is actually very common with ground chicken from some store brands. To reduce the liquids, make sure to pat dry the ground chicken before adding the spiced and other ingredients. You may already know this but do not wash ground chicken. I have also noticed that frozen ground chicken releases a lot more liquids. Lastly, do pat try if there is excess moisture after its baked but then do not bake longer as it will make the chicken dry. Hope this helps and you will try this recipe again