How to Make Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
- Preheat oven to 200°C (390°F). Line a sheet pan with parchment paper or foil and lightly oil it.
- In a mixing bowl, combine all ingredients thoroughly. Use your hands for best results. Let it rest for 15–20 minutes to absorb flavors.
- Wet your hands and shape the mixture into long, cylindrical kebabs (or use skewers if you have). Place on the sheet pan.
- Brush lightly with oil on top to keep them moist while baking.
- Bake for 18–20 minutes, flipping once halfway through, until golden brown and cooked through.
- Optional: Broil for 1–2 minutes at the end for a lightly charred finish.
Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
Flavor-packed ground chicken kebabs baked to perfection with Indian spices—quick, juicy, and irresistibly delicious!
Cook Time
25 mins
Servings
4
Allergen
Gluten (if using breadcrumbs), Egg (if added), Chili
Nutrition Values
Energy
280 Cal
Protein
22 g
Fat
16 g
Carbs
8 g
How to Make Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
- Preheat oven to 200°C (390°F). Line a sheet pan with parchment paper or foil and lightly oil it.
- In a mixing bowl, combine all ingredients thoroughly. Use your hands for best results. Let it rest for 15–20 minutes to absorb flavors.
- Wet your hands and shape the mixture into long, cylindrical kebabs (or use skewers if you have). Place on the sheet pan.
- Brush lightly with oil on top to keep them moist while baking.
- Bake for 18–20 minutes, flipping once halfway through, until golden brown and cooked through.
- Optional: Broil for 1–2 minutes at the end for a lightly charred finish.
Ingredients of Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
- 500g minced chicken (lean)
- 1 medium onion, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2 green chilies, finely chopped (optional)
- 2 tbsp fresh coriander, chopped
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp coriander powder
- ½ tsp red chili powder
- 1 tsp salt (adjust to taste)
- 2 tbsp besan (gram flour) or breadcrumbs (for binding)
- 1 tbsp oil (plus more for brushing)
- Juice of half a lemon