How to Make Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
- Preheat the oven to 200°C (400°F) and line a sheet pan with foil or parchment.
- Arrange thawed Chicken Seekh Kebabs on the sheet pan.
- Surround the kebabs with sliced onions and bell peppers.
- Drizzle oil or ghee over everything and sprinkle with chaat masala and chilli powder.
- Bake for 20–25 minutes, flipping the kebabs halfway through, until golden and lightly crisped.
- Remove from oven, garnish with fresh coriander and lemon wedges.
- Serve hot with mint chutney or yogurt dip.
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
Dairy
Nutrition Values
Energy
280 Cal
Protein
20 g
Fat
18 g
Carbs
10 g
How to Make Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
- Preheat the oven to 200°C (400°F) and line a sheet pan with foil or parchment.
- Arrange thawed Chicken Seekh Kebabs on the sheet pan.
- Surround the kebabs with sliced onions and bell peppers.
- Drizzle oil or ghee over everything and sprinkle with chaat masala and chilli powder.
- Bake for 20–25 minutes, flipping the kebabs halfway through, until golden and lightly crisped.
- Remove from oven, garnish with fresh coriander and lemon wedges.
- Serve hot with mint chutney or yogurt dip.
Ingredients of Speedy Indian Chicken Seekh Kebabs (Sheet Pan)
- 4 Malai Chicken Seekh Kebabs (from Nutrich Foods) – thawed
- 1 large red onion – sliced into thick rings
- 1 bell pepper – sliced
- 1 tbsp oil or ghee
- ½ tsp chaat masala
- ½ tsp Kashmiri red chilli powder
- Lemon wedges – for garnish
- Fresh coriander – for garnish