Description

Delicious and easy 30-minute chicken seekh kebabs made on a sheet pan in the oven. These flavorful ground chicken kebabs blend aromatic spices, fresh herbs, and a hint of heat, then are baked and broiled to achieve a perfectly golden and slightly charred exterior. Served with refreshing cilantro mint chutney and crisp lachha pyaaz, this recipe offers a quick and healthy way to enjoy traditional seekh kebabs at home.

Ingredients

For the Chicken Seekh Kebabs

1 pound ground chicken
½ medium red onion, finely diced
2 teaspoons 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 (thinly sliced onions with a sprinkle of chaat masala and lemon juice)
1 cup cilantro mint chutney
Fresh cilantro and lemon wedges for garnish

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Instructions

Preheat Oven and Prepare Pan: Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper and lightly spray it with oil to prevent sticking.
Mix Kebab Ingredients: In a mixing bowl, combine the ground chicken, finely diced red onion, garlic paste, ginger paste, minced green chilies, coarsely ground coriander seeds, garam masala, ground cumin, kashmiri red chili powder, chopped cilantro, kosher salt, and olive oil. Mix thoroughly using a silicone spatula until the ingredients are fully incorporated and the mixture is consistent.
Shape the Kebabs: Transfer the chicken mixture onto the prepared sheet pan. Use a larger silicone spatula to spread the mixture evenly, forming an 8×8-inch square shape.
Divide into Strips: Cut the square in half, then cut each half lengthwise, creating four long kebab strips. Gently push the mixture outward between the strips to create slight gaps, allowing even cooking.
Create Indentations: Using the spatula, make horizontal indentations about ½ inch apart along each kebab strip to mimic the traditional seekh kebab look. Smooth and even out the kebabs as needed. Lightly spray the tops with cooking oil for better browning.
Bake and Broil: Bake the kebabs in the preheated oven at 400°F for 10 minutes. After baking, switch the oven to broil on high and cook for an additional 2-3 minutes until the kebabs develop a golden-brown color with slightly charred edges.
Serve: Garnish the kebabs with fresh cilantro and lemon wedges. Serve hot with cilantro mint chutney and lachha pyaaz on the side for a delicious meal.

Notes

Ensure the chicken mixture is well combined for uniform texture and flavor.
Adjust the amount of green chilies and red chili powder to your preferred spice level.
Use parchment paper and oil spray to avoid sticking and to make cleanup easier.
Broiling at the end gives the kebabs a nice char; watch closely to prevent burning.
Lachha pyaaz is thinly sliced onions tossed with chaat masala and lemon juice; it adds a refreshing crunch.
These kebabs can be served with yogurt or raita as an alternative accompaniment.