Chicken Seekh Kebab Roll
Juicy, spiced chicken seekh kebabs, grilled to perfection and wrapped in a soft paratha with tangy mint chutney and crisp onions. A popular Indian street food that's incredibly satisfying and easy to make at home.
For 4 servings
5 steps. 20 minutes total.
- 1
Prepare and marinate the kebab mixture
- a.In a large bowl, combine the ground chicken, finely chopped onion, ginger-garlic paste, green chillies, chopped coriander, and mint leaves. Add the roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, salt, and lemon juice. Mix gently with your hands until just combined; do not overmix. Cover the bowl and refrigerate for at least 30-60 minutes to allow the flavors to meld and the mixture to firm up.
- b.In a large bowl, combine ground chicken, chopped onion, ginger-garlic paste, green chillies, coriander, and mint.
- c.Add all the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, and salt.
- d.Add the lemon juice and mix gently with your hands until everything is well incorporated.
- e.Cover the mixture and refrigerate for a minimum of 30 minutes.
- 2
Shape the kebabs
- a.After marination, lightly grease your palms with oil. Divide the chilled chicken mixture into 8 equal portions. Take one portion and carefully mold it into a 5-6 inch long, cylindrical kebab around a skewer (if using). If not using skewers, shape it into a cylinder. Press the mixture firmly to ensure it holds its shape. Repeat with the remaining mixture.
- b.Lightly grease your palms with oil to prevent sticking.
- c.Divide the mixture into 8 equal portions.
- d.Shape each portion into a long, cylindrical kebab, either on a skewer or by hand.
- e.Place the shaped kebabs on a greased plate.
- 3
Cook the kebabs
- a.Heat 3 tbsp of oil in a non-stick skillet or grill pan over medium heat. Carefully place the kebabs in the pan, ensuring not to overcrowd it. Cook in batches if needed. Pan-fry for 8-10 minutes, turning them gently every 2-3 minutes, until they are golden brown on all sides and cooked through. The internal temperature should reach 165°F (74°C). Remove from the pan and set aside.
- b.Heat oil in a skillet over medium heat.
- c.Place the kebabs in the pan, leaving space between them.
- d.Cook for 8-10 minutes, turning periodically for even browning.
- e.Ensure the kebabs are fully cooked, then remove and set aside.
- 4
Assemble the rolls
- a.Warm a paratha on a hot tawa or pan for about 30 seconds on each side. Place the warm paratha on a clean surface. Spread 1-2 tablespoons of mint chutney evenly over it. Place two cooked seekh kebabs in the center. Top with a generous amount of thinly sliced onions and a sprinkle of chaat masala. Roll the paratha up tightly. Repeat for the remaining parathas and kebabs.
- b.Warm the parathas one by one.
- c.Spread a layer of mint chutney on a warm paratha.
- d.Place two kebabs in the center.
- e.Top with sliced onions and a pinch of chaat masala.
- f.Roll the paratha tightly to form a wrap.
- 5
Serve immediately
- a.Serve the Chicken Seekh Kebab Rolls while they are still warm for the best taste and texture.
- b.Serve the rolls immediately after assembling.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the juiciest kebabs, use ground chicken thigh meat which has a higher fat content.
- 2Squeeze out all excess water from the chopped onions before adding them to the mixture. This is crucial to prevent the kebabs from breaking apart.
- 3Roasting the besan (chickpea flour) in a dry pan for a few minutes until fragrant removes its raw taste and improves its binding properties.
- 4Do not overcook the kebabs, as they can become dry. They are done once they are firm to the touch and golden brown.
- 5For a smoky 'dhungar' flavor, place a small steel bowl in the center of the kebab mixture, add a piece of hot charcoal, drizzle a little ghee over it, and cover immediately for 2-3 minutes.
- 6You can prepare the kebab mixture a day in advance and store it in the refrigerator.
Adapt it for your goals.
Protein
Substitute ground chicken with ground lamb (mutton keema) for a richer flavor. For a vegetarian option, use crumbled paneer or a mixture of mashed potatoes and vegetables.
WrapWrap
Use whole wheat roti, naan, or even a large tortilla instead of a paratha for a different texture.
SauceSauce
Add a drizzle of tamarind chutney for a sweet and sour flavor, or a creamy yogurt-based sauce for a milder taste.
FillingFilling
Add shredded lettuce, chopped tomatoes, or pickled vegetables to the roll for extra crunch and freshness.
Why this is on our healthy list.
Excellent Source of Protein
Ground chicken is a fantastic source of high-quality lean protein, which is essential for building and repairing muscles, supporting bone health, and keeping you full.
Metabolism-Boosting Spices
The blend of spices like cumin, coriander, and chilli contains compounds that can help boost metabolism and aid in digestion.
Rich in B Vitamins
Chicken is a good source of B vitamins, particularly Niacin (B3) and B6, which are crucial for energy production, brain function, and forming red blood cells.
Frequently asked questions
One Chicken Seekh Kebab Roll contains approximately 550-650 calories, depending on the size of the paratha and the amount of oil used. It's a substantial and satisfying meal.