Speedy Indian Chicken Seekh Kebabs (Sheet Pan)

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!

Boldly spiced, juicy, and perfectly baked, these Sheet Pan Chicken Seekh Kebabs deliver all the flavor of a tandoor without the fuss, served here with fluffy basmati rice and spicy onions for the ultimate weeknight dinner.

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!

Now that is a plate worth making! Juicy seekh kebabs paired with golden turmeric rice and a bright, tangy onion salad, a complete and satisfying meal in one gorgeous plate.

Ingredients Overview

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.

Simple, bold ingredients that do all the magic: ground chicken, ginger garlic paste, red onion, fresh cilantro, green chili, and whole coriander seeds, everything you need for the most flavorful seekh kebabs of your life

• 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.

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!

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You may also like this related recipe: https://hospitalitycareerprofile.com/food-recipes/indian-breakfast/ground-chicken-doner-kebabs-sheet-pan

Notes

Air Fryer
Spread the kebab mixture onto a parchment paper liner. Air fry at 380°F for 10 minutes. For those signature golden char marks, increase the temperature to 400°F and air fry for an additional 2 minutes.