30-Minute Chicken Seekh Kebabs (Sheet Pan)

Ingredients

• 1 lb ground chicken (For juicier kebabs, use ground chicken with some fat rather than extra-lean breast meat.)
• 0.5 medium red onion (Finely diced.)
• 2 tsp garlic paste
• 1 tsp ginger paste
• 1 tsp green chilies (Minced; adjust to taste for heat.)
• 1 tbsp coriander seeds (Coarsely ground.)
• 1 tsp garam masala
• 0.5 tsp ground cumin
• 0.5 tsp Kashmiri red chili powder
• 0.5 cup cilantro (Chopped; reserve some additional fresh cilantro for garnish if desired.)
• 1.5 tsp kosher salt
• 1 tbsp olive oil (Plus a light spray for the parchment and kebabs.)
• 1 cup lachha pyaaz (For serving.)
• 1 cup Cilantro Mint Chutney (For serving.)
• lemon wedges (For garnish and serving.)
• yogurt (Optional accompaniment; the source gives no quantity.)

Steps

1. 1

   Preheat the oven to 400°F. Line a sheet pan with parchment paper and lightly spray the parchment with oil.

2. 2

   In a mixing bowl, combine the ground chicken, diced red onion, garlic paste, ginger paste, minced green chilies, coarsely ground coriander seeds, garam masala, cumin, Kashmiri red chili powder, chopped cilantro, kosher salt, and olive oil. Mix thoroughly with a silicone spatula until well incorporated.

3. 3

   Transfer the kebab mixture to the prepared sheet pan. Using a larger silicone spatula, spread it evenly into an 8-by-8-inch square.

4. 4

   Divide the square in half, then divide each half lengthwise to create four strips. Gently push the mixture outward to create slight gaps between the kebabs.

5. 5

   Using the spatula, make horizontal indentations about ½ inch apart along each kebab strip. Smooth and even out the kebabs as needed, then lightly spray them with cooking oil.

6. 6

   Bake at 400°F for 10 minutes. Broil on high for 2–3 minutes, until the kebabs are golden brown with slightly charred edges.

7. 7

   Garnish with fresh cilantro and lemon wedges. Serve with mint chutney or yogurt and lachha pyaaz.

Notes

For an air-fryer variation, spread the kebab mixture onto a parchment-paper liner and air fry at 380°F for 10 minutes; increase the temperature to 400°F and air fry for 2 additional minutes for golden char marks. The structured recipe includes cilantro, lemon wedges, and yogurt as serving accompaniments, but does not provide quantities for them.

Nutrition per serving

• main
• Indian
• South Asian
• oven-baked
• sheet-pan
• gluten-free
• high-protein
• meal-prep