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A kidney-friendly North Indian meal featuring tender grilled chicken, soft whole wheat flatbreads, and a subtly spiced bottle gourd curry, prepared with minimal sodium and no dairy or tomatoes.
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Juicy Chicken Seekh Kebab Roll – a protein-packed, quick-to-make, and utterly satisfying snack!

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.
Serving size: 1 roll(1 roll with 2 kebabs)


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Juicy Chicken Seekh Kebab Roll – a protein-packed, quick-to-make, and utterly satisfying snack!
This north_indian and punjabi dish is perfect for lunch or snack. With 605.89 calories and 30.24g of protein per serving, it's a muscle-gain option for your meal plan.
Prepare and marinate the kebab mixture. 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.
Shape the kebabs. 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.
Cook the kebabs. 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.
Assemble the rolls. 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.
Serve immediately. Serve the Chicken Seekh Kebab Rolls while they are still warm for the best taste and texture.