Chicken Seekh Kebab Roll

Instructions

1. 1

   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.

   • In a large bowl, combine ground chicken, chopped onion, ginger-garlic paste, green chillies, coriander, and mint.
   • Add all the dry spices: roasted besan, garam masala, coriander powder, cumin powder, red chilli powder, and salt.
   • Add the lemon juice and mix gently with your hands until everything is well incorporated.
   • Cover the mixture and refrigerate for a minimum of 30 minutes.
2. 2

   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.

   • Lightly grease your palms with oil to prevent sticking.
   • Divide the mixture into 8 equal portions.
   • Shape each portion into a long, cylindrical kebab, either on a skewer or by hand.
   • Place the shaped kebabs on a greased plate.
3. 3

   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.

   • Heat oil in a skillet over medium heat.
   • Place the kebabs in the pan, leaving space between them.
   • Cook for 8-10 minutes, turning periodically for even browning.
   • Ensure the kebabs are fully cooked, then remove and set aside.
4. 4

   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.

   • Warm the parathas one by one.
   • Spread a layer of mint chutney on a warm paratha.
   • Place two kebabs in the center.
   • Top with sliced onions and a pinch of chaat masala.
   • Roll the paratha tightly to form a wrap.
5. 5

   Serve immediately. Serve the Chicken Seekh Kebab Rolls while they are still warm for the best taste and texture.

   • Serve the rolls immediately after assembling.