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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.
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.
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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.
This mughlai recipe takes 75 minutes to prepare and yields 4 servings. At 605.89 calories per serving with 30.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
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.
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.
Use whole wheat roti, naan, or even a large tortilla instead of a paratha for a different texture.
Add a drizzle of tamarind chutney for a sweet and sour flavor, or a creamy yogurt-based sauce for a milder taste.
Add shredded lettuce, chopped tomatoes, or pickled vegetables to the roll for extra crunch and freshness.
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.
The blend of spices like cumin, coriander, and chilli contains compounds that can help boost metabolism and aid in digestion.
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.
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.
It can be a balanced meal. The kebabs themselves are a good source of lean protein. To make it healthier, use a whole wheat roti instead of a paratha, pan-fry the kebabs with minimal oil, and load up on fresh salad fillings.
This usually happens if the mixture is too wet. Ensure you squeeze out all the water from the chopped onions. Also, using roasted besan as a binder is essential. Chilling the mixture for at least 30 minutes also helps it firm up and hold its shape better.
Yes, absolutely. You can shape the kebabs and store them in the refrigerator for up to 24 hours before cooking. You can also cook the kebabs, let them cool, and refrigerate them for 2-3 days. Simply reheat them before assembling the rolls.
Yes. To bake, preheat your oven to 400°F (200°C), place the kebabs on a lined baking sheet, and bake for 15-20 minutes, turning halfway through. For an air fryer, cook at 375°F (190°C) for 12-15 minutes, flipping once.
These rolls are a complete meal on their own. However, you can serve them with a side of extra mint chutney, a simple kachumber salad (cucumber, tomato, onion), or some yogurt raita.