Chicken Seekh Kebab Roll
Spiced, juicy chicken mince shaped onto skewers and grilled to smoky perfection, then wrapped in a warm paratha with tangy mint chutney, crisp onions, and a squeeze of lime. This street-style roll is a complete meal on the go, bursting with bold tandoori flavors and fresh crunch.
For 4 servings
- mix · ~20 min
Make the paratha dough.
1.Mix whole wheat flour, a pinch of salt, and 1 tbsp oil in a bowl.2.Gradually add water and knead into a smooth, soft dough.3.Cover with a damp cloth and rest for 20 minutes.TIPResting the dough relaxes the gluten, making parathas easier to roll and softer. - prep · ~10 min
Prepare the chicken mince mixture.
1.Pat chicken pieces dry and pulse in a food processor to a coarse mince.2.Transfer to a mixing bowl and add chopped onion, green chili, cilantro, and mint.3.Add ginger-garlic paste, gram flour, lemon juice, and all spice powders.4.Mix well with your hands for 2 minutes until the mixture is sticky.TIPCoarse mince gives the kebabs better texture. Don't over-process into a paste. - rest · ~15 min
Chill the kebab mixture.
Cover and refrigerate the mixture for 15 minutes. This helps the flavors blend and makes shaping easier.
- prep · ~8 min
Shape the seekh kebabs.
1.Divide the mixture into 4 equal portions.2.With oiled hands, press each portion onto a skewer in a long cylinder shape.3.Gently press and smooth each kebab to about 6 inches in length. - grill · ~10 min
Grill the seekh kebabs.
1.Heat a grill pan over medium-high heat and brush lightly with oil.2.Place the skewered kebabs on the hot grill pan.3.Cook for 4-5 minutes on each side, rotating carefully with a pair of tongs.4.Brush with remaining oil and grill until charred spots appear and the chicken is fully cooked.TIPLet the kebabs develop a good char before turning — this gives that smoky tandoori flavor. - mix · ~2 min
Blitz the mint chutney.
Blend mint leaves, cilantro, green chili, yogurt, lemon juice, and a pinch of salt in a blender until smooth. Add a splash of water if needed to reach a spoonable consistency.
- fry · ~10 min
Cook the parathas.
1.Divide the rested dough into 4 equal balls and roll each into a thin disc.2.Cook each paratha on a hot tawa for 30 seconds each side.3.Drizzle a little oil and cook until golden spots appear on both sides.4.Set aside on a plate lined with a clean kitchen towel. - assemble · ~3 min
Assemble the kebab rolls.
1.Lay one paratha flat on a plate or foil.2.Spread a generous spoonful of mint chutney down the center.3.Slide a seekh kebab off the skewer and place it in the center.4.Top with sliced onions, a sprinkle of cilantro, and a squeeze of lemon.5.Roll the paratha tightly around the kebab, folding in one end to catch the juices. - serve
Serve immediately.
Wrap the bottom half in foil or parchment paper for easy handling. Serve hot with extra mint chutney and lemon wedges on the side.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use oiled hands to shape the kebab mixture onto skewers to prevent sticking and ensure a smooth, even layer.
- 2Let the minced chicken mixture chill for 15 minutes in the fridge before shaping — this firms up the fat and makes the kebabs easier to handle.
- 3For an authentic smoky flavor, place a small piece of charcoal in the grill pan and drizzle with oil to create a quick dhungar method.
- 4Don't skip resting the paratha dough — it relaxes the gluten, making the discs easier to roll without shrinkage.
- 5Toast the gram flour in a dry pan for a minute before adding it to the mince; this removes the raw bean flavor and adds a nuttier taste.
- 6When assembling the roll, fold one end of the paratha inwards to trap the juices and prevent dripping while eating.
Adapt it for your goals.
Low-oil
Skip brushing oil on the kebabs and grill on a non-stick pan or bake at 200°C for 15 minutes. Use whole wheat parathas without oil for a lighter version that still packs flavor.
high proteinHigh-protein
Replace the paratha with a whole-wheat tortilla or large lettuce leaf to reduce carbs, and use low-fat yogurt in the chutney. Perfect for post-workout meals.
jainJain
Replace onion and garlic with asafoetida, use potato or paneer instead of chicken, and skip ginger-garlic paste. This maintains the spiced kebab profile without root vegetables.
veganVegan
Swap chicken for crumbled tofu or chickpea mince, use coconut yogurt in the chutney, and ensure all ingredients are plant-based. A hearty vegan street-food option.
Why this is on our healthy list.
High-Quality Lean Protein
Chicken breast provides a rich source of lean protein, supporting muscle repair and satiety without excess saturated fat.
Rich in Digestive Herbs
Mint, coriander, and cumin aid digestion, making this flavorful roll gentle on the stomach despite its bold spices.
Good Source of Iron
Chickpea flour and spices like cumin and turmeric contribute dietary iron, important for energy levels and oxygen transport.
Probiotic Support from Yogurt
The yogurt-based chutney introduces live cultures that support gut health, balancing the meal's spice heat.
Frequently asked questions
Yes, but coarse mince is better for texture. Pre-packaged mince can be too fine and make the kebabs dense; pulse your own for superior results.
