Seekh kebabs are spiced ground meat kebabs made with lamb or beef, ginger, garlic, and warm spices like garam masala and cumin. This sheet pan version skips traditional skewers for a simple, hands-on approach served with vibrant cilantro-mint sauce and fresh toppings in wraps.
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Grate the red onions. Place the grated onion in a cheesecloth or clean kitchen towel and squeeze out all excess liquid.
In a large bowl, combine the ground meat, squeezed onion, chopped cilantro, and chopped mint.
Grate fresh ginger and garlic directly into the meat mixture.
Add garam masala, cumin, coriander, paprika, salt, and pepper to the bowl.
Using your hands, thoroughly mix all ingredients until well combined.
Press the meat mixture evenly onto a sheet pan. Use a bench scraper or knife to cut the meat into long, kebab-shaped strips.
Use a skewer or fork to create indentations along each kebab. Separate the kebabs on the sheet pan and drizzle with olive oil.
To roast the garlic, cut the top off a head of garlic, drizzle with oil, season with salt, and wrap tightly in aluminum foil.
Place the sheet pan of kebabs and the foil-wrapped garlic in a preheated oven and bake until the kebabs are cooked through and browned. (e.g., 400°F / 200°C for 15-20 minutes).
While the kebabs bake, prepare the sauce. Add mayonnaise to a blender.
Add fresh cilantro, mint, a green chili, the roasted garlic cloves (squeezed from their skins), and the juice of half a lemon to the blender.
Season the sauce with ground cumin and coriander.
Blend until the sauce is smooth and vibrant green.
To assemble, spread a generous amount of the green sauce on a large flatbread.
Place two cooked kebabs on top, followed by fresh cilantro, thinly sliced red onion, pickles, and sliced tomatoes.
Roll up the wrap tightly. Toast it in a dry pan over medium heat on both sides until golden brown and crisp.
Serve the toasted seekh kebab wrap immediately.
Store cooked kebabs in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 350°F until warm, about 8–10 minutes.
sheet pan · video available for visual reference
No. This sheet pan method forms the meat mixture directly on the pan without skewers, making it simpler and more convenient.
Yes, ground chicken works well. It will cook faster, so reduce baking time by 2–3 minutes and check for doneness at 160°F internal temperature.
They should reach an internal temperature of 165°F for poultry or 160°F for beef and lamb. They'll also be firm to the touch and no longer pink inside.
Yes, mix the meat and spices up to 24 hours in advance. Cover and refrigerate, then shape and bake when ready.
Serve with rice, naan, or as part of a platter with yogurt, pickles, and fresh salads for a more elaborate meal.
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