Seekh Kebab Rolls Recipe

Prepare onions and aromatics

Finely grate or blitz the onion and squeeze out excess water in a clean cloth or sieve. This prevents the kebab mix from becoming too wet. Combine grated onion, minced garlic, grated ginger, chopped green chilies, chopped cilantro and mint in a large mixing bowl.

Mix meat and spices

Add the ground meat to the aromatics. Sprinkle in garam masala, ground cumin, ground coriander, red chili powder, salt, and black pepper. Add gram (besan) flour or breadcrumbs, lemon juice and the egg (if using).

Bind and rest

Mix thoroughly using your hands or a spoon until the mixture is homogeneous and slightly sticky (about 3–5 minutes). Cover and refrigerate for at least 30 minutes to let flavors meld and the binder hydrate. (You can refrigerate up to 2 hours.)

Shape the seekh kebabs

Divide the mixture into 8 equal portions for smaller rolls (or 4 for larger). With slightly oiled hands, take one portion and shape it into a tight cylinder (about 4–5 inches long and 1 inch thick). If using skewers, press the mixture onto metal or soaked wooden skewers evenly.

Cook the kebabs

Preheat a grill pan or skillet over medium-high heat and brush lightly with oil. Place shaped kebabs on the hot surface (or on a grill) and cook for about 3–4 minutes per side, turning gently to get an even char. If using a grill or oven, cook until internal temperature reaches 70–75°C (160–167°F) and the exterior is nicely browned, about 10–12 minutes total. Brush with a little oil while cooking to keep moist.

Finish and rest

Once cooked, transfer the kebabs to a plate, loosely cover with foil and rest for 3–4 minutes so juices redistribute.

Prepare breads and condiments

Warm flatbreads briefly on a hot skillet or tawa (20–30 seconds per side) to make them pliable. If using sliced onions, toss them with a squeeze of lemon and a pinch of salt; set aside. Mix or thin the green chutney and yogurt raita to spreadable consistency.

Assemble the roll

Lay one warmed flatbread on a work surface. Spread about 1–2 tablespoons of green chutney in the center, then 1–2 tablespoons of raita or garlic mayo. Place shredded lettuce or cabbage lengthwise, add 2–3 slices of tomato and some cucumber. Place 1–2 cooked seekh kebabs (depending on size) on top of the vegetables.

Add garnishes and wrap

Top with pickled jalapeños or achar if using, sprinkle fresh coriander leaves, squeeze a little lemon juice over the kebabs, and season lightly with extra salt or pepper to taste. Fold the sides and roll tightly from one end to the other, tucking in the filling as you go. Wrap in parchment or foil for 1 minute to hold shape if desired.

Serve

Slice the roll in half on a bias if you like and serve immediately with extra chutney, raita, and lemon wedges on the side.