Seekh Kebab Wrap Recipe

Prepare aromatics

Grate or finely mince the onion, then squeeze out excess moisture using a clean towel or paper towels until only a little moisture remains. Combine grated onion with minced garlic, minced ginger, chopped green chilies, chopped cilantro and mint in a large mixing bowl.

Mix kebab mixture

Add ground chicken to the bowl with aromatics. Sprinkle in garam masala, ground cumin, ground coriander, red chili powder, salt, black pepper and besan (or breadcrumbs). Add lemon juice. Use your hands to mix thoroughly until the mixture becomes tacky and holds together—about 2–3 minutes. If mixture feels loose, chill 10–15 minutes or add 1 more tablespoon of besan/breadcrumbs.

Shape kebabs

Divide mixture into 8 equal portions (makes 2 kebabs per wrap if using 4 wraps). With wet hands, shape each portion into a long, even sausage (seekh) about 5–6 inches long and 1 inch thick. If you have metal skewers, thread the kebabs; if not, form on a lightly oiled tray.

Cook kebabs

Heat a large nonstick skillet or cast-iron pan over medium-high heat and brush with 1 tablespoon oil. Add kebabs in a single layer (do not overcrowd). Cook 3–4 minutes per side, turning gently to brown all sides, until internal temperature reaches 165°F (74°C). If you prefer, finish briefly under a broiler for 1–2 minutes to get char, or grill on medium-high heat for 6–8 minutes, turning occasionally. Brush remaining oil as needed while cooking.

Rest kebabs

Remove kebabs from heat and let rest 3–4 minutes so juices redistribute before assembling.

While kebabs rest (or earlier), place thinly sliced red onion in a bowl. Add vinegar (or lemon juice), sugar, salt and optional sliced green chili. Toss well and let sit at least 10 minutes to soften and mellow. For best flavor, refrigerate 30 minutes.

Combine cilantro, mint, yogurt, green chili, garlic clove, lemon juice, salt and sugar in a blender or food processor. Blend until smooth, adding water tablespoon by tablespoon until you reach a thick-drizzle consistency. Taste and adjust salt, lemon or sugar as needed. Transfer to a bowl and refrigerate until assembly.

Warm naan: heat naan on a dry skillet over medium heat for 20–30 seconds per side or warm in oven at 350°F (175°C) for 3–4 minutes. Brush each warmed naan lightly with melted butter.

Assemble wraps: On each naan, spread about 1 tablespoon chutney sauce down the center. Place 2 seekh kebabs (or enough to fit) lengthwise on top. Add 2–3 tablespoons marinated onions, a handful of shredded lettuce or spinach and a few cucumber slices. Drizzle another 1 tablespoon chutney and optional 1–2 tablespoons yogurt/raita if using.

Roll: Fold one long side of the naan over the filling and roll tightly to form a wrap. If desired, wrap in foil or parchment and press briefly in a hot skillet for 30 seconds seam-side down to seal and warm through.

Serve: Cut wraps in half on a slight diagonal and serve immediately with extra chutney and pickles or a side salad.