These Indian-style chicken seekh kebabs in pretzel rolls with chutney and pickled onions are great for a family event, a barbecue, or a fun meal prep for the week!
It’s Labor Day weekend and I couldn’t be more excited! I always love to spend the three day weekend visiting friends or family before gearing up for cold weather. Labor Day personally marks the end of summer for me. It’s a new fiscal year at my company which means I’m trying to set myself up for a successful year ahead. Kids are going back to school. It feels like Halloween decor and candy went up even earlier than usual this year?! But anyway… These Seekh Kebab Rolls on pretzel buns are perfect to prep ahead for any barbecues or a comforting meal prep for the week.
Mom’s Green Chutney
The cilantro-mint chutney is the perfect topping to these rolls! It’s citrusy, herby, and ever so slightly spicy. Ketchup and mustard just won’t cut it. I drown my rolls in chutney, there’s just never enough! For the chutney, you’ll need the following ingredients:
- cilantro (including stems)
- mint leaves
- serrano chili peppers
- cayenne pepper
- ginger garlic paste
- black Himalayan salt (kala namak)
- freshly squeezed lemon juice
- cumin seeds
Instructions: Simply put everything into a blender and blend until it’s mostly smooth! The key here is to avoid using mint stems because it’ll completely ruin the chutney.
Cheese-Stuffed Chicken Seekh Kebabs
I don’t eat hot dogs/sausage so it’s only natural I fill that void with seekh kebabs! They’re log-shaped kebabs made with a mix of spices including earthy coriander powder to the deep warm smokey taste of garam masala. The unique ingredient here is the besan (chickpea flour) which adds a layer of nuttiness to the kebabs. And then of course you can’t go wrong with stuffing the kebabs with mozzarella!
You’ll need the following ingredients for ~10 5-inch kebabs:
- yellow onion
- spices – chili powder, ground cumin, garam masala, turmeric powder, coriander powder, salt
- ginger garlic paste
- chickpea flour (besan)
- lemon juice
- ground chicken (80/20 mix)
- mozzarella block (or cheese of choice)
- 6in skewers
- ghee (or cooking oil)
Step 1. Put the onion, spices, ginger garlic paste, cilantro, besan, lemon juice, and egg in a food processor and blend until a paste forms. Dump out the paste into a medium sized bowl.
Step 2. Add the ground chicken to the bowl with the paste. Knead the ingredients together until fully combined and allow it to sit in the fridge for 30 mins.
Step 3. Prep the skewers by stringing thin log slices of mozzarella on to them. Freeze them for 10-15 minutes.
Step 4. Grease the grill and begin to heat it up. Take the chicken out of the fridge and spread equal amounts on each skewer over the mozzarella. Immediately place on the grill and cook for 2-3 mins on each side until browned.
Note: These Seekh Kebab Rolls can use any minced meat, like lamb, beef, or a vegan substitute.
Assemble the Seekh Kebab Rolls
Once the chutney and seekh kebabs are ready, it’s as simple as toasting the pretzel buns and assembling the rolls! I like to start with chutney as my base and then whichever toppings I have in my fridge of! I kept it simple and used pickled sweet onions from The Pickle Guys, which is local to NYC. Anything you’d throw on a regular hot dog, you can put on these rolls too! I’m thinking pickles, onions, relish, diced tomatoes, chopped peanuts, shredded paneer, etc.
If you’re making this recipe past grilling season, then I love this Staub Cast Iron Grill Pan for grilling throughout the year!
STORING THE KEBABS
If you’re meal prepping, store the kebabs in the fridge in an airtight container separately from the buns and toppings to prevent it from getting soggy. Assemble the roll the day you’re eating it.
The kebabs can be frozen if properly sealed for up to two months. Allow it to defrost in the fridge before use as you would any other meat. To reheat, lightly pan fry the kebabs for 2-3 mins on each side. Make the chutney the day you plan to eat the kebabs. The chutneys’ shelf life is about 10 days in the fridge.
MORE INDIAN RECIPES TO TRY FOR DINNER
- Creamy Garam Masala Lemon Butter Chicken
- Instant Pot Chole (Chickpeas Curry)
- Chutney Grilled Cheese Sandwiches
- Butter Masala Pasta
Seekh Kebab Rolls
Cheese-Stuffed Chicken Seekh Kebabs
- 1 yellow onion
- 1/2 tsp chili powder
- 1/4 tsp ground cumin
- 1 tsp garam masala
- 1/4 tsp turmeric powder
- 1 tbsp ginger garlic paste
- 1/4 cup cilantro
- 1/4 tsp coriander powder
- 3 tbsp chickpea flour (besan)
- 1/2 lemon's juice
- 1 egg
- salt to taste
- 1 lb ground chicken (80/20 mix)
- 4 oz mozzarella block (or cheese of choice)
- 10 6in skewers
- 1 tbsp ghee (or cooking oil)
- Add the onion, chili powder, ground cumin, garam masala, turmeric powder, ginger garlic paste, ground coriander, chickpea flour, lemon juice, and salt into a food processor and pulse on low until a paste forms.
- In a bowl, add the ground chicken and everything from the food processor. Knead the ground chicken and mixture together until well combined. Add in the egg at the end and knead together. Let the chicken rest in the fridge for half an hour.
- While the chicken rests, prepare the skewers. Cut the block of mozzarella into 10 thin rectangles that are about an inch wide and 3 inches long. String each piece of mozzarella through the skewer until it's in the middle.
- Remove the chicken from the fridge. In a grill pan (or regular pan/outdoor bbq), add in enough of the ghee to create a layer over the bottom and heat it on low-medium heat. Have a plate set to the side with a paper towel to soak in excess ghee from the chicken.
- Grab about a fist full of chicken and spread it on the kebab, creating a uniform log shape around the mozzarella and leaving a little less than an inch of the skewer showing on either side. Repeat this for all the kebabs.
- Add the kebabs to the hot pan and cook on all four sides for 1-3 minutes each until golden brown. Remove chicken from skewer and serve warm and garnish with lemon, cilantro, red onions, chilis, and chutney!
Mom’s Green Chutney
- Prep the cilantro and mint. If working with bunches of cilantro from a grocery store, cut 1/2 inch off of the end of the stems but leave the rest intact. Remove any dead leaves/sticks, thicker sticks, or other plants that may have grown in with the cilantro. For the mint, remove all leaves from the stems. Wash the herbs and strain out any water.
- Add all the ingredients to a high powered blender except for the water. Pulse several times while slowly adding water until the herbs starts to break down. Be sure to pause a few times to scrape down the sides and push the herbs down towards the blades. Blend for 5-7 minutes with the lid on until the mixture is smooth and thick. At this point, taste and adjust it for salt, lemon, and spice levels.
- Set a 16oz mason jar onto a plate to catch any chutney that falls out of the blender. Pour the mixture into the mason jar. Add about a tablespoon of water to the blender to rinse out any chutney and pour into the mason jar. Close the mason jar tightly and give it a few shakes.
- Spice Level: This chutney is meant to have a bit of a kick to it, but it should be very tolerable. Be careful with how much spice you’re adding, add it slowly and taste it at each interval.
- Serrano Peppers: You can substitute serrano peppers for Thai chili peppers. If you don’t have whole peppers, double the amount of cayenne and don’t omit the avocado.
- Avocado: If you find yourself without a ripe avocado, substitute for 1tbsp of plain Greek yogurt.
- Salt: The amount of salt may seem like a lot, but this is what I tracked until I got the taste right for myself. If you’re not sure, add it in slowly and keep tasting it until you like it.
- Mint: Remove all mint stems. They will make your chutney bitter and won’t blend well.