> ## Content Index > Fetch the complete content index at: https://onesandwich.com/llms.txt > Use this file to discover other available public pages before exploring further. # Chicken Seekh Roll - URL: https://onesandwich.com/chicken-seekh-roll/ - Published: 2026-05-17T05:29:59.000Z - Updated: 2026-05-26T11:11:18.000Z - Description: Minced chicken seekh kebab in paratha. - Author: Andrew Lekashman - Tags: India, Wraps and Burritos, Kathi Roll, #auto-imported **馃嚠馃嚦 India** 路 Family: [Kathi Roll](https://onesandwich.com/tag/kathi-roll/) 路 Heat: Grilled 路 Bread: paratha 路 Proteins: chicken --- Ingredients paratha 路 chicken 路 onion 路 garam masala 路 ginger 路 garlic 路 cilantro 路 green chutney The Chicken Seekh Roll is a *kathi*\-style wrap built around a minced-chicken *seekh* kebab folded into a *paratha*. It sits in the broader family of Indian rolls where a flatbread is the carrier and a skewered, grilled protein is the core, but the defining choice here is the kebab: not chunks of tikka, but a smooth ground-chicken mixture shaped on a skewer and grilled so it stays juicy and takes char. The angle is texture from cooking method. The *seekh* should have a slight crust from the grill and a soft, almost p芒t茅-like interior, and the *paratha* exists to carry it without competing. The build runs in order. The chicken is minced fine and worked with onion, ginger, garlic, green chili, and warm spice until it is sticky enough to hold its shape, then pressed onto a skewer and cooked over high heat so the outside firms and colors while the inside stays moist. The *paratha* is griddled separately on a hot *tawa* with fat until it is layered, pliable, and lightly crisp. The kebab is slid off the skewer onto the bread, sliced or left whole, then dressed with thin-cut raw onion, a squeeze of lime, and a chutney before the bread is rolled tight, often around a paper sleeve. Good execution gives a kebab that is cooked through but still tender, a *paratha* that bends without cracking, and a roll wrapped tightly enough that it does not unravel halfway through. The common failures are a dry, overworked kebab that crumbles, a cold or flabby *paratha* that tears, and too much chutney that turns the bread to mush. Variations move along heat and richness. A spicier version drives green chili and black pepper into the mince and brings a sharper chili chutney; a milder one leans on a cooling mint-coriander chutney and a softer spice profile. Double-kebab builds add a second skewer's worth of meat, and some shops swap a *roomali* or naan for the *paratha*, which changes the chew. The chunk-based tikka rolls, the egg rolls, and the mutton *seekh* version are close relatives but each deserves its own article rather than being crowded in here. What stays constant is the principle: a properly ground, properly grilled *seekh* kebab that is juicy and charred, carried in a fresh, pliable *paratha*, with raw onion, acid, and chutney kept sharp against the richness. --- ## More from this family Other [Kathi Roll](https://onesandwich.com/tag/kathi-roll/) sandwiches in India: - [Aloo Kathi Roll](https://onesandwich.com/aloo-kathi-roll/) - [Boti Kebab Roll](https://onesandwich.com/boti-kebab-roll/) - [Chicken Egg Roll](https://onesandwich.com/chicken-egg-roll/) - [Chicken Kathi Roll](https://onesandwich.com/chicken-kathi-roll/) - [Double Egg Roll](https://onesandwich.com/double-egg-roll/) - [Egg Kathi Roll](https://onesandwich.com/egg-kathi-roll/) - [Hakka Noodles Roll](https://onesandwich.com/hakka-noodles-roll/) - [Kathi Roll](https://onesandwich.com/kathi-roll/) [See all Kathi Roll sandwiches 鈫抅(https://onesandwich.com/tag/kathi-roll/)