> ## 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. # Seekh Kebab Roll - URL: https://onesandwich.com/seekh-kebab-roll-india/ - Published: 2026-05-17T05:30:58.000Z - Updated: 2026-05-22T19:17:13.000Z - Description: Paratha wrapped around seekh kebab (minced meat grilled on skewer). - Author: Andrew Lekashman - Tags: India, Wraps and Burritos, Kathi Roll, #auto-imported **🇮🇳 India** · Family: [Kathi Roll](https://onesandwich.com/tag/kathi-roll/) · Heat: Mixed · Bread: paratha --- Seekh Kebab Roll is a handheld made by wrapping a *paratha* around a *seekh* kebab, minced meat grilled on a skewer. The angle is the bread. A flaky griddled *paratha* is crisp at the edges and shatters slightly as you bite, so it gives the roll a leaner, more layered structure than a soft leavened bread would. Against the smoky, juicy skewer of minced meat it reads as the street-roll standard: portable, balanced, eaten fast on the move. The *paratha* here is doing real work, soaking up a little fat and giving the bite some snap. The build runs in order. Spiced minced meat is molded onto a skewer, the *seekh*, and grilled over high heat until the outside chars and the interior stays moist, then pulled off in a long piece. A *paratha* is griddled on a hot *tawa* with a film of oil until it is golden and just crisp. The kebab is laid along the bread, topped with sliced onion, a hit of lime, fresh coriander, and a mint or tamarind chutney, then the *paratha* is rolled tight and often cinched in paper at the base. Good execution is obvious: the kebab is charred and juicy and well seasoned by itself, the *paratha* is crisp at the edges but still foldable, and the onion and acid keep the richness in check so each bite stays bright. Sloppy execution means a dry overworked kebab gone gray and crumbly, a *paratha* that is either raw and doughy or so brittle it cracks apart when rolled, no acid so the meat tastes flat, or a slack wrap that spills filling out the bottom. It shifts with the meat and the cook. Mutton or beef *seekh* delivers a richer, fattier roll; chicken keeps it lighter. The chutney is the real lever, with a sharp mint or a sweet-sour tamarind shifting the whole balance against the meat. It sits in the same family as the *naan*\-wrapped *seekh* roll, which uses a soft leavened bread for a pillowier bite and deserves its own article rather than being crowded in here. A seekh kebab roll lives or dies on a juicy charred kebab and a *paratha* griddled crisp enough to hold it without going soggy or stiff. --- ## 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/) - [Chicken Seekh Roll](https://onesandwich.com/chicken-seekh-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/) [See all Kathi Roll sandwiches →](https://onesandwich.com/tag/kathi-roll/)