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.