The seekh kebab roll is built around a skewer of spiced minced lamb, and the bread is there to make a hot, oily, intensely seasoned thing edible in one hand. A seekh kebab is minced lamb worked with onion, ginger, garlic, chilli, and a spice mix until it is tight enough to hold its shape, pressed onto a flat metal skewer and grilled hard so the outside chars and the inside stays juicy. It goes into a naan, a roti, or a soft roll with a cooling element doing the structural work: raita, mint chutney, sliced onion, salad. The defining fact is that the kebab is the whole flavour and the cool side is not garnish. It is the part that makes a fatty, fiercely spiced minced-lamb skewer something you can eat at length rather than in two bites, and the bread is the carrier that holds the two together.
The craft is balance and containment. The lamb is bound and grilled dry and hot so it chars rather than stews and does not flood the bread with fat the moment it goes in; the kebab is slid off the skewer and the bread is folded around it tight so the load does not shift. A warmed naan or flatbread bends round the kebab instead of cracking, where a cold one splits along the fold. The raita or mint chutney is calibrated moisture as much as flavour: applied in a measured stripe it adds back coolness and bite under control, cutting the chilli without soaking the bread into a wet seam that fails halfway down. Sliced raw onion and a squeeze of lemon do the sharp work that keeps a rich filling from reading as one heavy note. The heat is set against a fixed cool counter so the roll reads spiced rather than punishing.
The variations track the takeaway and curry-house menu. The chicken tikka and tandoori rolls swap a marinated grilled protein for the minced skewer; the shami and chapli kebabs change the patty; the bhaji and pakora rolls push a fried vegetable fritter into the same bread; the doner and shish wraps are the same containment problem with a different meat. Each of those deserves its own article rather than being crowded in here.