This seekh kabab roll is made with delicious beef seekh kababs, topped with your favorite vegetables and chutneys, and wrapped in a flakey paratha roll.
Seekh Kababs are a staple in our kitchen. They are so easy to make and enjoy fresh, but they are also the perfect candidates to turn an already delicious kabab into a spectacular meal!
We love having seekh kababs on hand to make into a curry, like this Karahi Kabab for dinner. But these seekh kabab rolls are always a winner around here!
Why you’ll love this Seekh Kabab Roll
- The perfect way to use up any leftover seekh kababs.
- Tastes delicious with both beef and chicken seekh kababs.
- A flexible recipe, swap out your toppings, or experiment with different breads!
- Great to feed a crowd!
If you’re looking for more easy Paratha Roll and sandwich recipes, here are some of our favorites:
- Butter Chicken Paratha Roll
- Cheesy Chicken and Veggie Rolls
- Chicken Malai Boti Roll
- Bun Kabab: Shami Kabab Sandwich with Green Imli Chutney
Ingredients
- Seekh Kabab – The base of this paratha roll is a seekh kabab – ground beef skewers. You can also use chicken seekh kababs.
- Paratha – you can use fresh homemade paratha or frozen parathas for this recipe. Frozen parathas are readily available at Asian supermarkets. If you don’t have access to these, you can even use flour tortilla wraps from the grocery store.
- Toppings – sliced red onions, cucumbers and lettuce all make great toppings for this paratha roll.
- Sauces/Chutneys – The chutneys tie the whole roll together. Some of our favorites are this imli (tamarind) chutney or yogurt based sauce like this mint raita!
How to make Seekh Kabab Rolls?
To assemble the seekh kabab rolls:
- Heat the fresh or frozen parathas (flakey flatbread).
- Spread the green chutney or other preferred sauces. We recommend this green imli chutney.
- Add seekh kabab
- Top with sliced red onions, cucumbers, tomatoes and lettuce, if using.
- Roll the paratha as a roll and serve.
Tips for Seekh Kabab Roll
- This paratha roll is perfect way to use seekh kababs, making it a perfect snack or lunch. If you need tips to make seekh kabab, find them here!
- You can use homemade parathas, roti, frozen parathas, tandoori naan or even flour tortillas for this recipe.
- When assembling the roll, adjust the amount of vegetables and sauces to your preference.
- The sauces or chutneys really tie the sauce together. We love using a fresh green chutney, mint raita, or tangy imli chutney for these seekh kabab rolls.
- The seekh kabab rolls can be made in advance. If making them in advance, don’t add cucumbers or lettuce as they may get soggy in the rolls.
- You can use a toothpick to hold the roll together. Just make sure to remove it before eating!
These seekh kabab rolls taste great on their own, but if you’re looking for some simple ideas for a side dishes, here are some of our favorites:
- Corn Bhel: Easy Corn Chaat Salad
- Chana Chaat: Pakistani Chickpea Salad
- Kachumber Salad: Easy Side Salad
- Fruit Chaat – Pakistani Fruit Salad
If you give this Seekh Kabab Roll recipe a try, we’d love to see it! Tag us on Instagram @thespicemess
Seekh Kabab Paratha Roll
This seekh kabab roll is made with a delicious beef seekh kababs, topped with your favorite vegetables and chutneys, wrapped in a flakey paratha roll.
Ingredients
Seekh kabab
- 1 lb Ground beef
- 1 tbsp Ginger and garlic paste
- 1 tsp meat tenderizer/ kachri powder/green papaya
- Salt to taste
- 1 tbsp Cumin seeds whole
- 1/2 tsp Black pepper ground or 10 whole black peppers
- 1 Black cardamom whole ground
Seekh Kabab Paratha Roll
- 6-8 parathas frozen or homemade
- Seekh Kababs
- 1/4 cup green chutney or other sauce
- 1 red onion sliced
- 1/2 tomato diced
- 1/2 cucumber sliced
- 1/3 cup lettuce shredded
Instructions
Seekh Kabab
- Grind all the dry spices – cardamom, black pepper and cumin seeds, in a spice grinder
- In a large bowl, combine all the ingredients for seekh kabab, including the spices, and knead together.
- Cover and refrigerate the meat mixture for at least 1-2 hours to marinate.
- When ready to cook, divide the mixture into 7-8 pieces.
- To shape the kabab, pierce one piece onto a wooden skewer or long toothpick, and spread evenly along the skewer, lengthwise, around 4 inches. Repeat until all the kababs have been shaped.
- Heat your griddle pan/skillet over medium heat, then brush the pan with a little cooking oil.
- Add the kebabs to the pan and cook in batches. Make sure not to crowd your pan.
- Flip the kababs to cook all over (3-4 minutes on each side).
Seekh Kabab Paratha Rolls
- Heat the fresh or frozen parathas (flakey flatbread).
- Spread the green chutney or preferred sauces
- Add seekh kabab
- Top with sliced red onions, cucumbers, and lettuce, if using.
- Roll the paratha as a roll and serve.