These Chicken Kebab Wraps couldn’t be more perfect for summertime. I especially love making kebabs on a grill when it’s warmer out. Whenever I have leftover kebabs, I wrap them up in parathas with chutney and pickled onions that I always have in the fridge for a quick meal. These wraps are great as a make ahead meal for a family barbecue or a comforting weeknight meal when you’ve got several kebabs on hand. The chicken seekh kebabs are juicy and full of spices and flavor. Swap out ketchup and mustard for cilantro-mint chutney and garlic yogurt, then top that with a fresh cucumber tomato sumac salad and pickled onions and carrots. While the ingredients can be mostly store-bought, you can also make the Cilantro-Mint Chutney and the Cheese-Stuffed Chicken Seekh Kebabs fresh at home or use any leftovers you may have.
Why You’ll Love this Recipe
Ingredients - Notes and Susbtitutions
Wraps - For the wraps themselves, I love using a flaky laccha paratha. I almost always have frozen parathas in my refrigerator. But any paratha, roti, naan, or tortilla wrap will work. Make sure it’s pliable so that it doesn’t break when you’re folding over the sides. Seekh Kebabs - Any type of beef, lamb, or chicken kebabs work for this recipe. I especially love my cheesy chicken seekh kebabs for a homemade option but they are also easily available in the frozen aisle of an Indian or Pakistani grocer. Chutney - Cilantro-mint chutney is herby, citrusy, and zesty and a perfect match with kebabs! It can be purchased at an Indian grocery store, from an Indian restaurant, or easily made at home. Tamarind-date chutney would be a delicious addition as well. Garlic Yogurt - Stir in grated garlic, a spritz of lemon juice (or lemon zest), and dried or fresh mint for an additional layer of flavor. Tzatziki or Cucumber Mint Raita with grated cucumbers would also be absolutely delicious. Cucumber Tomato Salad - Finely diced fresh tomatoes and cucumbers tossed in a sprinkle of sumac and lemon are a pop of freshness in the wrap. Pickled Onions and Carrots - Add carrot matchsticks in with your pickled red onions or use fresh veggies.
Note: Feel free to add any other toppings such as cabbage or lettuce.
These are super make-ahead friendly for a backyard party! Keep the yogurt, cucumber tomato salad, chutney, and pickled veggies ready in the refrigerator and grill the kebabs and cook parathas on a flat top when your guests are arriving. These Chicken Kebab Wraps are quite a hit for weeknight family dinners. I especially love them to stretch out leftover kebabs into extra meals. They’re so easy to make, especially if you grab seekh kebabs and paratha from the frozen aisle of a grocery store or from a kebab restaurant.
How to make Chicken Seekh Kebab Wraps
1. Homemade Cilantro-Mint Chutney
The cilantro-mint chutney is the perfect topping to these wraps! It’s citrusy, herby, and ever so slightly spicy. I drown my kebabs in chutney, there’s just never enough! If you’re interested, I’ll quickly walk you through the steps but be sure to refer to the full recipes on Masala and Chai. Check out this cilantro-mint chutney recipe for the full list of ingredients!
2. Make the Chicken Seekh Kebabs
3. Assemble the Chicken Seekh Kebab Rolls
We’re ready to assemble once the chutney and seekh kebabs are ready! Seekh kebabs are log-shaped kebabs made with a mix of spices including earthy coriander powder to the deep warm smokey taste of garam masala. Of course you can’t go wrong with stuffing the kebabs with mozzarella! You can find the full recipe for the mozzarella-stuffed chicken seekh kebabs on Masala & Chai! Step 1. Add the onion, green chili, lemon juice, and ginger garlic paste into a food processor and pulse until it looks like a minced paste texture. Step 2. Add the contents of the food processor into a large mixing bowl with the ground chicken. Add the spices, dried mint, and chopped fresh cilantro as well. Knead the ingredients together until fully combined and allow it to sit in the fridge for 30 mins. Step 3. Prep the skewers by stringing thin log slices of mozzarella on to them. Freeze them for 10-15 minutes. Step 4. Grease the grill and begin to heat it up. Take the chicken out of the fridge and spread equal amounts on each skewer over the mozzarella. Immediately place on the grill and cook for 2-3 mins on each side until browned. Carefully bring each side of the paratha towards the center. Wrap it in parchment paper or aluminum foil to keep the wrap together. Step 2 - Finely dice a tomato and a small seedless cucumber. Toss it with sumac, a spritz of lemon juice, and salt in a mixing bowl. Step 3 - Ensure your pickled onions and carrots are to your liking! Otherwise toss in fresh sliced veggies with the tomato cucumber salad. Step 4 - Toast whatever you’re using for the wrap - paratha, naan, roti, or a tortilla wrap - until it’s warm and pliable. Serve the Chicken Kebab Wraps with extra chutney for spooning!
Storing the Kebabs
Store the kebabs in the fridge in an airtight container separately from the parathas and toppings to prevent it from getting soggy. Assemble the roll the day you’re eating it.
The kebabs can be frozen if properly sealed for up to two months. Allow it to defrost in the fridge before use as you would any other meat. To reheat, lightly pan fry the kebabs for 2-3 mins on each side. Make the chutney the day you plan to eat the kebabs. The chutneys’ shelf life is about 10 days in the fridge.
More Indian Dinner Recipes to try
Recipe
This recipe was reworked on 4/8/2024. The blog post was completely rewritten with updated photos. I’d love to know what you thought of this recipe! Don’t forget to leave a comment and ⭐️ star rating below! Thinking about making this recipe? Enter your email and I’ll send it straight to your inbox to save for later. Plus, get new recipe inspiration from me every week! By submitting this form, you consent to receive emails from Masala and Chai.
