Lighter Seekh Kebab Naan Pizza Recipe

Name: Lighter Seekh Kebab Naan Pizza Recipe
Prep time: 50 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Cuisine: Indian
Ingredients: 500 g chicken mince; 1 onion – roughly chopped; 1 garlic/ginger frozen block Taj brand – use 1 tsp each of garlic and ginger paste if not; 2 green chillis; 0.5 tsp red food colouring mixed with 3 tsp water; Handful of fresh coriander; 5 tbsp Matt Cooper Bites Seekh Kebab Mix; 280 g self raising flour; 320 g fat free greek yoghurt; 1 tbsp mustard seeds; 1 pepper; 1 red onion; 100 g passata; 280 g mozzarella

Lighter Seekh Kebab Naan Pizza Recipe

Rated 5.0 stars by 1 users

Cuisine

Indian

Servings

4 Pizzas

Prep Time

30 minutes

Cook Time

20 minutes

Calories

737

If you’re after a high-protein, calorie-counted meal that doesn’t skimp on flavour, this Seekh Kebab Naan Pizza is a game-changer. Packed with lean protein and loaded with cheese and veggies it’s the perfect way to enjoy a delicious, guilt-free feast that will leave you questioning whether you’ll ever order a Dominos again!

This dish takes everything great about a classic seekh kebab—tender, spiced chicken grilled to perfection—and combines it with a crispy naan pizza base. It’s a fusion of bold Indian flavours and comforting cheesy pizza goodness, all while keeping the calories in check.

Once baked, you get a crispy, golden naan pizza topped with juicy, smoky chicken and melted cheese—a high-protein, low-calorie meal that doesn’t feel like a compromise.

Using lean minced chicken and fat free greek yoghurt keeps the protein high while keeping fat content low. The chicken seekh kebab recipe is taken from a previous recipe on this site and I can’t believe how great the kebabs taste without using lamb.

There is also a chicken tikka version of this recipe available too!

The macros for one naan pizza are:

737 Caloires
66.5g Carbs
24.3g Fat
52.7g Protein

If you are using MyFitnessPal, you can search for Matt Cooper Bites Chicken Seekh Kebab Naan Pizza to add it to your diary.

Key Points

To purchase the Seekh Kebab Mix used in this recipe, click here. It is available without the colouring too – just check out our store.
You can opt to omit the seekh kebab in favour of more veggies if you don’t eat meat but this will of course reduce the protein values
Make sure you use flour on the work surface and on your hands when kneading the dough – otherwise it will stick to your hands and the work surface.

Author:

Matt Cooper Bites

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Image of Lighter Seekh Kebab Naan Pizza Recipe

Ingredients

Chicken Seekh Kebab

500 g chicken mince
1 onion – roughly chopped
1 garlic/ginger frozen block Taj brand – use 1 tsp each of garlic and ginger paste if not
2 green chillis
0.5 tsp red food colouring mixed with 3 tsp water
Handful of fresh coriander
5 tbsp Matt Cooper Bites Seekh Kebab Mix

Pizza

280 g self raising flour
320 g fat free greek yoghurt
1 tbsp mustard seeds
1 pepper
1 red onion
100 g passata
280 g mozzarella

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Directions

Chicken Seekh

Add the onion, garlic/ginger paste, green chillis and fresh coriander to a blender/food processor and blitz.
Add the blitzed mixture, colouring and the Seekh Kebab Mix to the mince and throughly mix with your hands. The mince should look consistently mixed.
Cover and leave in a fridge for at least an hour but for best results, leave overnight.
Take the mix and divide into 8 equal parts. Roll into a ball and the slowly form into a sausage like shape.
For best results, skewer the kebabs and grill on a medium high heat (turning every 5 minutes) for 15-20 minutes, or until the kebab slightly chars.
You can air fry on 200oC for around 16-18 minutes – turn them halfway through cooking. To be on the safe side, cut into one of the kebabs to ensure the kebab is cooked all the way through.

Pizza

Add the flour and a yoghurt to the bowl and mix until all the flour and yoghurt are mixed together. Cover the bowl with a tea towel and leave at room temperature for 30 mins.
Pre heat your oven at 200℃. Add the mustard seeds to the dough.
Lightly flour a work surface and sprinkle the dough mix with flour – this will stop it sticking to your hands. Split into 4 balls and then take the first ball, place on the floured work surface and start to press out a naan shape with your fingers.
Work the dough until you feel that pressing anymore would make the base too thin. Repeat the previous step and this step for the remaining dough balls.
Add the dough bases to a baking tray and bake for 10 mins at 200℃
Remove the trays from the oven and add the passata to the base with a spoon. Then add half the cheese, onions, peppers and chopped chicken seekh kebab. Top with the remaining cheese. For an added taste, sprinkle Matt Cooper Bites Masala Chips Seasoning over the pizza.
Return to the oven and cook for a further 10-12 minutes.
Serve with a freshly chopped coriander garnish.