Prepare the seekh kebabs by mixing 500 grams of minced meat (chicken, mutton, or beef) with 1 finely chopped onion, 2 tablespoons of ginger-garlic paste, 1/2 cup of chopped coriander leaves, 1/2 cup of chopped mint leaves, 2 finely chopped green chilies, 1 teaspoon of garam masala, 1 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, salt to taste, and 1 tablespoon of oil. Mix well and let it marinate for 30 minutes.

Divide the marinated meat mixture into equal portions and shape them into long kebabs around skewers. Grill the kebabs on medium heat for 15-20 minutes, turning occasionally, until they are cooked through and slightly charred.

Prepare the parathas by combining 2 cups of whole wheat flour, 1/2 teaspoon of salt, and 1 tablespoon of oil in a mixing bowl. Gradually add water and knead the dough until it is soft and pliable. Cover and let it rest for 15 minutes.

Divide the dough into equal portions and roll each portion into a thin, round paratha. Cook the parathas on a hot tawa, applying a little oil on both sides, until they are golden brown and cooked through.

Assemble the rolls by placing a seekh kebab on a paratha, adding a spoonful of mint chutney, and topping it with sliced onions, tomatoes, and cucumber. Roll the paratha tightly and secure it with a toothpick or foil.