Punjab cuisine
Malai Seekh Kebab
Malai Seekh Kebab is a traditional Punjab Pakistani dish. Malai Seekh Kebab is the luxurious white sibling of the classic seekh — mince marinated in cream, cheese, and mild spices, then grilled to a pale golden perfection. Mild, melt-in-your-mouth, and spectacularly good.
When regular seekh kebab met the white marinade trend of Pakistan's upscale restaurant scene, Malai Seekh was born — and it became an instant classic.
This style of cooking was associated with the refined Nawabi courts of Lucknow, which had a philosophical aversion to visually aggressive red food. 'Malai' means cream in Urdu, and this kebab earns its name with a rich cream and cream cheese marinade that produces the most tender, silky seekh you've ever tasted. It's significantly milder than standard seekh, making it a crowd-pleaser for all spice tolerance levels while still delivering deeply satisfying flavour through the cream and subtle aromatics. Fun fact: the malai (cream-based) marinade technique actually pre-dates restaurant use — it was a common trick in Mughal court kitchens to soften meat intended for elderly or unwell royals who couldn't handle strong spices. What was once medicinal cooking is now everyone's favourite kebab. Your ancestors had excellent taste.
Ingredients
Instructions
- CREAMY MARINADE: Mix cream, cream cheese, yoghurt, ginger garlic paste, and all spices in a bowl until smooth. This cream marinade is what makes malai seekh special — take a moment to taste it (it's delicious even raw).
- COMBINE WITH MINCE: Add minced chicken, coriander, besan, and salt to the marinade. Mix with your hands for 5 minutes until fully combined. The mixture will be softer than standard seekh — that's normal.
- LONG CHILL: Refrigerate for minimum 2 hours, ideally 4-6 hours. The cream marinade needs time to work into the chicken. The longer chill also firms the cream, making skewering easier.
- COLD SKEWERING: Work with very cold hands (rinse under cold water). Malai mince is softer — use more gentle, even pressure when pressing onto skewers. Thinner kebabs hold better.
- MEDIUM HEAT GRILL: Cook on medium heat — not high. High heat burns the cream and produces bitter char. Malai seekh should be golden and pale, not dark. Baste liberally with butter every 2 minutes. Total cook time: 8-10 minutes.
- PALE GOLD FINISH: Malai seekh should be light golden — resist the urge to cook it darker. Remove when the outside is set and golden and juices run clear. Rest 2 minutes, then serve.
Chef's Secrets
- Do not cook on high heat — the cream marinade burns quickly and becomes bitter
- Generous butter basting is what keeps the pale colour and prevents drying
- If mixture is too soft to skewer, add besan one tablespoon at a time until it holds
- Some restaurants add a pinch of jaifal (nutmeg) for extra fragrance — worth trying
Common Questions
How long does Malai Seekh Kebab take to make?
Total time is 35m — 20m prep and 15m cooking.
How many servings does this recipe make?
This recipe makes 4 servings, and is rated medium difficulty.
Which region of Pakistan is Malai Seekh Kebab from?
Malai Seekh Kebab is from Punjab, Pakistan — one of the country's most distinctive culinary traditions.
What do you serve with Malai Seekh Kebab?
Serve with mint raita (yoghurt with mint and a touch of cumin) which complements the creaminess perfectly. Plain naan or paratha. Avoid heavy chutneys that overpower the delicate flavour.
Goes Well With
Lahori Seekh Kebab
Juicy, spiced minced meat kebabs grilled on skewers over live charcoal — the smell alone will bring your entire neighbourhood to the gate. Lahori seekh kebab is richer and spicier than its Peshawari cousin, packed with herbs and fried onion for moisture and depth.
Beef Seekh Kebab Lahori
Lahori Beef Seekh Kebab is the street food king of the Punjab — minced beef packed with fresh herbs and spices, skewered and grilled over coal until charred outside and juicy within. This is the kebab that defines Lahori food culture.
Chicken Seekh Kebab
Chicken Seekh Kebab is the lighter, equally delicious cousin of the beef original — minced chicken thigh meat seasoned with fresh herbs and subtle spices, grilled to juicy perfection. Perfect for those who prefer white meat without compromising on flavour.
What Cooks Are Saying
The instructions are so clear and easy to follow. Came out perfectly first try.
Absolutely delicious! The flavours are spot on — tastes just like what I grew up eating.
I was nervous to try this but the instructions made it so easy. Turned out amazing.
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