Iraqi Kebab Tikka (Print Version)

Spiced ground meat grilled on skewers with Iraqi herbs and smoky char for flavorful main dishes.

# What You'll Need:

→ Meat

01 - 1.1 lb ground beef or lamb (80% lean), or a combination thereof

→ Aromatics & Vegetables

02 - 1 medium onion, finely grated
03 - 2 cloves garlic, minced

→ Herbs & Spices

04 - 2 tbsp fresh parsley, finely chopped
05 - 1 tsp ground cumin
06 - 1 tsp ground coriander
07 - 1/2 tsp ground paprika
08 - 1/2 tsp ground allspice
09 - 1/4 tsp ground cinnamon
10 - 1/4 tsp chili flakes (optional)
11 - 1 tsp salt
12 - 1/2 tsp black pepper

→ For Serving (Optional)

13 - Flatbreads
14 - Sliced tomatoes
15 - Sliced onions
16 - Fresh parsley
17 - Lemon wedges

# How to Make It:

01 - In a large bowl, mix ground meat, grated onion, minced garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes if using, salt, and black pepper thoroughly with hands until mixture is uniform and slightly sticky.
02 - Cover bowl and refrigerate for at least 30 minutes to meld flavors and facilitate shaping.
03 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for 30 minutes to prevent burning if using.
04 - With damp hands, divide meat mixture into 8 equal portions. Form each into a long, even sausage shape about 5 to 6 inches in length and thread onto skewers.
05 - Place skewers on grill and cook for 12 to 15 minutes, turning every few minutes until kebabs are browned, cooked through, and slightly charred.
06 - Serve kebabs hot atop flatbreads with sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Additional Tips::

01 -
  • The spice balance is addictive—warm and aromatic without ever feeling heavy or one-dimensional.
  • Thirty-five minutes from craving to table, which somehow feels like you cheated but tastes like you spent all day cooking.
  • They're naturally gluten-free and dairy-free, so you're not sacrificing flavor for dietary preferences.
02 -
  • Don't skip the refrigeration step—I learned this the hard way when I shaped kebabs straight from mixing and had half of them fall apart on the grill.
  • Wet hands make all the difference when shaping; it's the one trick that turns a frustrating task into something almost meditative.
  • Watch for uneven browning, which usually means your grill has hot spots—rotate the kebabs and adjust their position as needed.
03 -
  • A sprinkle of sumac over the finished kebabs adds a subtle citrus note that feels like a professional secret but is incredibly simple.
  • If the meat mixture seems too soft to shape even after refrigeration, pop it in the freezer for 10 minutes—that final chill makes all the difference.
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