Iraqi Kebab Tikka (Printable)

Ground beef or lamb mixed with herbs and spices, grilled on skewers for classic Iraqi taste.

# What You'll Need:

→ Meat

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

→ 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, thoroughly mix ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes if using, salt, and black pepper until sticky and well incorporated.
02 - Cover and refrigerate the mixture for a minimum of 30 minutes to develop flavors and facilitate shaping.
03 - Preheat a grill or grill pan to medium-high heat. Soak wooden skewers in water for 30 minutes if using to prevent burning.
04 - With damp hands, divide the mixture into 8 equal portions. Mold each around a skewer into a 5 to 6-inch long sausage shape.
05 - Cook kebabs on the grill for 12 to 15 minutes, turning periodically until evenly browned, cooked through, and lightly charred.
06 - Present hot over flatbreads accompanied by sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Advice:

01 -
  • They're ready in 35 minutes but taste like they took all day to prepare.
  • The spice blend is subtle enough for anyone but flavorful enough to make you feel like you're eating something special.
  • Grilling them is oddly meditative—just a few turns and you're done.
02 -
  • If your meat mixture feels too loose after mixing, it means the onion didn't release enough moisture—grate it finer or let it sit uncovered in a bowl for 10 minutes to weep its liquid.
  • Turning the kebabs every few minutes prevents burning on one side and ensures they cook evenly; it's the difference between charred and burnt.
03 -
  • Keep your hands damp when shaping—it makes the work faster and the kebabs more likely to stay on the skewer.
  • If you're nervous about them sticking, oil the grill grates just before cooking and let them heat for a moment, or brush a light oil onto the kebabs themselves.
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