Save to Pinterest The first time I watched my uncle make Iraqi kebab tikka, I was mesmerized by how casual he made it look—just a bowl of spiced meat, his hands moving with certainty as he shaped each one around a metal skewer. He didn't measure anything; he knew by feel when the mixture had the right stickiness, when the spices were balanced just so. Years later, I finally asked him for the proportions, and what emerged was this recipe that captures that same magic but makes it achievable in any kitchen.
I remember bringing these to a potluck and watching people come back for thirds, which never happens at these gatherings. One friend asked if I'd used some secret spice blend from a specialty store, genuinely shocked when I said it was just pantry staples combined the right way. That moment made me realize how a few quality spices, when balanced properly, can make something taste like it came from a restaurant kitchen.
Ingredients
- Ground beef or lamb (500 g, 80% lean): The ratio of fat to meat matters here—too lean and your kebabs become dense; too fatty and they won't hold together on the grill. A mix of both beef and lamb gives you the most authentic flavor, but either alone works beautifully.
- Onion, finely grated (1 medium): Grating releases the onion's moisture and helps bind everything together while adding subtle sweetness that balances the spices.
- Garlic, minced (2 cloves): Fresh garlic here is non-negotiable—it adds pungency that dried garlic can't match, especially after the high heat of grilling.
- Fresh parsley, finely chopped (2 tbsp): Don't skip this; it brings a fresh, grassy note that cuts through the richness of the meat and makes the flavor feel alive.
- Ground cumin (1 tsp): This is the backbone spice—earthy, warm, and unmistakably Iraqi. Toast it briefly in a dry pan first if you have time to deepen its flavor.
- Ground coriander (1 tsp): Adds a subtle citrusy warmth that rounds out the cumin without overpowering it.
- Ground paprika (1/2 tsp): Contributes color and a gentle sweetness; use the regular kind unless you want deeper, smokier notes.
- Ground allspice (1/2 tsp): This spice ties everything together with its warming, slightly clove-like character—use it generously.
- Ground cinnamon (1/4 tsp): A pinch of cinnamon in savory meat dishes is a signature Middle Eastern move; don't be timid, but don't overdo it either.
- Chili flakes, optional (1/4 tsp): Add these if you want a gentle heat that builds as you eat—leave them out for a family-friendly version.
- Salt (1 tsp) and black pepper (1/2 tsp): These are your final adjusters; taste the raw mixture and add more if needed.
Instructions
- Combine everything in a bowl:
- In a large bowl, add the ground meat, grated onion, garlic, parsley, and all your spices. Use your hands to mix everything thoroughly—this takes about two minutes—until the mixture holds together slightly and feels sticky, like it's ready to cling to the skewer. Don't overmix, or the meat will become tough.
- Chill for flavor fusion:
- Cover and refrigerate for at least 30 minutes; I often do this overnight because the flavors genuinely meld and deepen. The meat also becomes much easier to shape when it's cold.
- Prepare your grill:
- Get your grill or grill pan to medium-high heat—you want it hot enough that a drop of water sizzles immediately. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
- Shape with damp hands:
- Divide the mixture into 8 equal portions and, with damp hands (the moisture prevents sticking), mold each around a skewer into a long sausage shape about 5–6 inches. Press gently so it holds its shape but isn't compressed.
- Grill to charred perfection:
- Place kebabs on the hot grill and don't move them immediately; let them develop a crust for 2–3 minutes before turning. Rotate every few minutes for 12–15 minutes total, until browned all over with light char marks and cooked through when you check the thickest part.
- Rest and serve:
- Let them rest for a minute off the heat, then slide onto warm flatbreads with tomatoes, onions, parsley, and a squeeze of lemon. The residual heat keeps everything warm while you get everything to the table.
Save to Pinterest Years after that potluck, I made these for a friend who was homesick for Iraqi food, and seeing their face light up as they took that first bite reminded me that food is really just a conversation across time and distance. These kebabs became the bridge between their grandmother's kitchen and mine.
The Spice Story
Iraqi spice blends are philosophy—each one has a reason and a season. The cinnamon and allspice in these kebabs come from centuries of trade routes where merchants brought star anise, cloves, and warming spices into the Levant. When you smell this mixture hitting the grill, you're smelling history, and that's not hyperbole. The heat transforms those spices into something deeper and more complex than they are raw, which is why grilling these is so essential.
Cooking Methods Beyond the Grill
Not everyone has a grill, and that's fine—these kebabs are just as good under a hot broiler or in a cast-iron griddle pan on the stovetop. The key is high heat and patience; you're looking for that charred exterior which brings out the spices' best qualities. If using a broiler, keep them about 4 inches from the heat and turn every few minutes. On the stovetop, use medium-high heat and you might need a few extra minutes, but the result is equally delicious.
What to Serve Alongside
These kebabs sing when paired with cooling elements like a garlicky yogurt sauce or tahini dip, which cuts through the richness and brings balance to the plate. Fresh vegetables—crisp tomatoes, cool cucumber slices, peppery radishes—all become part of the experience when you're assembling each bite.
- Always squeeze fresh lemon over your kebab right before eating; it brightens everything instantly.
- Warm your flatbreads on the grill for a minute if they're room temperature; this changes everything.
- A simple onion salad with lemon and sumac on the side is traditional and tastes phenomenal alongside these.
Save to Pinterest These kebabs are the kind of dish that turns a simple dinner into a moment worth remembering. Make them when you want to feed people something they'll actually think about the next day.