Iraqi Kebab Tikka (Printable version)

Spiced ground meat shaped on skewers, grilled for smoky Iraqi flavors with herbs and aromatic spices.

# What you need:

→ Meat

01 - 1.1 lb ground beef or lamb (80% lean), or a 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 - ½ tsp ground paprika
08 - ½ tsp ground allspice
09 - ¼ tsp ground cinnamon
10 - ¼ tsp chili flakes (optional)
11 - 1 tsp salt
12 - ½ 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, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes (if using), salt, and black pepper thoroughly by hand until well combined and slightly sticky.
02 - Cover and refrigerate the meat mixture for at least 30 minutes to enhance flavor melding and ease shaping.
03 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for 30 minutes to prevent burning if used.
04 - With damp hands, divide the mixture into 8 equal portions and mold each around a skewer into a long sausage shape, about 5–6 inches in length.
05 - Cook kebabs over medium-high heat for 12–15 minutes, turning every few minutes, until evenly browned with a slight char and cooked through.
06 - Serve kebabs hot atop flatbreads garnished with sliced tomatoes, onions, parsley, and lemon wedges.

# Expert Advice:

01 -
  • These kebabs are ready in under an hour from start to table, making them perfect for weeknight dinners or last-minute entertaining.
  • The spice blend—warming cinnamon, earthy cumin, bright coriander—transforms simple ground meat into something unforgettable with a charred, smoky finish.
  • They're naturally gluten-free and dairy-free, which means everyone at the table can enjoy them without worry.
02 -
  • Don't skip the chilling step—it's not just for flavor; cold meat holds together far better on the grill and won't fall apart as you turn it.
  • Damp hands make all the difference when shaping; dry hands cause the mixture to stick and frustrate you unnecessarily.
  • If your kebabs start falling apart on the grill, your meat might be too lean or the mixture wasn't sticky enough; a tablespoon of ice water mixed into the next batch will fix it.
03 -
  • If you have access to sumac or pomegranate molasses, a pinch of sumac mixed into the meat or a splash of molasses drizzled over the finished kebabs adds authentic complexity that elevates the entire dish.
  • Make extra and freeze the shaped kebabs on a tray before grilling; you'll have ready-to-cook dinner waiting whenever hunger strikes, and they cook from frozen in just a few extra minutes.
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