Iraqi Kebab Tikka (Printable)

Spiced ground meat kebabs grilled with smoky char and aromatic Iraqi seasonings for a flavorful meal.

# 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 garlic cloves, 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

# Directions:

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 by hand until well incorporated and slightly sticky.
02 - Cover and refrigerate the mixture for at least 30 minutes to develop 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 used.
04 - With damp hands, divide the meat mixture into 8 equal portions. Form each around a skewer into a uniform sausage shape approximately 5-6 inches long.
05 - Cook kebabs on preheated grill for 12 to 15 minutes, turning every few minutes until evenly browned, cooked through, and slightly charred.
06 - Serve hot on flatbreads accompanied by sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Hints:

01 -
  • The spice blend creates layers of warmth without overwhelming the meat, so every bite tastes complex but familiar.
  • Shaping the kebabs by hand gives you complete control over texture, and the grill does the rest of the work.
  • Its fast enough for a weeknight but impressive enough that people always ask for the recipe.
02 -
  • Grating the onion instead of chopping it releases moisture and prevents chunky bits that can make the kebabs fall apart on the grill.
  • Chilling the meat mixture is not optional, it firms up the fat and makes shaping dramatically easier.
  • Wet your hands before shaping each kebab or the meat will stick to your palms instead of the skewer.
03 -
  • Press the meat firmly onto the skewer and smooth it with wet hands to prevent cracks that let it fall apart during grilling.
  • Dont flip too early, let the kebabs develop a crust before turning or theyll stick and tear.
  • Let the kebabs rest for a minute after grilling so the juices settle and every bite stays moist.
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