Iraqi Kebab Tikka (Printable Version)

Spiced ground meat skewers grilled with smoky char and aromatic herbs from Iraqi cuisine.

# Needed Ingredients:

→ 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

# Steps:

01 - In a large bowl, thoroughly mix ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes if desired, salt, and black pepper with your hands until evenly incorporated and slightly sticky.
02 - Cover the bowl and refrigerate the mixture for at least 30 minutes to allow flavors to meld and facilitate shaping.
03 - Preheat a 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 the meat mixture into 8 equal portions. Shape each portion evenly around a skewer to form a sausage shape approximately 5 to 6 inches long.
05 - Grill kebabs 12 to 15 minutes, turning every few minutes until browned, cooked through, and lightly charred.
06 - Serve hot on flatbreads accompanied by sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Advice:

01 -
  • The spice blend is warm and balanced without being aggressive, letting the meat shine through.
  • You can have dinner ready in under 40 minutes, and it tastes like you've been cooking all day.
  • It's naturally gluten-free and dairy-free, so it works for almost everyone at your table.
02 -
  • The refrigeration step isn't optional—cold meat holds its shape infinitely better on the grill, and skipping this is how you end up with crumbled meat instead of intact kebabs.
  • Turning the kebabs frequently (every 2–3 minutes) ensures even cooking and prevents burning while giving you that gorgeous char on all sides.
03 -
  • If you don't have a grill, a grill pan on the stovetop or even a broiler in the oven works beautifully—adjust your heat accordingly and watch them closely.
  • The mixture can be made up to 24 hours ahead and kept refrigerated, so you can prep earlier and grill whenever you're ready.
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