Iraqi Kebab Tikka Delight (Print Version)

Smoky meat kebabs seasoned with aromatic Iraqi spices, grilled for a juicy, flavorful main dish.

# What You'll Need:

→ Meat

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

→ 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 to Follow:

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 until fully blended and slightly sticky.
02 - Cover and refrigerate for at least 30 minutes to meld flavors 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 - Divide mixture into 8 equal portions. With damp hands, form each around a skewer into a 5 to 6-inch long sausage shape.
05 - Grill for 12 to 15 minutes, turning frequently until browned, cooked through, and slightly charred.
06 - Serve hot atop flatbreads with sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Additional Tips::

01 -
  • They come together faster than you'd expect, ready to eat in about 35 minutes from start to finish.
  • The spice blend hits different when you toast them yourself—warm cumin, floral coriander, a whisper of cinnamon that nobody can quite identify.
  • One batch feeds four people generously, or stretches to more if you're serving them as part of a spread.
02 -
  • If the mixture feels dry and won't hold together, you likely need more grated onion or an extra tablespoon of minced onion for moisture.
  • Don't skip the refrigeration—cold meat is much easier to shape and stays on the skewer better while grilling.
  • Those dark, charred bits on the outside are exactly what you want; they add smoky flavor and create a slight crust around the juicy interior.
03 -
  • Dampen your hands before shaping each kebab—it makes the difference between meat that molds smoothly and meat that frustrates you.
  • The meat mixture can be made a day ahead, which means you're only 15 minutes away from dinner when you're ready to cook.
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