Iraqi Kebab Tikka Delight (Printable format)

Smoky spiced grilled kebabs with classic Iraqi herbs and fragrant spices, juicy and full of flavor.

# List of ingredients:

→ Meat

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

→ 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

# How to make it:

01 - In a large bowl, combine ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes (if using), salt, and black pepper. Mix thoroughly by hand until mixture is evenly combined and slightly sticky.
02 - Cover the bowl and refrigerate for at least 30 minutes to meld flavors and facilitate shaping.
03 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for 30 minutes if using.
04 - With damp hands, divide mixture into 8 equal portions. Form each around a skewer into a long, even sausage shape approximately 5 to 6 inches in length.
05 - Grill kebabs for 12 to 15 minutes, turning every few minutes until browned, cooked through, and slightly charred.
06 - Serve kebabs hot on flatbreads with sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Suggestions:

01 -
  • The meat stays incredibly juicy because the grated onion acts as a binder that keeps moisture locked in while it cooks.
  • These cook in under 20 minutes but taste like they've been marinating all day, thanks to the spice balance.
  • You can make the mixture in advance and grill whenever hunger strikes, making it perfect for last-minute entertaining.
02 -
  • Grating the onion instead of chopping it is non-negotiable; chopped onions stay visible and the texture becomes grainy instead of cohesive and juicy.
  • If the meat mixture is too warm or the meat is too fatty, the kebabs will fall apart on the grill, so cold meat and a 30-minute rest really do matter.
  • Turning the kebabs frequently prevents any one side from charring too much while the inside stays cold, which is the most common mistake people make.
03 -
  • If you're grilling for a crowd, shape and chill all the kebabs ahead of time so you can just grab and grill when people arrive, keeping you in control of the timing.
  • A meat thermometer reading 160°F tells you the kebabs are safely cooked through without needing to cut into one and lose those precious juices.
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