Juicy Spiced Iraqi Kebab (Printable Version)

Grilled spiced ground meat infused with aromatic herbs and smoky flavors, perfect for gatherings.

# 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 - 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

# Method:

01 - In a large bowl, thoroughly mix ground meat, grated onion, minced garlic, chopped parsley, cumin, coriander, paprika, allspice, cinnamon, optional chili flakes, salt, and black pepper until evenly blended and slightly sticky.
02 - Cover and refrigerate the mixture for at least 30 minutes to allow flavors to meld and facilitate shaping.
03 - Preheat grill or grill pan to medium-high heat. Soak wooden skewers in water for 30 minutes if using to prevent burning.
04 - Divide mixture into 8 equal portions. With damp hands, mold each portion onto a skewer, forming a uniform sausage shape approximately 5–6 inches long.
05 - Place kebabs on the grill and cook for 12–15 minutes, turning every few minutes until browned, cooked through, and slightly charred.
06 - Serve kebabs hot on flatbreads alongside sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Hints:

01 -
  • The meat stays incredibly juicy because the grated onion releases moisture as it cooks, keeping every bite tender.
  • You can prep the mixture in the morning and grill it later, making it perfect for evenings when you want something impressive without the stress.
  • The smoky char from the grill adds a layer of flavor that feels like summer no matter the season.
02 -
  • If the meat mixture feels too wet, it wont hold on the skewers, so squeeze the grated onion gently before adding it.
  • Dont skip the chill time, warm meat is impossible to shape and will slide right off the skewers.
  • Turn the kebabs gently and often, rushing them or flipping too hard will cause them to crack or fall apart.
03 -
  • Press the meat firmly onto the skewers and smooth it with wet hands to prevent cracks and ensure even cooking.
  • Let the kebabs rest for a minute after grilling so the juices redistribute, making every bite more tender.
  • If the mixture feels too loose, add a tablespoon of breadcrumbs or a beaten egg to bind it, though traditional recipes skip this.
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