Iraqi
Iraqi Kebab
Juicy Iraqi kebab is made from finely minced lamb and beef kneaded with onion and parsley, then grilled over charcoal until smoky and tender. Serve it the Baghdad way with hot flatbread, sumac onions, and charred tomatoes.
Watch it made Iraq street food · 8:52
Ingredients
- Fatty ground lamb250g
- Ground beef150g
- Yellow onion, very finely grated1 small
- Fresh flat-leaf parsley, finely chopped1/3 cup
- Salt1 tsp
- Ground black pepper1/2 tsp
- Iraqi baharat or ground allspice1/2 tsp
- Sumac1 tsp
- Red onion, thinly sliced1/2 small
- Tomatoes2 small
- Iraqi khubz or flatbread2 pieces
- Neutral oil, for hands and grill1 tbsp
Method
- Place the grated onion in a fine sieve and press out most of its liquid; keep the onion pulp and discard the excess juice.
- In a bowl, combine the ground lamb, ground beef, drained onion, parsley, salt, black pepper, and baharat or allspice.
- Knead the mixture firmly by hand for 5 to 7 minutes until it becomes sticky and cohesive; this helps the kebab hold on the skewers.
- Cover and refrigerate the meat mixture for 20 minutes while you heat a charcoal grill until the coals are glowing and lightly ashed over.
- Mix the sliced red onion with the sumac and a small pinch of salt, then set aside for serving.
- Lightly oil your hands and divide the meat into 4 equal portions.
- Mold each portion around a wide flat metal skewer, pressing it into a long, even kebab about 2 cm thick and sealing the ends tightly.
- Place the tomatoes on the grill and cook, turning occasionally, until softened and charred.
- Grill the kebabs over hot charcoal for 4 to 5 minutes per side, turning carefully once they release and are browned with slight charring.
- Warm the flatbread briefly on the grill, then lay the kebabs on top so the bread catches the juices.
- Serve immediately with the grilled tomatoes and sumac onions.
Common questions
What can I substitute for Iraqi baharat if I don't have it?
Use 1 teaspoon ground allspice per pound of meat, or make a quick mix of allspice, cinnamon, black pepper, cumin, and a little cloves. Keep it warm and earthy, not overly sweet.
How long does the kebab mixture need to rest and how far ahead can I make it?
Chill the mixture for about 20 minutes before shaping so it firms up and binds better. You can mix it up to 1 day ahead, keep it covered in the fridge, and shape right before grilling.
What are the most common mistakes when shaping Iraqi kebab?
Not squeezing out the onion liquid, under-kneading the meat, and making the kebab too thick or too loose. Use lightly oiled hands, press firmly onto wide skewers, and seal the ends well so it doesn't fall off.
How should I store leftover Iraqi kebab meat or cooked kebabs?
Store raw shaped mixture tightly covered in the fridge for up to 24 hours, or freeze it for up to 2 months. Cooked kebabs keep 3 to 4 days refrigerated; reheat gently so they stay juicy.
What should I serve with Iraqi kebab for the best meal?
Serve it hot in Iraqi khubz or flatbread with sumac onions, grilled tomatoes, and maybe pickles or tahini. A simple salad and extra lemon or yogurt on the side also work very well.