Pin The first time I made Iraqi kebab tikka, my neighbor stopped by just as the meat hit the grill, and the smell pulled him right into the kitchen. I'd been curious about the spice blend for weeks after tasting something similar at a local market, and when I finally decided to try it, I realized how the warming notes of cinnamon and allspice could somehow belong in savory ground meat. Those initial kebabs were a little uneven, some thicker than others, but that first bite with the smoky char and the brightness of fresh parsley made me understand why this dish had traveled through so many kitchens before reaching mine.
I made these for my sister's small dinner party last summer, and what I remember most wasn't the cooking but how everyone stood around the grill waiting, barely able to contain themselves. She'd asked if I could bring something nobody would expect, and I showed up with these ground meat skewers that looked simple enough until people took that first bite and their expressions changed. By the end of the evening, she was asking if I'd teach her the spice ratios because apparently it's the only thing her kids will eat without complaint.
Ingredients
- Ground beef or lamb (500 g, 80% lean): The lean ratio matters because it keeps the kebabs from becoming greasy as they grill, but not so lean that they dry out; a mix of beef and lamb gives the most interesting depth if you can find it.
- Grated onion (1 medium): Grating instead of chopping creates moisture and helps bind the meat, making the texture tender rather than dense.
- Garlic (2 cloves, minced): Mince it fine so it distributes evenly and doesn't create hot pockets of flavor in certain bites.
- Fresh parsley (2 tbsp, finely chopped): This brightens everything at the last moment, so chop it just before mixing to preserve the color and freshness.
- Ground cumin (1 tsp): The foundational spice that grounds the whole blend; don't skip it or substitute.
- Ground coriander (1 tsp): This adds an almost citrusy note that lifts the earthiness of the meat.
- Ground paprika (1/2 tsp): A pinch gives color and a gentle sweetness without heat.
- Ground allspice (1/2 tsp): The secret ingredient that makes people ask what the mystery flavor is.
- Ground cinnamon (1/4 tsp): Warm and subtle, this transforms the whole dish from ordinary to memorable.
- Chili flakes (1/4 tsp, optional): Add these only if you like a quiet heat that builds as you eat.
- Salt and black pepper: Taste as you go; the grating onion adds moisture that affects how seasoning distributes.
Instructions
- Combine the mixture:
- Pour everything into a large bowl and use your hands to mix, squeezing the meat gently between your fingers as you fold in each ingredient. You want it slightly sticky, which means the grated onion has released its juice and everything is bound together.
- Chill and let flavors settle:
- Cover and refrigerate for at least 30 minutes; this is when the spices start to talk to each other, and the meat becomes easier to shape because the cold firms it up.
- Prepare your grill setup:
- If you're using wooden skewers, soak them now so they don't catch fire. Get your grill to medium-high heat and have a slight char in mind, not blackness.
- Shape the kebabs:
- With damp hands (this stops sticking), take one portion and press it firmly around a skewer, creating an even log about 5 to 6 inches long. The pressure matters because loose kebabs fall apart on the grill.
- Grill with patience:
- Place them on the grill and resist the urge to move them constantly. Turn every few minutes so all sides get that beautiful brown crust while the inside stays juicy, about 12 to 15 minutes total.
- Rest before serving:
- Let them cool for just a minute off the heat so the juices redistribute back into the meat instead of running out onto your plate.
Pin What I love most about this dish is that it transforms so easily depending on what you serve alongside it. With flatbread and simple toppings, it feels fresh and light, but wrapped up with yogurt sauce and herbs, it becomes something altogether richer and more comforting.
The Spice Story
Iraqi kebabs sit at a crossroads of warm spices that you don't often see together in Western cooking, and that's exactly what makes them interesting. The combination of cumin and coriander creates a savory base, but then the allspice and cinnamon come in and complicate things in the best way, adding a subtle sweetness and warmth that makes you want another bite. I used to think cinnamon belonged only in desserts until I tasted this, and now I understand how cinnamon can make savory meat feel almost luxurious.
Serving and Pairing
These kebabs shine brightest when served hot with flatbread still warm from the oven or grill, but the real magic happens when you add fresh toppings and let people build their own plate. The yogurt sauce is almost as important as the kebab itself because it cools and balances the spices, while lemon wedges brighten everything with acidity. I've served these with simple sliced tomatoes and onions, and I've also dressed them up with tahini sauce and fresh herbs, and both ways disappear quickly from the table.
Make Ahead and Storage
You can prepare the meat mixture up to a day ahead and keep it covered in the refrigerator, which actually gives the spices more time to develop and meld together. The shaped kebabs can also be refrigerated for a few hours before grilling, which is helpful if you're cooking for guests and want to do most of the work earlier in the day. Once cooked, they're best eaten fresh, but leftovers can be gently warmed in a pan or even eaten cold as part of a lunch the next day.
- Prepare the meat mixture up to 24 hours ahead to let the spices develop even more depth.
- Shape and refrigerate the kebabs for a few hours before grilling if you want to spread out your cooking time.
- Serve immediately while they're still hot and the outside has that perfect smoky char.
Pin These kebabs remind me why simple, well-spiced meat can feel like a celebration on a plate. Once you've made them once, you'll find yourself making them again and again, each time adding your own small refinements.
Recipe Q&A
- → What meats can I use for Iraqi kebab tikka?
Ground beef, lamb, or a mix of both with about 80% lean meat works best to keep the kebabs juicy and flavorful.
- → How long should the meat mixture rest before grilling?
Refrigerate the spiced mixture for at least 30 minutes to allow the flavors to meld and improve shaping.
- → What spices give the kebabs their characteristic flavor?
Cumin, coriander, paprika, allspice, cinnamon, and optional chili flakes create a harmonious blend of smoky and warm notes.
- → Can I cook these kebabs without a grill?
Yes, broiling or using a griddle pan are excellent alternatives if a grill is unavailable.
- → What accompaniments pair well with the kebabs?
Flatbreads, sliced onions, tomatoes, parsley, lemon wedges, and dips like yogurt sauce or tahini complement the dish perfectly.