Juicy Spiced Iraqi Kebab Tikka (Print)

Tender spiced ground meat grilled to smoky perfection with fragrant herbs and spices.

# Components:

→ Meat

01 - 1.1 lb ground beef or lamb (80% lean), or a mixture of both

→ 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

# Directions:

01 - In a large bowl, thoroughly mix ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, optional chili flakes, salt, and black pepper by hand until the mixture is cohesive and slightly sticky.
02 - Cover and refrigerate the mixture for at least 30 minutes to enhance flavor melding and ease of 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 the meat mixture into 8 equal parts using damp hands. Form each portion around a skewer into a 5–6 inch long, evenly shaped sausage.
05 - Cook kebabs on the grill for 12 to 15 minutes, turning regularly until well browned, cooked through, and slightly charred.
06 - Serve kebabs hot on flatbreads accompanied by sliced tomatoes, onions, parsley, and lemon wedges.

# Expert Advice:

01 -
  • The spice blend is warm and complex without being overwhelming, with cinnamon adding a subtle sweetness that catches you mid-bite.
  • It comes together in under an hour and delivers restaurant-quality results with minimal fuss and maximum flavor.
  • These kebabs are naturally gluten-free and dairy-free, so they work for almost any gathering without needing separate cooking.
02 -
  • If the mixture feels dry or won't hold together, you either skipped the grating onion or didn't mix it long enough; the juice from the onion is what binds everything, not just the spices.
  • The grill temperature is critical because too low and they steam instead of sear, but too high and they char outside while staying raw inside, so medium-high is your sweet spot.
  • Damp hands make all the difference when shaping; dry hands cause the meat to crumble, but wet hands let you press it smooth and even around the skewer.
03 -
  • If you don't have a grill, a cast iron skillet or grill pan on the stovetop works beautifully and actually gives you better control over the browning.
  • A pinch of pomegranate molasses or sumac stirred into the mixture adds a subtle tang that feels almost professional, but it's entirely optional if you can't find it.
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