Iraqi kebab tikka classic (Printable Version)

Spiced ground meat grilled on skewers with herbs, offering authentic Iraqi smoky and aromatic flavors.

# What You'll Need:

→ Meat

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

→ 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 Steps:

01 - In a large bowl, mix ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes if using, salt, and black pepper thoroughly by hand until mixture is uniform and slightly sticky.
02 - Cover and refrigerate the mixture for at least 30 minutes to enhance flavor melding and facilitate shaping.
03 - Preheat grill or grill pan to medium-high heat; soak wooden skewers in water for 30 minutes to prevent burning if using.
04 - Moisten hands and divide meat mixture into 8 equal portions; mold each evenly around a skewer into a 5-6 inch long sausage shape.
05 - Grill kebabs for 12 to 15 minutes, turning every few minutes until evenly browned, cooked through, and slightly charred.
06 - Serve kebabs hot on flatbreads with sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Tips for Success:

01 -
  • The meat stays impossibly juicy while the spice blend creates layers of flavor that keep changing as you taste it.
  • You can have dinner ready in under an hour, and it feels like you've cooked something truly special.
  • It's naturally gluten-free and dairy-free, so everyone at your table can eat without worry.
02 -
  • Grating the onion instead of chopping it makes all the difference because the juice stays in the meat rather than dripping away, keeping everything tender.
  • Don't skip the refrigeration step; it's the difference between kebabs that fall apart and ones that hold together with a perfect springy texture.
  • The meat will continue cooking slightly after you pull it off the heat, so don't wait for it to look completely done or it'll be dry.
03 -
  • Damp hands make all the difference when shaping; it prevents the mixture from sticking and gives you better control over the final shape.
  • Turn the kebabs frequently as they cook so they develop an even char and don't dry out in any one spot.
Go Back