Iraqi Kebab Tikka (Printable)

Ground meat skewers infused with Middle Eastern spices and grilled to a smoky, juicy finish.

# What You Need:

→ Meat

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

→ 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 ground black pepper

→ For Serving (Optional)

13 - Flatbreads
14 - Sliced tomatoes
15 - Sliced onions
16 - Fresh parsley
17 - Lemon wedges

# How to Make It:

01 - In a large bowl, thoroughly mix ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes (if using), salt, and black pepper until the mixture becomes well blended and slightly sticky.
02 - Cover the bowl and refrigerate for at least 30 minutes to meld flavors and facilitate shaping.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
04 - With damp hands, divide meat mixture into 8 equal portions and mold each evenly around a skewer, forming 5 to 6-inch long sausages.
05 - Place skewers on the grill and cook for 12 to 15 minutes, turning every few minutes until browned with slight char and cooked through.
06 - Serve kebabs hot atop flatbreads accompanied by sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Advice:

01 -
  • The meat stays impossibly juicy inside while the exterior gets that irresistible smoky char that makes you reach for another.
  • This recipe delivers authentic Iraqi spice balance without any single flavor drowning out the others, and you'll taste why these skewers matter.
  • Ready in 35 minutes total, yet tastes like someone spent hours building layers of flavor.
02 -
  • Cold meat shapes better and holds its form on the grill; warm or room-temperature mixture will fall apart no matter how careful you are.
  • Turning the kebabs frequently prevents burning and ensures they cook evenly without drying out—set a timer for every 2 minutes if you're new to grilling.
  • The onion is not optional; it's what keeps the meat juicy and tender, so don't skip it or use a substitute.
03 -
  • Damp hands change everything when shaping—they prevent the mixture from sticking while letting you feel exactly how firmly you're packing the meat around the skewer.
  • A pinch of sumac or a splash of pomegranate molasses stirred into the raw mixture adds brightness that makes people pause and ask what you did differently.
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