Iraqi kebab tikka flavors (Printer-friendly)

Spiced ground meat grilled on skewers with aromatic herbs and smoky char for rich taste.

# What You'll Need:

→ Meat

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

→ 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 until the mixture is evenly blended and slightly sticky.
02 - Cover and refrigerate the mixture for at least 30 minutes to enhance flavor melding and ease shaping.
03 - Preheat a grill or grill pan to medium-high heat. Soak wooden skewers in water for 30 minutes to prevent burning if using them.
04 - With damp hands, divide the meat mixture into 8 equal portions and shape each onto a skewer into an even sausage approximately 5–6 inches long.
05 - Grill kebabs for 12–15 minutes, turning every few minutes, until browned, cooked through, with slight char marks.
06 - Serve kebabs hot on flatbreads accompanied by sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Advice:

01 -
  • The meat stays impossibly juicy inside while the outside gets that essential smoky char that makes everything taste like real grilled food.
  • You actually taste every spice working together instead of one flavor drowning out the others, and it comes together in less than an hour.
  • It's the kind of dish that feels fancy enough for guests but casual enough to make on a Tuesday night.
02 -
  • If your meat mixture seems dry despite the grated onion, don't add water—it just means your onion wasn't grated finely enough, and the mixture will bind once it's chilled and the onion juice has had time to work.
  • Turning the kebabs frequently prevents one side from burning while the other is still raw, and the char should be dark but not black, which is the difference between caramelized and scorched.
03 -
  • Wet your hands before shaping each portion—the moisture prevents sticking and helps you create a smooth, even surface that'll sear beautifully on the grill.
  • If you don't have a grill, a very hot cast-iron skillet or even a broiler works perfectly, though the broiler won't give you the same char.
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