Iraqi Kebab Tikka (Printable)

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

# What You'll Need:

→ Meat

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

→ 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 - ½ tsp ground paprika
08 - ½ tsp ground allspice
09 - ¼ tsp ground cinnamon
10 - ¼ tsp chili flakes (optional)
11 - 1 tsp salt
12 - ½ 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, combine ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes if using, salt, and black pepper. Mix thoroughly by hand until well combined and slightly sticky.
02 - Cover and refrigerate the mixture for at least 30 minutes to enhance flavors and facilitate 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 - With damp hands, divide the mixture into 8 equal portions. Shape each around a skewer into a 5–6 inch long, even sausage shape.
05 - Cook kebabs on the grill for 12–15 minutes, turning every few minutes until browned and cooked through with slight charring.
06 - Serve hot on flatbreads with sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Advice:

01 -
  • The spice blend is addictive—warm, layered, and nothing like what you'd expect from ground meat.
  • They come together in under an hour from start to plate, making them perfect for weeknight dinners or last-minute entertaining.
  • They're naturally gluten-free and dairy-free, so they work for almost any dietary preference without feeling like a compromise.
02 -
  • Don't skip the refrigeration step; cold meat holds together on the skewer, while room-temperature meat slides around and becomes frustrating to work with.
  • Turn the kebabs frequently while grilling—every 2–3 minutes keeps them from burning in one spot while staying raw in another, ensuring even cooking and that perfect char.
  • Wet hands change everything when shaping; they're the difference between kebabs that stay on the skewer and a scattered mess on the grill.
03 -
  • If you don't have a grill, a grill pan or even a cast-iron skillet works beautifully—they create the same kind of char and can be used indoors year-round.
  • Make the meat mixture the night before and refrigerate it overnight; the flavors deepen significantly, and you'll be ready to grill at a moment's notice.
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