Iraqi Kebab Tikka (Print Version)

Spiced ground meat formed on skewers and grilled for smoky, aromatic Iraqi flavors.

# 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 garlic cloves, 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

# Cooking Steps:

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 with hands until evenly combined and slightly sticky.
02 - Cover bowl and refrigerate for at least 30 minutes to meld flavors 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 used.
04 - With damp hands, divide meat mixture into 8 equal portions. Form each portion around a skewer into a 5–6 inch long even sausage shape.
05 - Grill kebabs for 12–15 minutes, turning every few minutes until browned, cooked through, and lightly charred.
06 - Serve kebabs hot on flatbreads with sliced tomatoes, onions, parsley, and lemon wedges.

# Expert Advice:

01 -
  • The spice blend hits all the right notes without overwhelming—warm, aromatic, and perfectly balanced.
  • These cook so fast that you can have dinner on the table in under 40 minutes from start to finish.
  • They're naturally gluten-free and dairy-free, so they work for almost any table.
  • The slight char from the grill adds a smokiness that makes simple flatbread feel like restaurant-quality street food.
02 -
  • Don't skip the chilling step; cold meat is much easier to shape than warm, and the flavors truly do improve when given time to meld together.
  • Turning the kebabs frequently prevents burning and ensures they cook evenly throughout without drying out the outside.
  • Damp hands are your secret weapon—they're the difference between shaping that feels effortless and shaping that feels like wrestling with the meat.
03 -
  • The grated onion releases moisture that keeps the meat incredibly tender; don't skip it or substitute with chopped onion.
  • Let the shaped kebabs rest on the grill without moving them for the first two minutes on each side to develop a proper crust before rotating.
  • If your kebabs are falling apart, your meat mixture is too wet—add a tablespoon of breadcrumbs to bind it, or chill it longer.
Go Back