Iraqi kebab is seasoned ground meat shaped around skewers and grilled until browned outside and juicy inside, often served with flatbread, rice, and fresh vegetables. Iraqi households and regions have their own versions; this one combines lamb, onion, parsley, and warm spices for a savory, tender kebab that’s practical to make at home.
Ingredients
- 2 lb (900 g) ground lamb, preferably with some fat; or use 1½ lb (680 g) lamb and ½ lb (225 g) ground beef
- 1 small yellow onion, about 5 oz (150 g), finely grated
- ½ cup (15 g) finely chopped flat-leaf parsley
- 2 garlic cloves (6 g), finely grated or minced
- 2 tsp (10 g) fine salt
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) Iraqi baharat or Middle Eastern seven-spice blend
- ½ tsp (1 g) ground black pepper
- ½ tsp (1 g) sweet paprika
- 8 flat metal skewers, about 10 in (25 cm) long; if using wooden skewers, use sturdy ones and soak them in water for 30 minutes
- 1 tsp (5 ml) neutral oil, for the grill grates
- 1 lemon, cut into wedges, for serving (optional)
Instructions
- Prepare the onion. Grate it on the large holes of a box grater, then squeeze it firmly over a bowl or through a clean kitchen towel until most of the liquid is removed. Discard the juice or save it for another use. Removing excess moisture helps the meat hold its shape on the skewers instead of turning loose and wet.
- Season and mix the meat. Put the cold ground lamb in a large bowl. Add the drained onion, parsley, garlic, salt, cumin, baharat, pepper, and paprika. Mix with clean hands for about 2 minutes, pressing and folding until the seasoning is evenly distributed and the mixture feels slightly tacky. Avoid kneading it for a long time, which can make the cooked kebabs dense.
- Chill and shape. Cover the bowl and refrigerate the mixture for 25 minutes. Divide it into 8 equal portions. With damp hands, mold each portion around a flat skewer into a long, even sausage about 5–6 in (13–15 cm) long and 1 in (2.5 cm) thick. Press the meat firmly around the skewer, especially at the ends, and smooth any cracks. Keep the shaped kebabs chilled while the grill heats.
- Heat the grill. Set up a grill for medium-high direct heat and preheat it for about 10 minutes. Clean the grates and lightly oil them using a paper towel held with tongs. The grill should be hot enough to brown the meat promptly, but not so fiercely hot that the outside chars before the center cooks.
- Grill the kebabs. Lay the skewers across the grates and cook for about 10–12 minutes, turning every 2–3 minutes so they brown evenly. Cooking time varies with the grill and the thickness of the meat. Check the center of a kebab with a food thermometer: ground lamb must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Transfer cooked kebabs to a clean platter; do not put them back on a plate that held raw meat.
- Rest and serve. Let the kebabs rest for 3 minutes, then serve hot with lemon wedges if desired. If using the rest period, include it in the cooking time: the stated 22 minutes covers roughly 10 minutes of grill preheating, 9 minutes of grilling, and 3 minutes of resting. Grill time can run longer, so follow the thermometer rather than the clock if the kebabs need more time.
Tips
- Choose meat with enough fat. Ground lamb that is too lean can turn dry and may not bind as well. If you prefer a less lamb-forward flavor, the lamb-and-beef blend in the ingredient list works well; choose ground beef with some fat rather than the very leanest option.
- Drain the onion well. Onion brings sweetness and moisture, but its juice can make the mixture hard to shape. Squeeze until the grated onion feels damp rather than dripping. If the mixture still seems unusually loose, chill it longer rather than adding breadcrumbs, which change the texture.
- Use baharat if you can find it. Iraqi baharat blends vary, but commonly include warm spices such as allspice, cinnamon, and pepper. Middle Eastern seven-spice is a convenient stand-in. If neither is available, use ¼ tsp (0.5 g) each ground allspice and cinnamon; the flavor will be a little simpler and sweeter.
- Keep the meat cold and handle it gently. Cold meat is easier to shape and less likely to soften as you work. If a kebab develops a crack, pinch it closed before grilling. Flat skewers help prevent the meat from spinning when turned; round skewers can work, but take extra care to rotate the kebabs gently.
Serving Suggestions
Serve the kebabs straight from the grill with warm Iraqi or other soft flatbread, basmati rice, or a simple rice pilaf. Add sliced tomatoes, cucumber, red onion, and fresh herbs for a crisp contrast to the rich grilled meat. A bowl of yogurt mixed with a little salt, lemon, and chopped mint makes a cooling accompaniment, while pickled vegetables or turnips contribute a sharper, salty bite.
For a casual meal, slide the meat off the skewers into bread and add salad, herbs, and a spoonful of yogurt sauce. If serving family-style, keep the kebabs whole on a warm platter and offer lemon wedges, bread, and sides separately. A squeeze of lemon brightens the spices, but it is optional and should be added to taste.
Variations
Use a lamb-and-beef blend. Combining 1½ lb (680 g) lamb with ½ lb (225 g) beef keeps a noticeable lamb flavor while making the taste milder. You can also use all ground beef, ideally with enough fat to keep the kebabs moist. The result will be beefier and less characteristic of a lamb-based version.
Adjust the spice profile. Add ¼ tsp (0.5 g) ground cinnamon for a sweeter, warmer note, or increase the black pepper slightly for more bite. Some family versions emphasize herbs or use a different spice blend, so treat the listed seasoning as a balanced starting point rather than a fixed rule. Keep the salt amount steady unless you are using a salty prepared spice blend.
Cook indoors. For an oven option, heat the oven to 450°F (230°C) and set a rack over a foil-lined rimmed baking sheet. Arrange the shaped kebabs on the rack and roast for about 12–16 minutes, turning once, until browned and a thermometer reads 160°F (71°C) in the center. A broiler can add more surface browning, but watch closely because the exposed meat can char quickly. The indoor method won’t have quite the same smoky grill flavor.
Storage and Reheating
Refrigerate cooked kebabs within 2 hours of cooking, placing them in a covered container once they have stopped steaming heavily. They keep for 3–4 days in the refrigerator. To freeze, cool them promptly, wrap or pack them airtight, and freeze for up to 2–3 months for best quality. Thaw frozen kebabs overnight in the refrigerator rather than on the counter.
Reheat only the amount you plan to eat. Warm kebabs in a covered skillet over low heat with a teaspoon or two of water, or heat them in a 325°F (165°C) oven until hot throughout. A microwave also works: cover the kebabs and heat in short intervals, turning once to help them warm evenly. USDA FSIS guidance is to reheat leftovers to 165°F (74°C); check the center with a food thermometer. Reheating can firm the texture, so avoid heating them longer than needed to reach that temperature.
Frequently Asked Questions
Why do my kebabs fall off the skewers?
Common causes are excess moisture, meat that is too warm, or loose shaping. Squeeze the grated onion dry, chill the mixture, and press it firmly around flat skewers with no gaps. Turn the kebabs gently after the first side has browned and begun to set rather than moving them repeatedly at the start.
Can I make the kebab mixture ahead?
Yes. Mix and cover the uncooked meat, then refrigerate it for up to 24 hours before shaping and grilling. Keep it cold, and do not leave raw ground meat at room temperature while preparing other parts of the meal. You can also shape the kebabs a few hours ahead and keep them covered in the refrigerator.
Do I need to use skewers?
No. Shape the mixture into short, oval patties and grill them on clean, lightly oiled grates, turning carefully once they have browned. The patties will cook a little differently because their thickness and shape may vary, so use a thermometer and make sure the center reaches 160°F (71°C).
Can I use dried parsley?
Fresh parsley gives the mixture its brighter, greener flavor and texture. If fresh parsley is unavailable, leave it out rather than adding a large amount of dried parsley, which can taste dusty in this preparation. The kebabs will still be flavorful from the onion, garlic, and spices.
What is Iraqi baharat, and what can replace it?
Baharat is a warm spice blend whose ingredients and proportions vary by region and maker; Iraqi versions may include spices such as allspice, cinnamon, and black pepper. Middle Eastern seven-spice is a practical substitute. A small amount of allspice and cinnamon also works, though it gives a simpler flavor than a full blend.
How can I tell when the kebabs are done?
Color and firmness alone are not reliable ways to confirm doneness in ground meat. Insert a food thermometer into the center of a kebab, avoiding the skewer, and cook until it reaches 160°F (71°C). If it is below that temperature, return the kebabs to the grill and check again after a short interval.
Related
- Iraqi T’beet Recipe: Chicken and Rice, Made Simply
- Iraqi Salad Recipe with Tomato, Cucumber and Herbs
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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