Juicy Spiced Iraqi Kebab Tikka (Printable View)

Spiced ground meat skewers infused with aromatic Iraqi herbs, grilled to tender, smoky perfection.

# Needed Ingredients:

→ 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, mix ground meat, grated onion, garlic, parsley, cumin, coriander, paprika, allspice, cinnamon, chili flakes if using, salt, and black pepper until thoroughly combined and slightly sticky.
02 - Cover and refrigerate the mixture for at least 30 minutes to develop flavors and facilitate 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.
04 - Divide meat mixture into 8 equal portions and mold each around a skewer into a long, even sausage shape approximately 5 to 6 inches in length.
05 - Cook kebabs on the preheated grill for 12 to 15 minutes, turning every few minutes until browned with a slight char and cooked through.
06 - Serve hot on flatbreads accompanied by sliced tomatoes, onions, fresh parsley, and lemon wedges.

# Expert Hints:

01 -
  • These kebabs are impossibly juicy inside with a smoky char outside, no dry meat in sight.
  • The spice blend is a gentle wake-up call—aromatic without being aggressive, perfect for sharing.
  • Everything comes together in under an hour, making it a weeknight dinner that tastes like you've been cooking all day.
02 -
  • Overworking the meat mixture makes the kebabs dense and rubbery—mix just until everything is combined and hold back before it becomes a paste.
  • The grill temperature matters: too hot and the outside burns before the inside cooks; too cool and you get steamed meat instead of grilled meat.
  • Chilling the mixture isn't optional—it changes the texture from crumbly to cohesive and makes shaping feel less frustrating.
03 -
  • If you want extra complexity, add a pinch of sumac to the meat mixture or dust it on while grilling for a tart, citrusy edge.
  • A splash of pomegranate molasses stirred into the raw mixture adds a subtle sweet-sour depth that makes people ask what the secret ingredient is.
Return