Iraqi Kebab Tikka Spiced (Printer-Friendly)

Tender spiced ground meat grilled on skewers with aromatic herbs and smoky char for rich Middle Eastern flavor.

# 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

# How To Make It:

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 the mixture is well combined and slightly sticky.
02 - Cover the bowl and refrigerate for at least 30 minutes to meld flavors and facilitate shaping.
03 - Preheat grill or grill pan to medium-high heat. If using wooden skewers, soak in water for 30 minutes to prevent burning.
04 - With damp hands, divide the meat mixture into 8 equal portions and shape each around a skewer into a long, even sausage approximately 5–6 inches in length.
05 - Grill kebabs for 12–15 minutes, turning every few minutes until evenly browned, cooked through, and slightly charred.
06 - Serve hot on flatbreads with sliced tomatoes, onions, fresh parsley, and lemon wedges as accompaniments.

# Expert Suggestions:

01 -
  • They're ready in 35 minutes total, which means dinner can happen on a weeknight without stress.
  • The spice blend tastes complicated but requires no special shopping—just what's probably already in your cabinet.
  • Grilled meat with real char and smoke beats any takeout, and you'll taste the difference immediately.
02 -
  • Don't skip the refrigeration step—warm meat mixture falls apart on the skewer, and cold mixture holds together like it was made for this.
  • Turn the kebabs frequently while grilling; this ensures even cooking and prevents them from drying out or charring too hard on one side.
03 -
  • Damp hands are essential when shaping—they prevent sticking and help you form even, compact kebabs that won't fall apart on the grill.
  • If your meat mixture seems too loose after refrigeration, add a tablespoon of breadcrumbs or ground almonds to help it bind without changing the flavor.
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