Street Food
Kabab Iraqi (Grilled Skewered Kebabs)
Ingredients
- 500 g (1 lb) ground lamb or beef (20% fat)
- 1 onion, grated and squeezed dry
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 tsp salt
- 2 tbsp chopped parsley
- Flatbread and sliced onion, for serving
Method
- Combine ground meat, grated onion, cumin, pepper, salt and parsley in a bowl, mixing well by hand.
- Cover and refrigerate the mixture for 30 minutes to firm up.
- Mold portions of the meat mixture around flat metal skewers, shaping into long, even logs.
- Grill over hot charcoal, turning occasionally, for 8–10 minutes until cooked through and lightly charred.
- Slide the kebabs off the skewers onto warm flatbread.
- Serve with sliced onion and a sprinkle of sumac.
Introduction: Ground meat skewers seasoned simply with onion and spices, grilled over charcoal, are a staple of Iraqi street stalls and family gatherings alike, typically wrapped in flatbread with onions and sumac.
Cultural Background: Ground meat skewers seasoned simply with onion and spices, grilled over charcoal, are a staple of Iraqi street stalls and family gatherings alike, typically wrapped in flatbread with onions and sumac.
Tips: Chilling the meat mixture before shaping helps it hold firmly to the skewers during grilling.
Variations: A version with chopped fresh chili mixed into the meat is popular for those who like extra heat. Not authentically vegetarian; meat is central to this dish.
Storage: Refrigerate cooked kebabs for up to 2 days.
Reheating: Reheat in a skillet over medium heat or in a 180°C (350°F) oven for 8–10 minutes.
FAQs:
Q: Can I use a regular grill without flat skewers?
A: Yes, though flat skewers help the meat hold its shape better than round ones.
Q: What fat content works best?
A: About 20% fat keeps the kebabs juicy; leaner meat can dry out.
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