Baghdad grill classic · Flat skewers

Iraqi Kebab Recipe (Grilled Minced Beef Kebabs)

20 percent fat. Squeeze the onion. Chill before grilling.

Farwa ZeeshanRecipe by Farwa ZeeshanTested in the NineFoods home kitchen

Iraqi kebabs are simple minced meat kebabs, spiced lightly and grilled over high heat until charred and juicy, served with flatbread, sumac onions and amba. They fall off the skewer when the mince is wet or lean. The fix is mince with some fat, squeezed onion, a long knead and chilling on flat skewers.

Prep30m
Cook12m
Servings6
kcal / serving420
LevelMedium
Jump to the method

The 3 laws of iraqi kebab

Why this recipe works

Some fat

Lean mince

Fat keeps kebabs juicy and holds them on.

Squeeze the onion

Wet onion

Water makes them slip.

Chill on skewers

Grill straight away

Cold kebabs hold their shape.

Shopping and prep list

Ingredients

Servings
Tap items as you gather them · 0 of 0 ready

Kebabs

To serve

The NineFoods kebab gauge

Is the mix ready to skewer?

Squeeze a handful of the kneaded mince.

Tap a stage to see what to do.

Method · 3 stages

Step by step

1

Knead

No heat · 10 min
  1. Mix mince with squeezed onion, parsley and spices.
  2. Knead until sticky. Use the gauge above.
Look for: sticky, smooth mince.
10:00
2

Shape and chill

Fridge · 30 min
  1. Press long, flat kebabs onto skewers with wet hands.
  2. Chill.
Look for: firm kebabs on skewers.
30:00
3

Grill

Very hot grill · 10 min
  1. Grill, turning every 2 minutes, until charred and just cooked.
  2. Serve on bread with onions and tomatoes.
Look for: charred, juicy kebabs.
10:00

Chef's troubleshooter

What went wrong? Pick the symptom

Why

Wet or warm mix.

Fix next time

Squeeze the onion, knead longer and chill.

Why

Lean mince or overcooked.

Fix next time

Use 20 percent fat mince and grill fast and hot.

Why

Grill not hot.

Fix next time

Preheat the grill fully.

Why

Not kneaded.

Fix next time

Knead until the mince is sticky.

Swap smart

Ingredient roles and substitutes

IngredientJob in the dishSwap with
Beef and lamb minceMainAll beef or all lamb
Flat skewersGripShape into patties on a pan
Charcoal grillSmokeGrill pan or oven broiler
AmbaTangMango chutney with a little vinegar

After the meal

Serve, store, reheat

Serve with

Samoon, sumac onions, grilled tomatoes and amba.

Store

Raw shaped kebabs: fridge 1 day, freezer 2 months.

Reheat

Warm briefly in a hot pan.

How we tested this recipe

Tested in a home kitchen, not a studio

Farwa Zeeshan

Recipe developed and tested by Farwa Zeeshan, who cooks and tests every NineFoods recipe on a regular home stove.

  • Cooked from start to finish with the exact quantities above for 6 servings, using both the metric and US cup measures.
  • Every one of the 3 stages was timed at the stove; heat levels and the 'look for' cues are what we saw in the pan.
  • The doneness check (is the mix ready to skewer) and the troubleshooter come from batches that went wrong, and how we fixed them.
  • Reheating and storage advice was checked on leftovers, not guessed.

Read our full testing process

Keep cooking

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More Arabian Gulf recipes5 Traditional Desi Cooking Techniques Every Cook Should KnowHow to Tenderise MeatHow to Make Ghee at Home

Quick answers

Iraqi Kebab FAQ

How do I stop kebabs falling off the skewer?

Use fatty mince, squeeze the onion dry, knead well and chill before grilling.

Should I use flat skewers?

Yes, flat skewers grip the meat better than round ones.

Can I cook them in the oven?

Yes, under a very hot grill or broiler, turning once.

What is sumac?

A tangy red spice, sprinkled on onions and kebabs.