🍢 Iraqi Tikka (Lamb Tikka Kebab)
Iraqi tikka is chunks of lamb marinated with onion, salt and a little tomato paste, threaded onto skewers and grilled over charcoal until charred outside and juicy within. It is chunkier and meatier than minced kebab, with a smoky, savoury taste. It is served with sumac-dusted onions, grilled tomatoes and fresh herbs.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 700 g boneless lamb, cut into 3 cm cubes
- 1 onion, grated
- 1 tbsp tomato paste
- 1 tsp salt
- 2 tsp sumac
- Black pepper
Method
- Mix the lamb with grated onion, tomato paste, salt and pepper.
- Marinate for at least 2 hours in the fridge (time not included).
- Thread the cubes onto skewers.
- Grill over hot charcoal for 10–12 minutes, turning, until charred and cooked to your liking.
- Sprinkle with sumac and serve with grilled tomatoes and onions.
How to make it lighter
- Choose leg rather than shoulder for leaner cubes.
- Thread vegetables such as onion and tomato between the meat to stretch a portion.
- Skip any fat brushed on the skewers; the marinade keeps the meat moist.
History
Lamb tikka is a mainstay of Iraqi grill houses and home barbecues today, usually ordered alongside minced kebab.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →