🍢 Iraqi Kebab
Iraqi kebab is a simple, much-loved street dish: minced lamb kneaded with grated onion, parsley and salt, pressed onto wide flat skewers and grilled over charcoal until smoky and juicy. The meat is soft, rich and full of grill flavour. It is served off the skewer with a generous sprinkle of tangy sumac, sliced onion and grilled tomatoes.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 600 g minced lamb (with some fat)
- 1 onion, finely grated and squeezed
- 1 small bunch parsley, finely chopped
- 1 tsp salt
- 2 tsp sumac
- 1 red onion, thinly sliced, to serve
Method
- Mix the lamb with grated onion, parsley and salt and knead for a few minutes until sticky.
- Chill for 20 minutes, then press portions onto flat skewers.
- Grill over hot charcoal for 8–10 minutes, turning, until browned and cooked through.
- Toss the sliced onion with sumac and parsley.
- Serve the kebab with the sumac onions and grilled tomatoes.
How to make it lighter
- Ask for leaner minced lamb, or mix half lamb and half lean beef.
- Grilling lets fat drip away; skip any extra oil.
- Fill half the plate with sumac onions, tomatoes and salad greens.
History
Charcoal-grilled minced lamb kebab is one of the most common street and restaurant foods in Iraq today, from Baghdad grills to family barbecues.
Count it in one photo
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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 →