How to make fool proof Kebabs | Iraqi Kebab Recipe | Kravings

ground lamb

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey is leaner, while ground beef is often more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

pita bread

🥗Healthier: whole wheat pita

💰Cheaper: flatbread

Whole wheat pita offers more fiber, while flatbread is often less expensive.

fresh mint

🥗Healthier: dried mint

💰Cheaper: none

Dried mint is more shelf-stable and can be used as a substitute.

Chop 1 large onion and measure 2 cups, then chop 2 large tomatoes to measure about 4 cups.

Place chopped onion and tomatoes into a food processor and blitz until small chunks remain.

Strain the processed onion and tomato mixture using a cheesecloth over a strainer for at least an hour to remove excess liquid.

In the food processor, add 1.4 kg of lean minced lamb or beef, 1 teaspoon of white peppercorns, 1 teaspoon of turmeric, 1 teaspoon of cayenne pepper, 3 teaspoons of cumin powder, 4 cloves of garlic, 2 teaspoons of salt, and 1/4 cup of parsley.

Process the meat mixture until well combined, scraping down the sides as needed.

Taste the kebab mixture for seasoning before chilling it in the refrigerator for 2-3 hours or overnight.

Preheat the barbecue grill until hot.

Skewer the meat mixture evenly onto flat bladed metal skewers, ensuring the hands are moistened while working with the meat.

Place the skewers on the grill and cook, sprinkling with a blend of sumac and salt before flipping them over.

Cook until browned and cooked through, ensuring they do not stick to the grill before lifting them off.

Serve kebabs with garlic sauce, lemon slices, and a sprinkle of sumac.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens