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Iraqi kebab hits the palate with fragrant cumin and coriander, the meat charring slightly at the edges while staying juicy inside. This is Baghdad street food at its finest—vendors grill these over charcoal beside the Tigris, pounding them out fresh throughout the day. Unlike Turkish or Persian variations, Iraqi kebab uses finely minced meat mixed with aromatics and formed directly onto the skewer, creating a tender tube of flavor. The squeeze of lemon at the table awakens all the spices, making this simple dish feel almost ceremonial despite its casual presentation.
In a large bowl, combine the ground lamb or beef, grated onion, minced garlic, parsley, cilantro, ground cumin, ground coriander, paprika, turmeric, black pepper, salt, and baking soda. Mix thoroughly until well combined.
Cover the mixture and refrigerate for at least 1 hour to allow the flavors to meld.
Preheat your grill or grill pan over medium-high heat.
With wet hands, shape the meat mixture onto skewers, pressing it down firmly to ensure it holds together. You can also form them into patties if preferred.
Brush the kebabs with olive oil.
Place the kebabs on the grill and cook for 5-7 minutes per side, or until they are browned and cooked through.
If using a grill pan, cook the kebabs over medium heat, turning occasionally until fully cooked.
Serve the kebabs hot with lemon wedges on the side.
Baking soda is a traditional Iraqi technique that tenderizes the meat and gives kebab its characteristic light, almost fluffy texture. It makes the meat hold together better on the skewer.
Yes, though grilling is traditional. You can broil kebabs in the oven or cook them in a cast-iron skillet on the stovetop. Charring over high heat matters more than the exact cooking method.
Both use ground meat, but kofta is sometimes coarser and may contain other ingredients. Iraqi kebab is more finely minced and tightly packed onto the skewer for a smooth finish.
Metal skewers are better—they conduct heat evenly. If using wooden skewers, soak them in water first. Metal skewers also let you squeeze the meat mixture off directly onto the bread, an Iraqi technique.
Wrap warm kebab in thin pita or flatbread with sliced onion, fresh parsley, and a squeeze of lemon juice. Serve with yogurt sauce and a side of pickled vegetables for the full Baghdad experience.