Iraqi Kababs (Leg of Lamb) is a traditional Iraqi recipe for a barbecued minced lamb, beef and onion kebab shaped around a flat skewer. The full recipe is presented here and I hope you enjoy this classic Iraqi version of Iraqi Kababs.
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Ingredients:
500g minced lamb
500g medium minced beef
1 large white onion, grated and squeezed dry
2 tsp salt
1/4 tsp ground black pepper
60ml (4 tbsp) olive oil
3 tbsp plain (all-purpose) flour
Method:
Finely grate the onion into a bowl. Grab the onion by the handful then squeeze over the sink to remove as much excess liquid as you can.
Add the squeezed onion to a bowl and combine with the minced lamb, beef, salt, black pepper and olive oil. Using your hands mix everything together until thoroughly combined. Add the flour and blend with the meat mixture. Knead the resultant mixture for 7 minutes to ensure the proteins from the meat bind together so the kababs stay on their skewers. Cover the bowl then set the meat aside to rest in the refrigerator for 15 minutes.
Using large, flat, metal skewers (they need to be flat so the meat does not spin around on the skewers; 3cm wide flat skewers are ideal). Grab a handful of the meat mixture and start to apply to the skewer. Start applying the meat along the skewer, aiming for a 15–20°Cm long kebab that's about 6mm thick. Make sure it's uniform in thickness all the way along (this ensures even cooking). Use your thumb and index finger to create indentations in the meat roughly 1-inch apart, which helps to flatten the kabab.
Pre-heat your barbecue or grill (broiler) to 220°C. Remove the metal grill and suspend the skewers on either edge of the barbecue so that they are directly over the flames or coals. Flip the kababs every 30 seconds, cooking them for a total of 7 to 8 minutes until visibly cooked and browned on the outside but still juicy on the inside. The fat may start to drip onto the flames and make them flare up which is totally normal.
If using, skewer the halved tomatoes and onions (with skin on) and cook alongside the kababs for 10 to 12 minutes until charred and softened.
Serve the kababs with the barbecued onions, tomatoes, fresh parsley, sumac onions, and Iraqi bread (e.g. khobz) (or pita bread).
Iraqi kababs traditionally uses at least a 20% fat ratio. The mixture of lamb and medium-minced beef works really well, or you can use only lamb or only beef, per preference.
Iraqi kababs is grilled directly over an open flame or coals, not using grill grates. Make sure you remove the grill grates on your barbecue or the kababs will stick to them.
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