There honestly isn’t a kabob I have ever had with as much heart and soul as the Iraqi Kabob. It honestly requires a great deal of skill and patience, although it looks easy and fast, it is not. The men, either my husband or our family friend Ahmed, make the kabob. Here where we live, my husband has a life time friend who owns the “halal” (slaughtered accourding to Islamic rules) store ad prepares the special ground mix of meat and fat used to form these mouth watering perfect ground meat rolls that go from the fire to your plate and into your stomach within 5 minutes flat…..only because they are amazing. So, a typical recipe for them would be something like this:
3 lbs of an equal mix of ground lamb and ground beef…the fattier the better for kebob
1 onion grated up
1/4 c of bread crumbs
1 tsp or more depending on taste, of salt and black pepper
some people add some allspice, but we do not. the fire gives it the flavor
if you want to be all traditional, get a whole onion and like 3 whole tomatoes to barbecue as well
you will need the long kebob sticks and form the meat around each one making sure your hands stay wet while doing so
and place them on the fire with a fan pointed at the flames to keep a good temp and fire going
line a large plate with a piece of the tanoor bread or parsley (my fav)
each kebob that is done after flipping and cooking, gently set on the bed of bread or parsley and sprinkle with sumac
cover with another layer of bread to keep the heat and flavor.
continue until all the meat is used up
we sever ours with pickle mixes and breads……this is truly an awesome meal.