Login | Register nowContact Us
Latest NewsLatest ReleasesSpecial FeaturesBollywood BabesHistory
Asian NewsEvents
Food NewsStartersMain MealsDessertsDrinksRestaurant Guides
Latest NewsAsian Business Rising StarsBusiness of Sport
FootballCricketGolfOlympic GamesTennisMotorSportLiverpool FCManchester UnitedBoxingUS SportsUEFA Euro 2012
Latest NewsDestinations Guide
MusicShowbizHollywood ReleasesFilm News
AsiaEurope InterviewsEntertainmentsLifeStyleSport
Home » Food » Starters

Iraqi Lamb Kebab

The kebab is an absolute favourite amongst Iraqis. The two vital elements that make this dish so unique and delicious are the percentage of lamb fat to lamb mince and also a charcoal barbecue. I know the weather doesn’t actually reflect BBQ season yet, however, once the sun does come out, something magical happens when the lamb is cooked over charcoal, producing a smokey, textured kebab that has a charred crust on the outside with a juicy, salty, fatty centre – absolutely divine.

This is a real hit the smells are just sensational and the people love the simplicity of the dish. Many Iraqis add beef to the mix, but for this recipe I have used solely lamb.

Ingredients (serves 6-8)

• 500g of minced lamb

• 30 per cent lamb fat (compared to lamb mince, in this case 150g)

• 3 tsp of salt

• Handful of cherry tomatoes

• 1 tbsp of sumac

• 3 banana shallots

• 2 tbsp of finely chopped parsley

• 1 tbsp extra virgin olive oil

• Squeeze of lemon juice


Place the lamb mix into a bowl and add salt and mix with hands until incorporated.

Shape as desired on to a metal (ideally) skewer.

Grill over charcoal for 5-7 minutes depending on the temperature. It is important to use a fan to create an intense heat from the charcoal. You want the kebabs to form a crust on the outside (from the heat) with a soft, juicy centre. Turn every minute.

While cooking, cut one banana shallot in half and cook over charcoal, along with the tomatoes. You are looking for some colour on both. Don’t be worried if it goes black, as you can peel the burnt parts off before serving.

Once the kebabs are cooked, remove from the BBQ and place on paper towel. Allow to rest for a few minutes.

Mix the onions with the sumac, parsley, olive oil and a squeeze of lemon and serve with the kebabs.

Serve with fresh tanoor bread.


Recipe from Philip Juma who is the founder of Juma Kitchen. 


Follow AsiaEurope on Social Media

AsiaEurope Facebook - http://www.facebook.com/asiaeuropegroup

AsiaEurope Twitter - http://twitter.com/asiaeurope


Leave a Reply