Cooking with Jack – Iraq Lamb Kabobs


Cooking with Jack – Iraq Lamb Kabobs

Iraqi Kebabs

1 pound ground meat (usually a mixture of beef and lamb)
1 small grated onion
1/4 cup breadcrumbs or flour
1 teaspoon of salt
1/2 teaspoon of black pepper
1/4 cup finely chopped parsley
14 teaspoon each of allspice, ginger, chili pepper


mix all the ingredients together. Make big meatballs out of them. Run skewer threw the meatball and start shaping the meat to be 6 inches long on the skewer. Long and then flatten the meat ensuring it still stays on the skewer.

if your grilling on the bbq, use crumbled foil at each end of bbq grill to keep the skewers lifted above the grill.

grill 5 minutes on both sides.

slide off meat into flat bread with a mixture of tomatoes, parsley, onions (you can season this mixture with sumac if you can find it) * Yogurt Sauce:
* 1/2 cup plain yogurt
* 1/4 cup plus 2 Tbsp. sour cream
* 2 tablespoons lime juice
* 1 clove garlic, minced
* 1/4 teaspoon cumin
* 1 tablespoon chopped parsley
* Salt and pepper


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