Ingredients
To prepare a batch of Iraqi kebab enough for making six sandwiches,
Mix one pound of meat (traditionally a mixture of lamb and fatty lamb) with ground raw papaya paste, 1/2 tsp kabab chini,one small grated onion paste 1 teaspoon of salt, and ½ teaspoon of black pepper (optional: ¼ cup finely chopped parsley, and ¼ teaspoon each of all spice, ginger garlic paste, garam masala and chili pepper, all ground).
The fat particles melt and drip during grilling, leaving behind small cavities, which give kebab its characteristic light texture.
Divide the mixture into 6 portions, and insert each into an inch-wide skewer (available at Middle-Eastern grocery shops). With moistened hands, press the meat until it is about 6 inches long; make dents by pressing between the thumb and index finger.
Suspend the prepared skewers over a lighted brazier or a regular grill. In the case of the latter,
keep them from touching the grill by setting them on crumbled foil at each end.
Grill for about 10 minutes, turning to brown on both sides, and fanning most of the time to prevent the fire from flaring and burning the meat.
Roll in flat bread with some chopped parsley, tomatoes, and thinly sliced onion sprinkled with sumac.
Serve the sandwich with a refreshing drink of yogurt whisked with cold water and a pinch of salt. .
- 1 kg Lamb
- 1/2 tsp pepper
- 1 tsp ginger garlic paste
- 1 tsp red chilli
- 1 onion grated paste
- 1/4 cup of flour or bread crumbs optional
- Salt to taste
- 1/4 cup of finely chopped parsley
- 4 green chilies chopped
4 tablespoon ground raw papaya - 1/2 teaspoon kabab chini
1 inch piece of cinnamon - 1/2 tsp garam masala
- Wet skewers
To prepare a batch of Iraqi kebab enough for making six sandwiches,
Mix one pound of meat (traditionally a mixture of lamb and fatty lamb) with ground raw papaya paste, 1/2 tsp kabab chini,one small grated onion paste 1 teaspoon of salt, and ½ teaspoon of black pepper (optional: ¼ cup finely chopped parsley, and ¼ teaspoon each of all spice, ginger garlic paste, garam masala and chili pepper, all ground).
The fat particles melt and drip during grilling, leaving behind small cavities, which give kebab its characteristic light texture.
Divide the mixture into 6 portions, and insert each into an inch-wide skewer (available at Middle-Eastern grocery shops). With moistened hands, press the meat until it is about 6 inches long; make dents by pressing between the thumb and index finger.
Suspend the prepared skewers over a lighted brazier or a regular grill. In the case of the latter,
keep them from touching the grill by setting them on crumbled foil at each end.
Grill for about 10 minutes, turning to brown on both sides, and fanning most of the time to prevent the fire from flaring and burning the meat.
Roll in flat bread with some chopped parsley, tomatoes, and thinly sliced onion sprinkled with sumac.
Serve the sandwich with a refreshing drink of yogurt whisked with cold water and a pinch of salt. .