Easy Iraqi Kabob

Ingredients

• 1.25 lb ground beef (85% lean (or fattier if available; traditionally a 1:1 ratio of beef and lamb))
• 1 cup fresh parsley (pre-chopped)
• 0.5 cup dried minced onions (used as a shortcut for grated onions and as a binder)
• salt (to taste)
• black pepper (to taste)
• paprika (a tiny bit (non-traditional))
• 2 tbsp olive oil (added to lean meat for extra moisture)
• sumac powder (for dusting after grilling)
• sumac sauce (for drizzling (optional))

Steps

1. 1

   In a large mixing bowl, combine the 1.25 pounds of ground beef with 1 cup of chopped parsley.

2. 2

   Add approximately 1/2 cup of dried minced onions to the bowl. The dried onions will absorb moisture from the meat and act as a binder, similar to breadcrumbs.

3. 3

   Season the mixture with salt, black pepper, and a tiny bit of paprika to taste.

4. 4

   Add a drizzle of olive oil (about 1-2 tablespoons) to the meat mixture, especially if using lean beef, to ensure the kabobs stay moist.

5. 5

   Mix the ingredients thoroughly by hand until the texture is cohesive and dough-like.

6. 6

   Form the meat mixture onto metal skewers (sheesh). If you find skewering difficult, you can form the meat into long, flat logs by hand.

7. 7

   Grill the kabobs over medium-high heat for approximately 10-15 minutes, turning occasionally, until cooked through and nicely charred.

8. 8

   Once removed from the grill, immediately hit the kabobs with a generous layer of sumac powder.

9. 9

   Drizzle with sumac sauce if desired and serve with yellow rice and fresh salad.

Notes

Traditional Iraqi kabob uses a 1:1 ratio of beef to lamb. If using 80% or 75% lean meat, you can omit the olive oil as the natural fat will provide enough moisture. The author suggests tasting the raw seasoned meat (a tiny lick) to ensure the salt level is correct before cooking.

Nutrition per serving

• main
• dinner
• grilled
• ground beef
• middle eastern
• iraqi
• kabob
• easy