Baked Iraqi Kebab

Ingredients

• 250 g ground beef (mixed with lamb)
• 250 g ground lamb (mixed with beef)
• 0.5 grande white onion (finely diced and very well drained)
• 1 pequeño tomato (finely diced and very well drained)
• 1 tsp salt
• fresh parsley (a handful, chopped)
• 1 tsp ground cumin
• 0.5 tsp turmeric
• 1 tsp paprika
• 1 tsp sumac (referred to as 'suma' in the original text)
• olive oil (for brushing the meat)
• 4 pita bread (for serving)
• yogurt sauce (for serving)

Steps

1. 1

   Preheat the oven to 200°C (400°F).

2. 2

   Finely dice the onion and tomato. It is essential to drain them very well to remove excess liquid before incorporating them into the meat.

3. 3

   In a large bowl, add the ground beef and lamb along with the onion, tomato, salt, chopped parsley, cumin, turmeric, paprika, and sumac.

4. 4

   Mix and massage all ingredients well with your hands until a homogeneous mixture is obtained.

5. 5

   Prepare a baking sheet with parchment paper.

6. 6

   Spread the meat mixture thinly and evenly over the tray, covering the surface.

7. 7

   Using a knife or spatula, make horizontal and vertical cuts on the spread meat to form rectangles, but without cutting all the way through to the bottom.

8. 8

   Brush the surface of the meat with a little olive oil.

9. 9

   Bake in the preheated oven for approximately 20 minutes or until the meat is well browned.

10. 10

    Remove from the oven and assemble the kebabs in pita bread, accompanied by yogurt sauce, fresh tomato slices, onion, and additional parsley.

Notes

If you are not a fan of lamb, you can substitute it entirely with ground beef. It is crucial to drain the vegetables well so that the meat mixture does not release too much liquid in the oven and can brown properly.

Nutrition per serving

• main course
• kebab
• baked
• iraqi food
• beef
• lamb
• quick dinner