Entree: Iraq – Kurdish Iraq – Kurdish Kebab (Grilled skewered seasoned ground lamb kebabs served with rice or flatbread and herb-accented accompaniments)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 20 min

Additional 15 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) ground lamb
- 1 small onion, grated, squeezed of excess moisture (about 1/2 cup / 80 g)
- 3 cloves garlic, minced
- 1/2 cup (15 g) fresh parsley, finely chopped
- 2 tsp (8 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1/2 tsp (2 g) ground black pepper
- 1 tsp (6 g) coarse salt
- 1/4 tsp (1 g) ground allspice
- 1/4 tsp (1 g) red pepper flakes (optional)
- 1 tbsp (15 ml) olive oil plus more for brushing
- 8 bamboo or metal skewers, if bamboo soak 30 minutes
- 2 cups (370 g) basmati rice, rinsed until water runs clear
- 3 cups (710 ml) water or light stock for rice
- Pinch of saffron threads soaked in 1 tbsp (15 ml) warm water (optional)
- 2 medium tomatoes, halved for grilling
- 1 cup (240 g) plain full-fat yogurt
- 1 tbsp (15 ml) lemon juice
- 1 small clove garlic, minced (for yogurt)
- 1/4 tsp (1 g) salt (for yogurt)
- Sumac for sprinkling (optional)
- Fresh mint or additional parsley for garnish

Instructions

1. In a large bowl combine ground lamb, grated onion, minced garlic, chopped parsley, cumin, coriander, black pepper, salt, allspice, red pepper flakes, and 1 tbsp (15 ml) olive oil. Mix gently until just combined; avoid overworking.
2. Divide mixture into 8 equal portions. With wet hands, shape each portion into long sausage shapes around skewers, pressing firmly to adhere. Chill on a tray for 15–30 minutes to help them set.
3. Meanwhile, prepare rice: bring 3 cups (710 ml) water or stock to a boil, add rinsed basmati and saffron with its soaking water if using, reduce heat to low, cover and simmer 12–15 minutes until tender. Fluff with fork and keep warm.
4. Mix yogurt sauce: stir together 1 cup (240 g) yogurt, 1 tbsp (15 ml) lemon juice, 1 small minced garlic clove, and 1/4 tsp (1 g) salt. Adjust seasoning and refrigerate until serving.
5. Heat a grill or heavy skillet to medium-high and brush kebabs and tomato halves lightly with oil. Grill kebabs 3–4 minutes per side until nicely charred and cooked through (internal temp ~160°F / 71°C for ground lamb) and tomatoes until softened with grill marks.
6. To serve, mound basmati rice on a platter or individual plates, arrange kebabs and grilled tomatoes on top, drizzle with yogurt sauce, sprinkle with sumac and chopped mint or parsley, and provide flatbread on the side.