We bring you this lamb kebab recipe as it is an absolute favourite amongst Iraqi’s. The two vital elements that make this dish so unique and delicious are the percentage of lamb fat, to lamb mince and also a charcoal bbq. Something magical happens when the lamb is cooked over charcoal, producing a smokey, textured kebab that has a charred crust on the outside with a juicy, salty, fatty centre – absolutely divine!
When I first started Kubba at Borough Market, this lamb kebab recipe (famously known as Iraqi Kabab) was a real hit! The smells were just sensational and the people loved the simplicity of the dish. Many Iraqi’s add beef to the mix, however, for this lamb kebab recipe, I have used solely lamb.
Serves 6 – 8:
Lamb Kebab Recipe Ingredients:
- 500g of minced lamb
- 30% lamb fat (compared to lamb mince, in this case 150g)
- 3 tsp of salt
- Handful of cherry tomatoes
- 1 tbsp of sumac
- 3 banana shallots
- 2 tbsp of finely chopped parsley
- 1 tbsp extra virgin olive oil
- Squeeze of lemon juice
Iraqi Lamb Kebab (or Iraqi Kabab) Method:
Place the lamb mix into a bowl and add salt and mix with hands until incorporated.
Shape as desired on to a metal (ideally) skewer.
Grill over charcoal for 5-7 minutes depending on the temperature. It is important to use a fan to create an intense heat from the charcoal. You want the kebabs to form a crust on the outside (from the heat) with a soft, juicy centre. Turn every minute.
While cooking, cut one banana shallot in half and cook over charcoal, along with the tomatoes. You are looking for some colour on both. Don’t be worried if it goes black, as you can peel the burnt parts off before serving.
Once the kebabs are cooked, remove from the BBQ and place on paper towel. Allow to rest for a few minutes.
Mix the onions with the sumac, parsley, olive oil and a squeeze of lemon and serve with the kebabs.
Serve with fresh tanoor bread.
Enjoy your lamb kebab with this special recipe from Juma Kitchen!
Visit us at our Kubba – Borough Market location! (Click here to learn more)
