One dish from Iraq that I constantly crave is grilled kabab. The kabab that you would eat in Iraq is just absolutely delicious. In my opinion, it is by far the most delicious kabab of all the kababs out there! Boom bold statement, fight me!!!
Unfortunately, again, I can’t get any Iraqi food in the Washington, DC area. It’s quite a bummer. I know that my American habibis would love the Iraqi cuisine.
So, when I crave Kabab, I have to make it. So what do you say if we jump right into it?
- 1/2 lb ground beef + 1/2 lb ground lamb. Feel free to use 1 lb of either beef or lamb. The most important thing is to get the fattiest meat you can find. 75-80% lean is ideal.
- 1/2 cup finely chopped parsley
- 1/2 cup finely chopped onion
- 1 tsp cumin
- Salt and pepper to taste.
- 2 medium size tomatoes
- 2 small onions
- 1 eggplant
- Pita bread: grab my recipe here. Or be lazy and go buy it at the store.
- In a large mixing bowl, combine the meat, chopped onions, chopped parsley, cumin, salt and pepper. Mix everything together very well so it’s coated evenly.
- Grab a handful of the mixture, and shape it however your delicate soul desires. See how I shaped mine above for illustration.
- Fire up your grill. If you have charcoal grill, use it. It tastes better. I used a gas grill and it was pretty good too.
- Place the tomatoes, onions, and eggplant on the grill. Make sure you poke a few holes in the eggplant. Cook for 20-30 minutes. They will take longer to cook than the meat so grill them first.
- After about 15 minutes from grilling the veggies, place the kababs on the grill. Please please please do not over cook these beautiful kababs. After 30 seconds on the grill, flip them on the other side and grill for another 30 seconds. Keep flipping every 30 seconds. until the meat get a really nice sear on the outside but still feels soft to touch and not firm.
- Check on the veggies and make sure they’re nice and soft, especially the eggplant.
- Take everything off the grill, and place the kababs on your pita bread and let them rest.
- In the meantime, peel off the skin from the eggplant, mush it up, and add some salt and pepper to taste.
And that’s it! To serve, I recommend getting a little bit of everything in each bite.