Iraqi Kebab from Mosul / Iraqi food making kebabs / The Best Kebab Restaurant in Mosul

Iraqi Kebab from Mosul / Iraqi food making kebabs / The Best Kebab Restaurant in Mosul How to Make Authentic Iraqi Kebab Step by Step | From Meat to Kebab: A 350-Kilogram Daily Journey in a Famous Iraqi Restaurant Iraqis' challenge: Prepare 350 kilos of charcoal kebab in just 24 hours! 🥩"** Here’s a **crispy, smoky Iraqi kebab recipe grilled to perfection over charcoal**, just like street vendors in Baghdad! 🔥🍢 --- ### **Ingredients** (for 6–8 skewers): - **1.5 kg ground lamb** (20% fat for juiciness) - **2 medium onions**, grated (squeeze out water) - **4 garlic cloves**, minced - **2 tbsp sumac** (سماق, *essential* for Iraqi flavor) - **1.5 tsp ground cardamom** - **1 tsp smoked paprika** - **1 tsp cumin** - **1 tsp black pepper** - **1.5 tsp salt** - **2 tbsp vegetable oil** (for basting) - **Flat metal skewers** (or wide wooden skewers) --- ### **Charcoal Grilling Method**: 1️⃣ **Prepare the charcoal**: - Light a **charcoal chimney** until coals turn ash-gray (15–20 mins). - Spread coals in a single layer for **medium-high heat** (test by holding your hand 5 inches above—2–3 seconds = ready). 2️⃣ **Shape the kebabs**: - Mix meat, onions, garlic, spices, and salt *vigorously* for 5 mins (sticky texture = holds shape). - Mold meat onto skewers in **flat, 2cm-thick strips** (traditional Iraqi shape for even charring). 3️⃣ **Grill like a pro**: - Place skewers **6 inches above coals**. - Grill **3–4 mins per side**—flip *once* to create caramelized crust. - Baste lightly with oil during grilling to prevent drying. --- ### **Key Iraqi Touches**: - **Sumac smoke**: Sprinkle extra sumac over coals for 10 seconds before removing kebabs (creates tangy aroma). - **Tomato-char pairing**: Grill **whole tomatoes** and **onion wedges** alongside kebabs (serve on flatbread with kebab). - **Loomi water dip**: Briefly dip skewers in water mixed with dried lime (لومي) before grilling for subtle sourness. --- ### **Serving Style**: - **Street food style**: Slide kebabs off skewers into **Samoon bread** (سمون عراقي), add grilled veggies, and drizzle with **amba** (mango pickle sauce). - **Platter style**: Serve on a bed of **Persian rice** with **yogurt-garlic sauce** and **charred lemons**. --- ### **Why Charcoal Matters**: Iraqi kebabs get their signature **"طعم الحطب"** (wood-fire taste) from: 1. **Fat dripping onto coals**, creating flavorful smoke. 2. **Quick searing** that locks in juices while keeping the interior tender. 3. **Uneven heat** mimicking traditional Iraqi "منقل" (grill boxes). --- 🔥 **Pro Tip**: For extra authenticity, use **grapevine wood charcoal** (فحم عنب) – Iraqis swear it adds sweetness! Let me know if you want troubleshooting tips (e.g., preventing flare-ups) or regional variations!