In Iraq, the word kebab specifically means minced meat mounted on flat metal skewers and grilled over charcoal. Cooks distinguish it from tikka, which refers to skewers of marinated whole meat chunks. Traditional Iraqi kebab relies on ground lamb and a high proportion of lamb tail fat (liya), seasoned simply with salt. It avoids heavy spice mixes, onions, or binders in the meat mixture, creating a rich, juicy texture.
Regional comparisons:
- Turkish Adana kebab. Adana kebabı also combines minced lamb with tail fat over coals, but it incorporates sweet red peppers (capsicum) or chili flakes into the mince. Turkish şiş kebap refers to whole meat cubes, similar to Iraqi tikka.
- Iranian Kabab Koobideh. Koobideh blends ground lamb or beef with finely grated onions squeezed of excess juice, salt, and black pepper. Iranian cooks rarely use tail fat due to its strong taste, preferring rib or flank fat, and frequently serve the meat with saffron rice (chelow) rather than bread.
- Levantine kebabs. In Syria and Lebanon, minced meat skewers (often called kafta) typically mix in chopped parsley, onions, and spice blends like allspice or baharat.
Serving style:
Restaurants across Iraq serve kebab hot off the grill on fresh tannour flatbread or diamond-shaped samoon, dusted with sumac and paired with grilled tomatoes, onions, fresh herbs, and pickles (turshi).
Allergy advice:
Flatbread and samoon contain wheat gluten. Side dishes and sauces such as amba may contain mustard or sesame. Grills and prep counters often handle multiple items, creating a risk of cross-contamination. Recipes and meat blends vary by kitchen, and no restaurant can be assumed allergy-safe. Verify all ingredients with kitchen staff before ordering.
Sources: Wikipedia - Kebab, Wikipedia - Adana kebabı, Wikipedia - Kabab koobideh, .