Succulent cubes of lamb marinated in a blend of yogurt, onion juice, and warm spices, grilled over glowing charcoal. These Iraqi lamb skewers are smoky, tender, and bursting with bold Middle Eastern flavors.
Ingredients
800g lamb leg, cut into 3cm cubes
1 cup yogurt
1 large onion, grated and juice extracted
3 cloves garlic, crushed
1 tsp baharat
1 tsp sumac
1/2 tsp turmeric
1/2 tsp cumin
1 tsp salt
2 tbsp olive oil
Flatbread for serving
Grilled tomatoes and onions
Instructions
1Combine yogurt, onion juice, garlic, baharat, sumac, turmeric, cumin, salt, and olive oil in a bowl.
2Add lamb cubes and coat thoroughly. Cover and marinate in the refrigerator for at least 4 hours, ideally overnight.
3Thread marinated lamb onto flat metal skewers, leaving small gaps between pieces for even cooking.
4Grill over hot charcoal for 4-5 minutes per side, turning regularly, until charred on the outside and pink within.
5Meanwhile, grill halved tomatoes and thick onion slices alongside the meat until charred and softened.
6Serve the skewers on warm flatbread with grilled vegetables, sumac onions, and a fresh herb plate.
Did You Know?
Iraqi tikka vendors fan their charcoal grills with folded cardboard, creating dramatic clouds of aromatic smoke that serve as free advertising for their stalls.