Iraqi Beef Kebab Recipe

Iraqi beef kebabs

Name: Iraqi beef kebabs
Total time: 30 min
Yield: Serves 4
Ingredients: 400g beef mince (20% fat); 1⁄2 red onion coarsely grated; 2 cloves garlic crushed; 1 tsp aleppo pepper flakes (see cook’s notes below); ground to make 1 tsp black peppercorns; 2 tsp sumac plus extra to serve (see cook’s notes below); 4 tsp spicy mango chutney plus extra to serve; 2 tbsp tahini; leaves only flat-leaf parsley; leaves only coriander; sliced red onion; chopped tomatoes; round pittas or flatbreads

John Gregory-Smith

Published: April 3, 2020 at 4:46 PM

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Serves 4

Easy

Total time: 30 mins

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These speedy spiced kebabs are traditionally served with a pickled mango sauce, but we think they’re ace with straight-up mango chutney

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Alternatives

Complete the dish

This beef kebab recipe comes from chef John Gregory-Smith. He says … "Traditionally these killer kebabs would be served with a sauce called amba, which is made from pickled green mangos. I have used a good-quality mango chutney instead. In the kebab mixture, try to avoid any big lumps of mango, saving them for serving."

Also try our recipes for beef kofta, adana kebabs, chicken kebabs and more BBQ skewer recipes.

Ingredients

Nutrition

400g beef mince (20% fat)
1⁄2 red onion

coarsely grated
2 cloves garlic

crushed
1 tsp aleppo pepper flakes

(see cook’s notes below)
ground to make 1 tsp black peppercorns
2 tsp sumac

plus extra to serve (see cook’s notes below)
4 tsp spicy mango chutney

plus extra to serve

TO SERVE

2 tbsp tahini
leaves only flat-leaf parsley
leaves only coriander
sliced red onion
chopped tomatoes
round pittas or flatbreads

Nutrition: per serving

kcal495
fat22.7g
saturates7.8g
carbs41.5g
sugars3.2g
fibre3.3g
protein29.6g
salt1.4g

Method

step 1

Heat a griddle or grill to high. Mix together the beef, onion, garlic, aleppo pepper flakes, black pepper, sumac, mango chutney and a good pinch of salt in a mixing bowl. Divide into 8, roll into long kebabs and put a skewer through each.
step 2

Put the kebabs onto the griddle or under the grill for 3-4 minutes on each side or until cooked through and tender. Divide between plates and add a drizzle of tahini and a pinch more of sumac. Serve with extra mango chutney, parsley, coriander, sliced onion, chopped tomatoes and pittas or flatbreads.

Cook's notes

Aleppo pepper, also known as pul biber, is a fruity, vibrant, coarsely ground mild paprika from Turkey and Syria. It’s available from Waitrose and souschef.co.uk.

Sumac is dried and coarsely ground berries that has a citrussy flavour. It’s available from large supermarkets.

Authors

John Gregory-Smith

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