Iraqi Adana Kabab with Sumac and Cumin
Tender ground lamb skewers seasoned with earthy cumin, tangy sumac, and fresh herbs, grilled to smoky perfection with a hint of citrus. This iraqi-inspired grilling ready in about 32 minutes pairs pound ground lamb, medium, finely grated onion, minced garlic for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 pound ground lamb
- 1 medium, finely grated onion
- 3 cloves, minced garlic
- 1 teaspoon cumin
- 1 teaspoon sumac
- 1/4 cup, chopped fresh parsley
- 1/4 cup, chopped fresh mint
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Step 1: In a large bowl, combine ground lamb, grated onion, minced garlic, cumin, sumac, parsley, mint, 2 tablespoons olive oil, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix thoroughly with hands until ingredients are evenly distributed and mixture holds together.
- Step 2: Divide mixture into 8 equal portions and shape each into a 4-inch-long, 1-inch-thick cylinder. Thread onto metal skewers, pressing gently to secure.
- Step 3: Preheat grill to medium-high (375°F). Oil grates lightly. Grill skewers for 3-4 minutes per side, turning occasionally, until internal temperature reaches 160°F and edges are charred.
Frequently asked questions
How long does Iraqi Adana Kabab with Sumac and Cumin take to make?
Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Iraqi Adana Kabab with Sumac and Cumin?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pound ground lamb from drying out.
Can I substitute ingredients in Iraqi Adana Kabab with Sumac and Cumin?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Iraqi Adana Kabab with Sumac and Cumin for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Iraqi Adana Kabab with Sumac and Cumin?
Iraqi grilling like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Perfect balance of cumin and sumac, made for a perfect weeknight dinner.
- ★★★★★
The sumac really elevated the flavor, my family loved these kababs!
- ★★★★☆
The sumac gave it such a nice tang, I'll be making these often.
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