Kebab Iroog

READY IN: 1hr 15mins
Recipe by Dreamer in Ontario

In most Middle Eastern countries, kebabs are barbecued, but traditional Iraqi kebabs are made into patties and fried. The author of this recipe has tried them both fried and cooked in an oven, and prefers them baked. It also has an egg, which isn't traditional. Recipe found in Toronto Star website

Top Review by UmmBinat

Flavourful & delicious, soft as someone said like meatloaf. DH ate them well, DD (todder) and I liked them a lot. I made ours gluten free using white rice flour and less than 1/2 the amount of tapioca starch, I added more flour than called for (white rice flour), being gluten free. I used ground beef, orange bell pepper, a good canned plum tomatoes without juice inside, probably extra onion, sea salt, freshly ground black pepper, both to taste, plus the rest of the ingredients. I pan fried ours in a cast iron frying pan in some canola oil. Served these along with recipe#202897 using dried parsley in place of oregano, recipe#437351, and a fresh salad with recipe#395373 for a great meal masha Allah. I would make these again as they are one of the better kebab recipes I have found. Made for, JULY 2011 NA/ME TAG :)%u200F

Ingredients Nutrition


  1. Place all ingredients in food processor and process 1 to 2 minutes until dough-like consistency.
  2. Form into patties about 1/2-inch thick.
  3. Place patties in greased baking sheet. (If mixture is too soft, spoon on to sheet with large spoon or by heaping tablespoons, then form into patties.) Bake in preheated 350F oven 1 hour or until tops turn golden brown.**Alternatively, may be pan fried or barbecued**.

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