Iraqi Beef Kebab Recipe

Iraqi beef kebabs

  • serves 4
  • Easy

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


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.”



  • beef mince (20% fat) 400g
  • red onion 1⁄2, coarsely grated
  • garlic 2 cloves, crushed
  • aleppo pepper flakes 1 tsp, (see cook’s notes below)
  • black peppercorns ground to make 1 tsp
  • sumac 2 tsp, plus extra to serve (see cook’s notes below)
  • spicy mango chutney 4 tsp, plus extra to serve


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


  • 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

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

Nutritional Information

  • Kcals 495
  • Fat 22.7g
  • Saturates 7.8g
  • Carbs 41.5g
  • Sugars 3.2g
  • Fibre 3.3g
  • Protein 29.6g
  • Salt 1.4g