Iraqi Kebab Recipe Revives Childhood Memories at Tel Aviv's Shuk HaTikva

Chef Shkedi Samekh recalls his early days living near Tel Aviv's Shuk HaTikva, where he met Najji, an Iraqi man who shared with him the authentic recipe and story behind traditional Iraqi kebab. Najji described how his grandfather, Azura, would prepare kebabs in Baghdad using a simple charcoal grill and a special blend of veal and lamb fat, finely chopped onion, and parsley. Azura believed in listening to the kebab as it cooked, a practice that connected the family to their heritage and memories.

Samekh emphasizes that the secret to the kebab's flavor lies not only in the ingredients but also in the memories and care invested in its preparation. He continues to make Najji's Iraqi kebab recipe, which includes a mix of half veal and half lamb meat, finely chopped onion, parsley, salt, black pepper, optional baharat spice, and a tablespoon of amba sauce, which Najji considered essential for grilling.

The recipe involves thorough hand mixing, resting the meat mixture in the refrigerator, shaping it onto flat stainless steel skewers, and grilling over hot charcoal until browned and cooked through. Samekh advises using flat skewers to keep the kebab stable and stresses patience and attention during cooking. The kebab is traditionally served fresh in pita bread with amba, grilled tomatoes and onions, parsley, and Iraqi salad.

This culinary tradition connects Samekh to his Iraqi roots, language, and the evocative aromas of home, preserving a cultural legacy through food at Shuk HaTikva in Tel Aviv.