Iraqi kabob is an Iraqi specialty.
It is loose, ground lamb and/or beef grilled over fire on a skewer.
Why is that so special? It isn't just a hamburger on a stick.
It is mixed with some seasoning and fat.
The fat drips out when the meat is grilled.
This leaves you with a moist, tasty, and 'fluffy' (i.e.
loose) skewer of flame grilled steak-burger perfection.
Iraqi kabob is served with a grilled tomato, fresh onion slices, fresh sweet basil leaves, a dash of purple colored meat seasoning called 'sumac' and an Iraqi type of bread called 'samoon'.
You may prefer to cut open the samoon, put in one kabob, add a dash of sumac, add a slice of grilled tomato with a squeeze of lemon wedge and a dash of salt, then add the onion slices and basil leaves.
It is hard to get the basil leaves, which are traditional for this dish.
Mostly you will get wide leaf parsley.
It isn't bad; but, trust me, fresh basil will just take it all to another level.
Iraqi shawarma is called 'gus'; I swear this version tastes better.
Ask for 'amba' sauce to put over the gus.
it gives the meat a sort of wine taste.
Order a half kabob, half gus plate and decide for yourself.
Strong tea in a glass with a lot of sugar is the traditional meal wrap-up.
