Lahm meshwi
Grilled lamb skewers
Lahm meshwi: charcoal-grilled lamb skewers with onion and peppers, served with parsley, sumac and bread
Every Levantine family barbecue, from mountain picnics above Zahle to Friday gatherings in Amman, has a tray of lahm meshwi: chunks of lamb leg marinated with onion, seven-spice and olive oil, threaded with onion and pepper and grilled over hot charcoal. The skewers go straight onto warm bread to catch the juices, with a heap of parsley, sliced onion and sumac. It is simple food that lives or dies by the marinade and the heat. The common mistake is cutting the lamb too small, so it is grey and dry by the time the outside chars. Chef's tip: grate the onion for the marinade and squeeze in its juice; it tenderises the meat overnight in the fridge.
- Total time
- 37 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the marinade
- 1 ¾ lb boneless lamb legtrimmed, cut into 3–4 cm cubes
- 1 oniongrated, juice and pulp
- 3 tbsp olive oil
- 2 cloves garliccrushed
- 1 tsp salt
- ½ tsp black pepper
For the skewers
- 1 red onioncut into chunks
- 1 green peppercut into chunks
To serve
- 1 oz flat-leaf parsleyleaves picked
- 1 red onionthinly sliced
- 1 tbsp sumac
- 4 Arabic flatbread (optional)
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Method
0/5 doneStep 1: Mix 1 ¾ lb boneless lamb leg with 1 onion, 3 tbsp olive oil, 2 tsp baharat (seven-spice mix), 2 cloves garlic, 1 tsp salt and ½ tsp black pepper. Cover and marinate in the fridge for at least 4 hours, or overnight. Don't marinate at room temperature.
10 minStep 2: If using wooden skewers, soak them in water for 30 minutes. Take the lamb out of the fridge 20 minutes before grilling.
20 minStep 3: Light a charcoal grill and let it burn down to glowing coals, or heat a griddle pan over a high heat until smoking. Thread the lamb onto skewers, alternating with 1 red onion and 1 green pepper, with the pieces just touching.
Step 4: Grill for 8–12 minutes, turning every 2–3 minutes, until well charred outside. For juicy, slightly pink lamb aim for 60–145°F in the centre of a cube; cook longer if you prefer it well done.
12 minStep 5: Toss 1 oz flat-leaf parsley and 1 red onion with 1 tbsp sumac. Rest the skewers for 3 minutes, then slide the meat onto warm 4 Arabic flatbread and top with the salad.
3 min
Nutrition per serving
- Calories
- 470 kcal
- Protein
- 42 g
- Carbs
- 9 g
- Fat
- 29 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does lahm meshwi take?
- About 37 minutes in total: 25 minutes to prepare and 12 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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