このレシピをあなたの言語に翻訳しています...ページは自動的に更新されます。

Lahm Meshwi

Name: Lahm Meshwi
Prep time: PT20 minutes active, plus 4-12 hours marinating
Cook time: PT10-15 minutes
Total time: PT4 hours 20 minutes to 12 hours 20 minutes (including marinating)
Yield: 6
Cuisine: Lebanon
Ingredients: 800 g Lamb leg or shoulder; 60 ml Olive oil; 4 cloves Garlic; 1 tbsp Lebanese 7 Spice Blend (Baharat); 1 tsp Salt; 0.5 tsp Black pepper; 2 tbsp Lemon juice; 1 medium Onion; 6-8 Wooden or metal skewers

Lebanese Grilled Lamb Skewers

Tender, marinated lamb cubes grilled to perfection on skewers, a quintessential Lebanese BBQ favorite.

準備時間20 minutes active, plus 4-12 hours marinating

調理時間10-15 minutes

合計時間4 hours 20 minutes to 12 hours 20 minutes (including marinating)

分量6

難易度Easy

2件の編集· Feb 8

あなたのバージョンを作る

👨‍🍳 作り方

1
Prepare the marinade: In a large bowl, whisk together the olive oil, minced garlic, Lebanese 7 Spice blend, salt, black pepper, and optional lemon juice. Ensure the spices are well incorporated into the oil.
⏱️ 5 minutes
2
Marinate the lamb: Add the lamb cubes to the marinade. Toss thoroughly to ensure each piece is evenly coated. Cover the bowl tightly with plastic wrap or transfer the mixture to a resealable plastic bag. Refrigerate for at least 4 hours, or preferably overnight (up to 12 hours) for maximum flavor penetration.
⏱️ 4-12 hours
3
Prepare for grilling: If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning. Remove the lamb from the refrigerator about 30 minutes before grilling to allow it to come closer to room temperature.
⏱️ 30 minutes (soaking) + 30 minutes (tempering)
4
Assemble the skewers: Thread the marinated lamb cubes onto the soaked wooden or metal skewers. Alternate lamb cubes with optional onion chunks if desired. Aim for a single layer of meat on each skewer, leaving a small space between pieces for even cooking.
⏱️ 10-15 minutes
5
Preheat the grill: Prepare your grill for medium-high heat. For charcoal grills, arrange coals for direct heat. Aim for a temperature of approximately 200-230°C (400-450°F). Ensure the grill grates are clean and lightly oiled.
6
Grill the lamb: Place the skewers on the preheated grill. Grill for approximately 10-15 minutes, turning every 3-4 minutes, until the lamb is nicely charred on the outside and cooked to your desired doneness. For medium-rare, the internal temperature should reach around 55-60°C (130-140°F). Avoid overcooking to maintain tenderness.
⏱️ 10-15 minutes
7
Rest and serve: Once cooked, remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender and flavorful meat. Serve hot with traditional accompaniments like garlic sauce (toum), pita bread, fresh herbs, and pickles.

調理履歴を記録する

💡 プロのコツ

✓Using lamb leg or shoulder provides a good balance of flavor and tenderness. Trim excess fat if desired, but leave some for moisture.
✓Marinating overnight yields the most intense flavor.
✓Ensure your grill is hot enough before placing the skewers on to achieve a good sear.
✓Don't overcrowd the skewers; leave small gaps between the lamb pieces for even cooking.
✓The ideal doneness for Lahm Meshwi is medium-rare to medium. Overcooked lamb will be dry and tough.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add chunks of bell peppers, cherry tomatoes, or zucchini between the lamb cubes on the skewers for a mixed grill.
Increase the amount of garlic or add a pinch of chili flakes to the marinade for a spicier kick.
For a smoky flavor without a grill, you can broil the skewers in the oven, turning frequently.