Lahm Meshwi (Lebanese Grilled Lamb Skewers)

🧂 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

👨‍🍳 Instructions

1. 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. 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. 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. 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. 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. 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. 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.

💡 Pro Tips

• ✓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.

🔄 Variations

• 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.

🥗 Nutrition

Per serving