📝 About This Recipe
Lahm Mishwi is the crown jewel of the Lebanese Mashawi (grill) tradition, featuring succulent cubes of prime meat kissed by the flame. This recipe utilizes a delicate balance of warm Middle Eastern spices and olive oil to tenderize the meat, resulting in a melt-in-your-mouth texture. Perfectly charred on the outside and juicy within, these skewers capture the smoky, aromatic essence of a traditional Beirut sunset barbecue.
🥗 Ingredients
The Meat
- 2 pounds Lamb leg or Beef Tenderloin (cut into 1-inch cubes, excess silver skin removed)
- 4 ounces Lamb tail fat (Liyyeh) or Beef Suet (optional, cut into small squares for threading between meat)
The Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 tablespoon Lebanese Seven Spice (Baharat) (a blend of allspice, pepper, cinnamon, cloves, fenugreek, nutmeg, and ginger)
- 1 Red Onion (grated, using only the juice and fine pulp)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Red Wine Vinegar (acts as a natural tenderizer)
Vegetables for Skewering
- 8-10 pieces Small White Onions (peeled and halved)
- 3-4 pieces Firm Tomatoes (quartered)
- 2 pieces Green Bell Peppers (cut into 1-inch squares)
Biwaz (Parsley Salad Garnish)
- 1 bunch Fresh Flat-Leaf Parsley (roughly chopped)
- 1/2 White Onion (thinly sliced into half-moons)
- 1 tablespoon Sumac (tangy Middle Eastern spice)
👨🍳 Instructions
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1
Begin by preparing the meat. Ensure the lamb or beef is cut into uniform 1-inch cubes to guarantee even cooking.
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2
In a large glass bowl, whisk together the olive oil, Lebanese Seven Spice, onion juice/pulp, red wine vinegar, salt, and black pepper until well combined.
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3
Add the meat cubes to the marinade, tossing thoroughly with your hands to ensure every piece is well-coated. Cover with plastic wrap and refrigerate for at least 4 hours, though overnight is best for maximum tenderness.
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4
If using wooden skewers, soak them in water for at least 30 minutes prior to grilling to prevent them from burning.
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5
Prepare the Biwaz garnish by mixing the chopped parsley, sliced onions, and sumac in a small bowl. Set aside at room temperature.
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6
Thread the meat onto the skewers, alternating every two pieces of meat with a piece of lamb fat (if using), an onion half, a tomato quarter, or a piece of pepper.
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7
Preheat your charcoal grill to medium-high heat. If using a gas grill, set it to high. Ensure the grates are clean and lightly oiled.
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8
Place the skewers on the grill. You should hear an immediate sizzle. Do not crowd the grill; leave space between skewers for the heat to circulate.
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9
Grill the skewers for about 3-4 minutes on the first side until a nice brown crust forms.
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10
Turn the skewers and continue grilling for another 3-4 minutes. For medium-rare lamb, look for an internal temperature of 135°F (57°C); for beef, 130°F (54°C).
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11
During the last minute of cooking, lightly toast your pita bread directly on the grill or rest it on top of the meat to soak up the juices.
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12
Remove the skewers from the grill and let them rest on a warm platter for 3-5 minutes. This allows the juices to redistribute, ensuring the meat is exceptionally tender.
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13
Slide the meat and vegetables off the skewers onto a bed of pita bread, and top generously with the Biwaz parsley salad.
💡 Chef's Tips
Always use meat at room temperature; take it out of the fridge 30 minutes before grilling to ensure even cooking. Don't skip the onion juice in the marinade; it contains enzymes that break down tough fibers without making the meat mushy. If you don't have Lebanese Seven Spice, mix equal parts allspice and black pepper with a pinch of cinnamon. Avoid overcooking; lamb and beef skewers are best served medium-rare to medium to maintain their moisture. Using metal skewers is preferred as they heat up internally, helping the meat cook more efficiently from the inside out.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Toum (Lebanese Garlic Sauce) for a pungent, flavorful dip. Pair with a fresh Fattoush salad to provide a crisp, acidic contrast to the rich meat. A side of Hummus topped with roasted pine nuts is a classic accompaniment. Serve with a glass of chilled Arak (anise-flavored spirit) diluted with water and ice for the ultimate authentic experience. Include a side of spicy Batata Harra (roasted potatoes with cilantro and chili) for a hearty meal.