📝 About This Recipe
Experience the pinnacle of Levantine grilling with these melt-in-your-mouth skewers of prime beef fillet. This authentic Lebanese 'Laham Mashwi' relies on the exceptional quality of the meat, enhanced by a delicate balance of warm Middle Eastern spices and a hint of onion juice to tenderize. Perfectly charred on the outside while remaining buttery and pink within, these kababs represent the soul of the Lebanese Mashawi tradition.
🥗 Ingredients
The Meat
- 1 kg Prime Beef Fillet (Mignon) (trimmed and cut into 1.5-inch uniform cubes)
- 150 g Lamb Tail Fat (Liyye) (optional, cut into small squares for authentic flavor and juiciness)
The Marinade
- 2 large Yellow Onion (grated, using only the squeezed juice)
- 1/4 cup Extra Virgin Olive Oil (high quality)
- 1 tablespoon Lebanese Seven Spices (Baharat) (a blend of allspice, black pepper, cinnamon, cloves, nutmeg, fenugreek, and ginger)
- 1/2 teaspoon Ground Cinnamon
- 1 teaspoon Black Pepper (freshly cracked)
- 1.5 teaspoons Sea Salt (adjust to taste)
- 1 tablespoon Red Wine Vinegar (helps to break down fibers slightly)
For the Skewers
- 10-12 pieces Small White Onions (peeled and halved)
- 3-4 medium Firm Red Tomatoes (quartered)
- 2 pieces Green Bell Peppers (cut into squares)
Biwaz (Garnish Salad)
- 1 bunch Fresh Parsley (flat-leaf, roughly chopped)
- 1 small Red Onion (thinly sliced into half-moons)
- 1 tablespoon Ground Sumac (tangy and bright)
👨🍳 Instructions
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1
Prepare the beef by removing any silver skin or excess gristle, then cut into uniform 1.5-inch cubes to ensure even cooking.
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2
Grate the yellow onions over a fine-mesh sieve set over a bowl. Press firmly to extract all the juice; discard the pulp or save for another recipe. You only want the juice for the marinade to prevent burning on the grill.
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3
In a large glass bowl, whisk together the onion juice, olive oil, Lebanese seven spices, cinnamon, black pepper, and red wine vinegar. Do not add the salt yet, as it can draw out moisture prematurely.
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4
Add the beef cubes to the marinade, tossing well to coat every piece. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight for maximum flavor penetration.
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5
If using wooden skewers, soak them in water for 30 minutes. If using traditional flat metal skewers (highly recommended), ensure they are clean and dry.
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6
Remove the meat from the fridge 30 minutes before grilling to bring it to room temperature. Season the meat with salt just before skewering.
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7
Thread the beef onto the skewers, alternating with a piece of lamb fat (if using) and the vegetables (onion, tomato, pepper). Aim for 4-5 pieces of meat per skewer.
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8
Prepare your charcoal grill. You are looking for a high heat with a layer of grey ash over the coals. If using gas, preheat to medium-high.
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9
Place the skewers on the grill. Sear for 2-3 minutes per side. For a prime fillet, you want a medium-rare to medium finish (internal temp of 52°C/125°F to 57°C/135°F).
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10
While the meat cooks, prepare the Biwaz by mixing the chopped parsley, sliced red onions, and sumac in a small bowl.
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11
Once cooked, remove the skewers and place them inside a folded loaf of Lebanese flatbread (Pita). This keeps them warm and the bread soaks up the delicious juices.
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12
Let the meat rest for 5 minutes before serving. This allows the juices to redistribute, ensuring every bite is succulent.
💡 Chef's Tips
Always use onion juice instead of grated onion in the marinade to avoid bitter, burnt bits on your meat. Don't skip the lamb fat (Liyye); it bastes the lean fillet as it melts, providing the signature Lebanese smoky flavor. Keep the meat cubes uniform in size so they all reach the desired doneness at the same time. Use flat metal skewers to prevent the meat from spinning when you flip them on the grill. Salt the meat only minutes before it hits the heat to prevent it from becoming tough and dry.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy Hummus topped with a drizzle of olive oil. Pair with a fresh Fattoush salad for a zesty, crunchy contrast to the rich meat. Include a side of Toum (Lebanese garlic sauce) for those who enjoy a pungent kick. Enjoy with a glass of chilled Arak diluted with water and ice to cleanse the palate. Serve hot with grilled tomatoes and onions removed directly from the skewers.