📝 About This Recipe
Transport your senses to the bustling streets of Beirut with these succulent Lamb Brochettes, known locally as Lahme Meshwi. This cornerstone of Lebanese Mashawi features tender cubes of prime lamb marinated in a fragrant blend of Middle Eastern spices, cold-pressed olive oil, and a touch of onion juice to tenderize the meat. Grilled over high heat to achieve a charred, smoky exterior while remaining buttery-soft inside, these skewers represent the pinnacle of Levantine outdoor cooking.
🥗 Ingredients
The Lamb
- 2 lbs Leg of Lamb or Backstrap (trimmed of excess gristle and cut into 1-inch cubes)
- 4 oz Lamb Fat (Liyye) (optional but traditional for extra juiciness)
The Marinade
- 1/4 cup Extra Virgin Olive Oil (high quality Lebanese oil preferred)
- 1 large Yellow Onion (grated and squeezed to extract only the juice)
- 1 tablespoon Lebanese Seven Spice (Baharat) (a blend of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg)
- 1/2 teaspoon Ground Cumin
- 1.5 teaspoons Kosher Salt (adjust to taste)
- 1 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Red Wine Vinegar (helps to further tenderize the fibers)
For the Skewers
- 2-3 pieces Small White Onions (peeled and quartered)
- 12 pieces Firm Cherry Tomatoes (left whole)
- 2 pieces Green Bell Peppers (cut into 1-inch squares)
The Garnish & Service
- 1/2 cup Fresh Parsley (finely chopped)
- 1 teaspoon Sumac (for dusting)
- 4-6 loaves Lebanese Flatbread (Pita) (warmed)
👨🍳 Instructions
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1
Begin by preparing the lamb. Cut the meat into uniform 1-inch cubes, ensuring you remove any silver skin or tough connective tissue while leaving some marbleized fat for flavor.
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2
Grate the onion over a fine-mesh sieve set over a bowl. Use the back of a spoon to press out all the juice. Discard the pulp and keep only the clear onion juice; this is the secret to tenderizing without adding a harsh onion texture.
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3
In a large glass or ceramic bowl, whisk together the onion juice, olive oil, Lebanese Seven Spice, cumin, black pepper, and red wine vinegar. Do not add the salt yet, as it can draw out moisture during a long marination.
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4
Add the lamb cubes to the marinade and toss thoroughly by hand to ensure every piece is coated. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
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5
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. If using traditional flat metal skewers, ensure they are clean and lightly oiled.
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6
Remove the lamb from the refrigerator 30 minutes before cooking to bring it to room temperature. Now, sprinkle the salt over the meat and toss well.
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7
Thread the meat onto the skewers, alternating with pieces of onion, green pepper, and cherry tomatoes. If using lamb fat (liyye), place a small piece between the meat cubes to baste them as they grill.
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8
Preheat your charcoal grill to high heat. You want the coals to be glowing white-hot. If using a gas grill, set it to the highest setting.
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9
Place the skewers on the grill. You should hear an immediate, aggressive sizzle. Grill for about 3-4 minutes on the first side until a deep brown crust forms.
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10
Turn the skewers and grill for another 3 minutes. Continue rotating until all sides are charred and the meat reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
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11
During the last minute of grilling, place the flatbreads directly on top of the meat skewers for 30 seconds. This warms the bread and allows it to soak up some of the savory juices and aromas.
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12
Remove the skewers from the grill and let them rest on a platter for 5 minutes. This is crucial for the juices to redistribute throughout the meat.
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13
Slide the meat and vegetables off the skewers onto a bed of fresh parsley and sliced onions. Dust generously with sumac and serve immediately with warm pita and garlic sauce.
💡 Chef's Tips
Use only the onion juice rather than chopped onions; the juice tenderizes the meat via enzymes without burning on the grill. For the most authentic flavor, use natural lump charcoal rather than briquettes to get that signature smoky aroma. Don't crowd the skewers; leaving a tiny bit of space between the meat cubes ensures they sear rather than steam. If you can't find Lebanese Seven Spice, mix equal parts allspice and black pepper with a pinch of cinnamon and cloves. Always rest the meat; cutting into it immediately will cause all the delicious juices to run out onto the plate.
🍽️ Serving Suggestions
Serve with a side of creamy Toum (Lebanese garlic sauce) for a pungent, flavorful kick. Pair with a fresh Fattoush salad to provide a zesty, crunchy contrast to the rich meat. Accompany with a bowl of Hummus topped with toasted pine nuts and a drizzle of olive oil. A glass of chilled Arak (anise-flavored spirit) diluted with water and ice is the traditional drink of choice. For a wine pairing, a bold Lebanese red from the Bekaa Valley, like a Chateau Musar, works beautifully.