📝 About This Recipe
Transport your senses to the bustling streets of Beirut with this quintessential Lebanese Mixed Grill, known as Mashawi. This platter features a triumvirate of succulent Shish Taouk, tender Lamb Meshwi, and aromatic Kafta, all marinated in traditional spices and kissed by the flame of a charcoal grill. It is a celebratory feast that balances smoky char with the bright acidity of lemon and the pungent kick of authentic garlic Toum.
🥗 Ingredients
Shish Taouk (Chicken Skewers)
- 500 grams Chicken Breast (cut into 1-inch cubes)
- 1/4 cup Greek Yogurt (full fat)
- 2 tablespoons Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 1 tablespoon Tomato Paste
Lamb Meshwi (Lamb Skewers)
- 500 grams Lamb Leg or Shoulder (trimmed of excess fat and cubed)
- 3 tablespoons Olive Oil (extra virgin)
- 1 teaspoon Seven Spice (Baharat) (Lebanese blend)
- 1/2 teaspoon Black Pepper (freshly cracked)
Kafta (Minced Meat Skewers)
- 500 grams Ground Beef or Lamb (20% fat content for juiciness)
- 1/2 cup Parsley (very finely chopped)
- 1 small White Onion (grated and squeezed of excess liquid)
- 1 teaspoon Salt (to taste)
Accompaniments & Garnish
- 4-6 pieces Lebanese Flatbread (to serve)
- 1 cup Sumac Onion Salad (sliced onions mixed with parsley and sumac)
- 1/2 cup Toum (Garlic Sauce) (for serving)
- 2 pieces Grilled Vegetables (tomatoes and onions, halved)
👨🍳 Instructions
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1
Begin by marinating the Shish Taouk: In a medium bowl, whisk together yogurt, lemon juice, minced garlic, tomato paste, and a pinch of salt. Toss the chicken cubes in the marinade until fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
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2
Prepare the Lamb Meshwi: Combine the cubed lamb with olive oil, Lebanese Seven Spice, and black pepper. Mix well to ensure the meat is seasoned evenly. Let this marinate at room temperature for 30 minutes before grilling.
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3
Craft the Kafta: In a large bowl, combine the ground meat, finely chopped parsley, grated onion, and salt. Knead the mixture by hand for a few minutes until it becomes slightly tacky and the ingredients are perfectly integrated.
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4
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning on the grill.
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5
Thread the marinated chicken and lamb onto separate skewers. Do not pack the meat too tightly; leave a tiny bit of space between pieces to ensure even cooking.
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6
Form the Kafta: Take a handful of the meat mixture and mold it around a flat metal skewer (or two wooden skewers) into a long, thin log shape. Repeat until all meat is used.
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7
Preheat your grill (charcoal is highly recommended for authenticity) to a medium-high heat. Lightly oil the grates to prevent sticking.
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8
Place the lamb and chicken skewers on the grill first, as they take longer than the Kafta. Grill the chicken for 12-15 minutes, turning occasionally, until charred and cooked through.
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9
Grill the lamb for 8-10 minutes for a medium-rare to medium finish. Meanwhile, place the halved tomatoes and onions directly on the grill grates.
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10
Add the Kafta skewers to the grill. These cook quickly, requiring only 3-4 minutes per side. Be careful when turning them so they don't break.
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11
During the last 2 minutes of grilling, place the flatbreads on the grill for 30 seconds to warm through and absorb some of the smoky aromas.
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12
Remove the meat from the grill and let it rest for 5 minutes on a platter covered with a piece of flatbread to catch the juices.
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13
Assemble the platter: Lay down fresh flatbread, arrange the skewers on top, and garnish with the sumac onion salad and grilled vegetables.
💡 Chef's Tips
For the juiciest Kafta, ensure your meat has a good fat-to-lean ratio; lean meat will turn dry and crumbly. When grating onions for the Kafta, always squeeze out the liquid using a sieve or cheesecloth to prevent the meat from falling off the skewer. Authentic Toum (garlic sauce) is an emulsion; if you don't have time to make it from scratch, mix minced garlic into thick Greek yogurt as a quick substitute. Use natural lump charcoal and wait until it is covered in gray ash for the most consistent heat and best smoky flavor. Always let your meat rest after grilling; this allows the fibers to relax and the juices to redistribute for a tender bite.
🍽️ Serving Suggestions
Serve with a side of creamy Hummus topped with a drizzle of olive oil and chickpeas. A fresh Tabbouleh or Fattoush salad provides the perfect acidic crunch to cut through the richness of the grilled meats. Provide a small bowl of spicy Harissa or Biwaz (parsley and onion salad) for those who enjoy extra heat and zest. Pair with a glass of Lebanese Arak (diluted with water and ice) or a chilled glass of Rosé from the Bekaa Valley. Finish the meal with a warm pot of Lebanese mint tea and a piece of Baklawa.