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Lahem Mishwee
lamb meat and onion skewers
RECIPE BY JULIE ANN SAGEER (JULIE TABOULIE)

Lahem Mishwee

Photo Credit: Alexandra Grablewski

If I could choose my number-one summertime cookout dish, it would be Lahem Mishwee, which simply means “grilled meat.” Chunks of lamb, grilled with three types of onions on an open flame, makes for the most fork-tender, flavorful meat imaginable. Hot off the grill, the meat and caramelized onions are tucked into warm Khebez Arabi (Lebanese thin pocket bread), and topped with Toum, a rich, creamy garlic sauce. Simple and oh-so-sensational, my Lahem Mishwee is a skewer star every time!

 

MAKES 6 SERVINGS

2 pounds boneless lamb shoulder or leg, cut into 2-inch cubes

1⁄3 cup plus 2 tablespoons extra-virgin olive oil

1 teaspoon sea salt

1⁄2 teaspoon ground black pepper

1 large yellow onion, cut into thick wedges

1 large red onion, cut into thick wedges

1 large Vidalia onion, cut into thick wedges

1 red bell pepper, cored, seeded, and cut into thick wedges

1 orange bell pepper, cored, seeded, and cut into thick wedges

1 yellow bell pepper, cored, seeded, and cut into thick wedges

12 to 14 wooden or metal skewers (if using wooden skewers, presoak in water for 30 to 60 minutes)

6 Khebez Arabi (thin pocket bread) or large pita breads, warmed for serving

1 cup Toum (Lebanese garlic, olive oil and lemon sauce), for serving

 

Preheat a grill to medium-high heat.

Place the lamb in a large mixing bowl and massage with 1⁄3 cup of the olive oil. Season evenly with sea salt and pepper and set aside.

Wash your hands before skewering your meat and set a large baking sheet near your work area.

Assemble your skewers by alternating pieces of lamb with onion and bell pepper wedges—each skewer should have 5 to 7 pieces of lamb. Set the skewers aside on the baking sheet as they are assembled.

Lightly brush the grill or a stovetop grill instead with the remaining 2 tablespoons olive oil to ensure that the skewers do not stick. Lay the skewers on the grill vertically, turning them periodically so that they grill evenly. This should take a total of 8 to 10 minutes; 4 to 5 minutes per side. Make sure not to overgrill your meat, or it will lose its natural juices.

 

Once cooked, immediately remove the skewers from the grill and serve hot with warm Khebez Arabi and Toum.

 

Copyright 2017 by Julie Ann Sageer in Julie Taboulie’s Lebanese Kitchen, St. Martin’s Press/St. Martin’s Griffin. All Rights Reserved.

RECIPE BY JULIE ANN SAGEER (JULIE TABOULIE)

 

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