Levantine cuisine · Meat & Kebab

Laham Mishwi bi Sumac

Charcoal-grilled lamb skewers served on sumac onions with plenty of parsley and lemon.

Ingredients · for 4 servings

• 800 g lamb from the leg
• 4 cloves of garlic
• 2 tsp baharat (Lebanese spice blend)
• 5 tbsp olive oil
• 2 red onions
• 2 tbsp sumac
• 1 bunch flat-leaf parsley
• 2 lemons
• 1 flatbread (for serving)
• Salt, pepper

Instructions

1. Cut the lamb into 3 cm cubes, mix with finely grated garlic, baharat, 3 tbsp olive oil and pepper and marinate cold for at least 2 hrs., preferably overnight.
2. Shave the red onions into paper-thin half rings, knead briefly with 1 tsp salt and let sit for 10 min., then drain off the liquid.
3. Roughly cut the parsley leaves, toss with the onions, sumac, the remaining olive oil and the juice of one lemon, and keep cold until serving.
4. Thread the meat cubes tightly onto four skewers, take them out of the fridge 20 min. before grilling and only season with salt now.
5. Grill over strong embers for 8–10 min., turning every 2 min., until the edges show dark char marks and the center is still slightly pink.
6. Let the skewers rest for 3 min., arrange on the sumac-onion salad and serve with warm flatbread and wedges of the second lemon.