Levantine cuisine · Meat & Kebab

Lahm Meshwi

Lamb cubes marinated in onion juice and seven-spice, grilled over charcoal alternating with pieces of fat.

Ingredients · for 4 servings

• 800 g lamb leg meat
• 100 g lamb fat (from the butcher, or the fat rim of the leg)
• 2 onions
• 2 tsp baharat (seven-spice blend)
• 4 tbsp olive oil
• 2 lemons
• 1 tsp sumac
• 1 bunch flat-leaf parsley
• Salt, pepper

Instructions

1. Cut the lamb into 3 cm cubes, divide the fat into smaller pieces of about 2 cm, and pat both dry.
2. Finely grate one onion, press the juice through a sieve and stir it with baharat, 3 tbsp olive oil, pepper and the juice of half a lemon into a marinade.
3. Turn the meat in the marinade and let it marinate covered and chilled for at least 3 hrs., preferably overnight; salt only just before grilling.
4. Thread the cubes onto skewers alternating with the pieces of fat, so the fat drips into the lean meat while grilling.
5. Grill over strong embers on all sides for 8–10 min., turning every 2 min., until the meat has browned edges on the outside and is still slightly pink inside.
6. Slice the second onion into rings, toss with sumac, parsley, the remaining oil and lemon juice, and serve the skewers on top.