Lebanese kabobs (lahm mishwi) recipe

Recipe for lebanese kabobs (lahm mishwi) in our easy ethnic recipes collection. Mishwi is one of the most common meat dishes in the Middle East. These tasty kabobs can be served as mezze or with rice and salad as a main course.

Recipe ingredients

• 1/2 cup olive oil
• 4 cloves garlic, peeled and crushed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds lamb or beef, cut into 2 inch cubes (*)
• 4 onions, peeled and quartered
• 2 green peppers, seeded and cut into 2 inch squares

(*) For lamb kabobs, leg of lamb is the best cut to use. Use lean sirloin tip or chuck steak for beef kabobs. For vegetarian kabobs, try chunks of eggplant, potatoes, or tofu.

How to make lebanese kabobs (lahm mishwi)

• In a large bowl, combine oil, garlic, and spices and mix well. Add meat to this marinade and stir until well coated. Refrigerate for at least 2 hours or overnight. If using wooden skewers, soak them in water for at least 30 minutes before using.
• One hour before cooking, remove meat from refrigerator. Place a cube of meat onto a skewer, then add a piece of onion and a piece of green pepper. Repeat until all ingredients have been used.
• Place skewers in a shallow broiling pan. Broil for 10 minutes, then turn over skewers and broil 10 more minutes, or until meat has browned. Carefully drizzle marinade over kabobs several times while broiling.
• Serve hot.

Preparation time: 1 hour
(plus at least 2 hours marinating time)
Cooking time: 20 to 25 minutes
Serves 4

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