Name: Grilled Lamb Kebabs (Sheesh Kebab Mishwi (sheesh ka-bob mish-wee))
Yield: 4 Skewers
Cuisine: Lebanese
Ingredients: ¼ teaspoon coarsely ground black pepper; 3 large cloves garlic; 1¼ pounds lean lamb, cut into 1½ × 1½-inch pieces (about 20 pieces); ½ teaspoon salt; 1 tablespoon balsamic vinegar; ½ teaspoon ground allspice; 2 tablespoons freshly squeezed lemon juice; (You can substitute lean tender beef for the lamb.); ¼ cup grated onion (use the large holes of a grater), squeezed dry; ¼ teaspoon ground cinnamon; 2 small onions, each cut into 4 wedges

Preparation info

4
Skewers

Difficulty
Easy

Appears in

Classic Lebanese Cuisine

By Kamal Al-Faqih

Published 2009

About

This marinade is easy to prepare and enhances the flavor of the lamb. The garlic complements the flavor of the meat, while the fresh lemon juice lightens the overall taste. The tender morsels of grilled lamb with tiny specks of grilled garlic surrounding the pieces make this absolutely delicious.

Ingredients

For the Lamb

1¼ pounds lean lamb, cut into 1½ × 1½-inch pieces (about 20 pieces

Asia
Lebanon
Main course
Spicy
Mediterranean
Gluten-free

Method

Prepare Ahead

The lamb skewers can be refrigerated for several hours prior to grilling. Grill the same day, as directed.

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Ingredients

For the Lamb

Method

Prepare Ahead

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