An Arab Version of Lamb on Skewers

Lahm Mashwi

Preparation info
  • 6

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • 3 pounds lean lamb, cut into 1-inch cubes
  • 1 tablespoon salt
  • Freshly ground black pepper

Method

  1. Put the lamb cubes in a large mixing bowl and add the salt, pepper to taste, thyme, mint, oil and lemon juice. Let stand for three hours, turning occasionally to marinate well.

  2. Arrange the meat on six skewers, alternating each cube with a cherry tomato, onion and mushroom cap.

  3. Grill the meat over charcoal or in an oven broiler three