Laham Meshwi

Laham Meshwi Recipe - A Delicious Arabian Lamb Dish

Region / culture: Arabia | Preparation time: 1 hour | Cooking time: 10-15 minutes | Servings: 2-3

Introduction

Laham Meshwi is a traditional Middle Eastern dish that consists of grilled marinated lamb skewers. This dish is bursting with flavor and is perfect for a summer barbecue or a special dinner. The combination of tender lamb, aromatic spices, and fresh vegetables makes Laham Meshwi a crowd-pleaser.

History

Laham Meshwi has been a staple in Middle Eastern cuisine for centuries. The dish originated in the Levant region and has since spread to other parts of the Middle East. Traditionally, the lamb is marinated in a mixture of spices, olive oil, and lemon juice before being grilled to perfection. The skewers are often served with rice, flatbread, and a side of yogurt sauce.

Ingredients

300 g (10 oz) boneless lamb, cut into 4 cm cubes
1 medium onion, cut into quarters
1 tsp salt
pinch of black pepper
6 cherry tomatoes
1 red pepper, cored and sliced
1 tbsp olive oil
1 tsp garam masala
juice of 1 lemon

How to prepare

To prepare the marinade, combine lemon juice, olive oil, garam masala, salt, and pepper in a medium bowl. Mix well.
Add the lamb cubes to the marinade, cover, and let them marinate for 1 hour.
Thread the lamb cubes onto skewers, alternating with pepper slices, onions, and tomatoes.
Place the skewers under a hot grill or over hot coals and cook for 10 – 15 minutes, turning once or twice, until the meat is cooked.

Variations

Try using chicken or beef instead of lamb for a different flavor.
Add different vegetables to the skewers, such as zucchini, mushrooms, or bell peppers.

Cooking Tips & Tricks

Make sure to marinate the lamb for at least 1 hour to allow the flavors to fully develop.

- Soak wooden skewers in water for at least 30 minutes before threading the lamb to prevent them from burning on the grill.

- Cook the skewers over high heat for a charred exterior and juicy interior.

- Serve the Laham Meshwi with a squeeze of fresh lemon juice for an extra burst of flavor.

Serving Suggestions

Serve the Laham Meshwi with rice, flatbread, and a side of yogurt sauce for a complete meal.

Cooking Techniques

Grilling

Ingredient Substitutions

You can use lamb chops or leg of lamb instead of boneless lamb cubes.

Make Ahead Tips

You can marinate the lamb ahead of time and keep it in the refrigerator for up to 24 hours before grilling.

Presentation Ideas

Serve the Laham Meshwi on a platter with a sprinkle of fresh herbs and a drizzle of olive oil for a beautiful presentation.

Pairing Recommendations

Pair the Laham Meshwi with a crisp salad, hummus, and tabbouleh for a complete Middle Eastern meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

250 per serving

Carbohydrates

5g per serving

Fats

15g per serving

Proteins

25g per serving

Vitamins and minerals

This dish is a good source of iron, zinc, and vitamin B12.

Alergens

Allergens: None

Summary

Laham Meshwi is a nutritious dish that is high in protein and low in carbohydrates. It is a good source of essential vitamins and minerals, making it a healthy choice for a balanced diet.

Summary

Laham Meshwi is a delicious and flavorful Middle Eastern dish that is perfect for a special occasion or a casual meal. With its tender lamb, aromatic spices, and fresh vegetables, this dish is sure to impress your family and friends. Enjoy the flavors of the Middle East with this classic recipe.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for Laham Meshwi. It was a warm summer day, and I was rummaging through the old recipe box that had been passed down to me from my own grandmother. As I sifted through the yellowed index cards and faded scraps of paper, I stumbled upon a small, neatly handwritten recipe titled "Laham Meshwi - Grilled Lamb Skewers."

I had never heard of Laham Meshwi before, but the ingredients and instructions intrigued me. The recipe called for marinating chunks of lamb in a fragrant blend of spices and herbs before grilling them to perfection on skewers. It sounded delicious, and I knew I had to give it a try.

As I set to work gathering the ingredients, memories flooded back to me of my own grandmother teaching me how to cook. She was a master in the kitchen, and I had spent countless hours by her side, soaking up her knowledge and expertise. I could still hear her voice guiding me as I measured out the spices and chopped the herbs.

I began by marinating the lamb in a mixture of olive oil, garlic, lemon juice, cumin, coriander, and a touch of cinnamon. The scent of the spices filled the air, transporting me back to my grandmother's kitchen. I let the meat marinate for several hours, allowing the flavors to meld and infuse the tender lamb.

When it was time to grill the skewers, I fired up the barbecue and carefully threaded the marinated lamb onto the metal rods. The sizzle of the meat hitting the hot grill brought a smile to my face, and I knew that this dish was going to be something special.

As the lamb cooked, I basted it with a mixture of melted butter and more spices, creating a mouthwatering glaze that caramelized on the meat. The aroma was intoxicating, and I couldn't wait to taste the final result.

When the skewers were done, I carefully removed them from the grill and arranged them on a platter. The lamb glistened with juices, and the spices had created a beautiful crust on the outside. I garnished the dish with fresh herbs and a squeeze of lemon, just as the recipe had instructed.

I called my family to the table, eager to share this new creation with them. As we sat down to eat, the flavors exploded on our tongues, transporting us to a faraway land with each bite. The tender lamb, infused with spices and herbs, was a revelation. It was rich and savory, with a hint of sweetness from the cinnamon and lemon.

As we ate, I shared with my family the story of how I had discovered the recipe for Laham Meshwi and how it had reminded me of my own grandmother. I told them of the hours spent in the kitchen with her, learning the art of cooking and the joy of sharing a delicious meal with loved ones.

As we finished our meal, I felt a sense of satisfaction and contentment wash over me. The recipe for Laham Meshwi had not only introduced me to a new dish but had also brought back cherished memories of my grandmother and the lessons she had passed down to me. Cooking was more than just following instructions - it was a way to connect with the past and create new memories for the future.

And so, as I cleared the table and washed the dishes, I knew that this recipe for Laham Meshwi would hold a special place in my heart. It was a testament to the power of food to bring us together, to evoke memories of loved ones long gone, and to create new traditions for generations to come. And for that, I was grateful.