Shish Kabab Mishwi

Shish Kabab Mishwi Recipe from Lebanon with Lamb and Fresh Ingredients

Region / culture: Lebanon | Preparation time: 4 hours | Cooking time: 8 minutes | Servings: 6

Introduction

Shish Kabab Mishwi is a traditional Middle Eastern dish that consists of marinated meat, vegetables, and spices grilled on skewers. This flavorful and aromatic dish is perfect for a summer barbecue or a special family dinner.

History

Shish Kabab Mishwi has been a popular dish in Middle Eastern cuisine for centuries. The origins of this dish can be traced back to the nomadic tribes of the region, who would marinate meat in spices and cook it over an open flame. Over time, the recipe has evolved and been passed down through generations, becoming a staple in Middle Eastern households.

Ingredients

64 oz (1.81 kg) of cubed lamb meat (5 centimeters)
6 small firm red tomatoes, sliced
16 oz (454 g) of chopped lard
1 tbsp of vegetable oil
7 small onions, peeled and halved
1 tbsp of salt
1 tsp of ground allspice
1 tsp of ground black pepper
1 tsp of ground cinnamon
2 medium green bell peppers, chopped into medium pieces
0.5 cup of finely chopped parsley
charcoal

How to prepare

Mix the meat with onion, spices, salt, lard, parsley, and oil.
Place the mixture in the refrigerator for 4 hours, tossing occasionally.
Meanwhile, prepare the charcoal.
Thread the meat, onion, tomatoes, and bell peppers onto skewers, alternating the ingredients.
Grill the skewers over hot coals, turning them several times until they are tender and browned, which should take about 8 minutes.
Serve the skewers hot with salads and appetizers.

Variations

You can use different types of meat such as chicken, lamb, or beef for this recipe.
Add your favorite vegetables like zucchini, mushrooms, or eggplant to the skewers for added flavor and texture.

Notes

If you use bamboo skewers, soak in water for 1 hour before using to keep the exposed portions from burning.

Cooking Tips & Tricks

Marinate the meat for at least 4 hours to allow the flavors to fully develop.

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

- Make sure to grill the skewers over hot coals to achieve that smoky flavor and charred exterior.

- Serve the skewers with a side of fresh salads and appetizers to balance out the richness of the dish.

Serving Suggestions

Serve the Shish Kabab Mishwi with a side of hummus, tabbouleh, and pita bread for a complete Middle Eastern meal.

Cooking Techniques

Grilling over hot coals is the traditional method for cooking Shish Kabab Mishwi, but you can also use a grill pan or broil in the oven.

Ingredient Substitutions

You can substitute the lard with olive oil for a healthier option.

- Use your favorite spices and herbs to customize the marinade to your taste.

Make Ahead Tips

You can marinate the meat and vegetables ahead of time and store them in the refrigerator until ready to grill.

Presentation Ideas

Serve the skewers on a bed of rice or couscous with a drizzle of tahini sauce for an elegant presentation.

Pairing Recommendations

Pair the Shish Kabab Mishwi with a glass of red wine or a refreshing mint lemonade for a perfect 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

400 per serving

Carbohydrates

5g per serving

Fats

20g per serving

Proteins

45g per serving

Vitamins and minerals

Shish Kabab Mishwi is a good source of iron, vitamin C, and vitamin B6.

Alergens

Allergens: None

Summary

Shish Kabab Mishwi is a high-protein dish that is rich in flavor and nutrients. It is a balanced meal that is perfect for those looking to enjoy a delicious and healthy dish.

Summary

Shish Kabab Mishwi is a delicious and flavorful dish that is perfect for a special occasion or a casual family dinner. With its aromatic spices, tender meat, and charred vegetables, this dish is sure to be a hit with your family and friends. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Shish Kabab Mishwi. It was a warm summer day, and I was visiting my friend Fatima in her hometown in Lebanon. Fatima and I had known each other since childhood, and she was an incredible cook. Her kitchen was always filled with the most delicious aromas, and I was always eager to learn her secrets.

On that particular day, Fatima invited me to help her prepare dinner for her family. As we stood in her kitchen, she pulled out a platter of marinated meat skewers and handed me a skewer to grill over the open flame. The smell of the meat cooking over the fire was intoxicating, and I couldn't wait to taste the final dish.

As Fatima explained the ingredients and steps to make the Shish Kabab Mishwi, I was mesmerized by her passion for cooking. She told me that the key to a perfect Shish Kabab Mishwi was in the marinade, a blend of yogurt, lemon juice, garlic, and a secret mix of spices. She also stressed the importance of grilling the meat over an open flame to achieve that smoky, charred flavor.

I watched closely as Fatima expertly grilled the meat skewers, turning them at just the right moment to ensure they were cooked to perfection. The meat sizzled and crackled over the fire, and I could hardly contain my excitement to taste the finished dish.

Finally, the Shish Kabab Mishwi was ready, and we gathered around the table to enjoy the meal. The meat was tender and flavorful, with a hint of smokiness from the grill. The marinade had worked its magic, infusing the meat with a perfect balance of tangy and savory flavors.

As I savored each bite of the Shish Kabab Mishwi, I knew that I had to learn how to make this dish for myself. Fatima graciously shared her recipe with me, and I made a mental note to recreate it as soon as I returned home.

Back in my own kitchen, I gathered the ingredients for the Shish Kabab Mishwi and began to marinate the meat. I followed Fatima's instructions carefully, making sure to let the meat soak in the marinade for several hours to allow the flavors to meld together.

When it was time to grill the meat skewers, I fired up the grill and carefully placed them over the open flame. The smell of the meat cooking brought back memories of that summer day in Lebanon, and I felt a sense of pride knowing that I was able to recreate the dish on my own.

When the Shish Kabab Mishwi was finally ready, I plated it on a platter and garnished it with fresh herbs and a squeeze of lemon juice, just like Fatima had done. I couldn't wait to share this dish with my family and friends, knowing that it would be a hit.

As I sat down to enjoy the Shish Kabab Mishwi, I couldn't help but feel grateful for the experience of learning this recipe from my dear friend Fatima. Her passion for cooking had inspired me to step out of my comfort zone and try new dishes, and for that, I would always be thankful.

From that day on, the recipe for Shish Kabab Mishwi became a staple in my kitchen. I would often make it for family gatherings and special occasions, sharing the flavors of Lebanon with those I loved. And every time I cooked this dish, I would think back to that warm summer day in Fatima's kitchen, where I learned the art of making the perfect Shish Kabab Mishwi.