Shish kebabs

September 2, 2011  • 

 

Minimal fuss for maximum effect; these kebabs can marinate overnight in the fridge and spend a few minutes on the grill along with some onions and tomatoes. A serving of that potato toum would be great, if you are fond of garlic flavor.

This is the  method that my mother used. She’d marinate lamb in fresh lemon juice and olive oil and lots of cracked pepper. Anything goes, really.


Some people like to toast the spices in the oven for 5 minutes then add them to the meat.

Traditionally, pieces of lamb fat are added to the kebabs.

INGREDIENTS: 4 to 6 servings

  • 1 pound of lamb from the leg if possible
  • a few pieces of lamb fat if desired
  • 1 cup of baby onions or regular onions, quartered
  • 4 tomatoes
  • Spices: 1 teaspoon of salt, 1 teaspoon of zaatar (thyme) crumbled; 1 teaspoon of seven-spice mix or a dash of allspice, nutmeg, cumin and black pepper.
  • 1 lemon, juiced
  • Olive oil, as needed

METHOD:

  1. Marinate the meat in the spices, lemon juice and about 1/2 cup of oil overnight. Heat the grill to medium high and skewer the meat and onions; place on the grill and cook for 3 minutes or so, turning the lamb after a couple of minutes. Place the tomatoes directly on the grill for a few minutes until charred and soft. Serve with potato-garlic mayo if desired and some pita bread.

NOTE: In Lebanon, kebabs are not served with rice, but with bread and sliced onions, sumac and minced parsley.

Comments

13 Comments  •  Comments Feed

  1. Rosa says:

    So scrumptious! Simplicity rules when it comes to this dish.

    Cheers,

    Rosa

  2. Claudia says:

    I am in love with easy these days. And have some lamb ka-bobs in the fridge (that’s serendipity).

  3. Heavenly Housewife says:

    HOw I love a good kebab. Whenever I make them with lamb though, my lamb comes out too chewy. What do you think I’m doing wrong?
    *kisses* HH

    • Joumana says:

      @Heavenly housewive: the lamb should be from the leg, if possile the lamb should be grass-fed, the lamb should not be cooked too long and stay pink inside. That’s all I can think of!

  4. Erica says:

    Beautiful pictures!!!!Wonderful spices!

  5. Cherine says:

    mouthwatering as usual

  6. deana says:

    Well, I love shish-kebabs, but DUH, never thought of adding zatar to the marinade. what a great idea that I can’t wait to try… have a lovely holiday!

  7. Jamie says:

    There you go again with the magic words: minimal fuss! We love kabobs but mine never look as good as yours. I’ll try this marinade – I’ll bet that’s the secret. Just gorgeous. I think Kabobs make a fabulous summer meal.

  8. Alicia (Foodycat) says:

    Oh yum! I love kebabs like this. So simple and flavoursome.

  9. shuhan says:

    looks delicious! first time at your blog and relaly enjoy the authentic lebanese recipes you share! the lamb looks perfectly cooked and tender, and i like how simple you kept the ingredients!

  10. Familycook says:

    Awesome Kebabs Joumana! They look very succulent and yummy!

  11. Magic of Spice says:

    These look fantastic!

  12. domi says:

    Voilà donc les véritables ” shish kebabs ” qui ici sont proposer et vendues souvent sous forme de viande hachée, bisous et bon mercredi

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