Name: Lahem Meshwy (Lamb Shish Kebabs)
Total time: 190 min
Ingredients: 2 pounds boneless leg of lamb, cut into 1-inch cubes, hard fat trimmed and discarded; 6 tablespoons olive oil, divided, plus more for grill grates; 2 tablespoons kosher salt, divided; 1 teaspoon paprika, divided; .5 teaspoon black pepper, divided; 1 medium-size white onion, peeled and root end trimmed; 1 medium-size red bell pepper, cut into 1-inch pieces; 1 medium-size yellow bell pepper, cut into 1-inch pieces; 1 medium-size green bell pepper, cut into 1-inch pieces; 6 small white mushrooms, halved lengthwise; 15 large grape tomatoes (about 10 ounces); 3 Lebanese-style pita rounds; Muhammara; Biwaz

Lahem Meshwy (Lamb Shish Kebabs)

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Simply spiced with paprika, salt, and pepper, these grilled lamb kebabs have been a mainstay at League of Kitchens instructor Jeanette Chawki's family cookouts for years. Be sure to cut the lamb into equal-size cubes to ensure even cooking, but feel free to mix and match the vegetables on each skewer. Pair these succulent kebabs with Jeanette's creamy Muhammara (Roasted Red Pepper and Walnut Dip) and refreshing Biwaz (Parsley and Onion Salad) on thin Lebanese pita for the perfect handheld meal.

By Jeanette Chawki

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Ingredients

2 pounds boneless leg of lamb, cut into 1-inch cubes, hard fat trimmed and discarded
6 tablespoons olive oil, divided, plus more for grill grates
2 tablespoons kosher salt, divided
1 teaspoon paprika, divided
½ teaspoon black pepper, divided
1 medium-size white onion, peeled and root end trimmed
1 medium-size red bell pepper, cut into 1-inch pieces
1 medium-size yellow bell pepper, cut into 1-inch pieces
1 medium-size green bell pepper, cut into 1-inch pieces
6 small white mushrooms, halved lengthwise
15 large grape tomatoes (about 10 ounces)
3 Lebanese-style pita rounds
Muhammara
Biwaz

Directions

Pat lamb dry using paper towels, and place in a large bowl. Add 3 tablespoons oil, 1 tablespoon salt, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper to lamb; toss until well combined. Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours. Remove lamb from refrigerator, and let stand at room temperature 30 minutes.
Meanwhile, preheat grill to medium-high (400°F to 450°F). Cut onion in half lengthwise. Slice each half into 1-inch-thick wedges, slicing into only the first 3 or 4 outer layers; reserve remaining onion core for another use. Combine onion wedges, bell peppers, mushrooms, tomatoes, remaining 3 tablespoons oil, remaining 1 tablespoon salt, remaining 1/2 teaspoon paprika, and remaining 1/4 teaspoon black pepper in a large bowl; gently toss to coat. Set aside until ready to use.
Thread about 5 lamb cubes onto each of 10 (8-inch) wooden skewers, making sure to keep at least 1/4 inch of space between cubes to promote even cooking. Thread onion wedges, bell peppers, and mushrooms evenly onto 4 (8-inch) wooden skewers. Thread tomatoes onto 2 (8-inch) wooden skewers. Place lamb skewers on lightly oiled grill grates; grill, uncovered, turning occasionally, until well browned on all sides and slightly pink in the middle, 8 to 10 minutes. Transfer grilled lamb skewers to a platter. Place vegetable skewers on lightly oiled grates; grill, uncovered, turning occasionally, until tender and lightly charred, 6 to 8 minutes for tomato skewers and 10 to 12 minutes for mixed vegetable skewers. Transfer grilled vegetable skewers to platter with lamb.
Cut each pita in half lengthwise, and split each pita half at the seam. Spread about 3 tablespoons muhammara over each pita piece, and top each with about 1/3 cup grilled lamb, about 1/4 cup grilled vegetables, and about 1/4 cup biwaz. Fold pitas in half, and serve.