Shish kebabs
September 2, 2011 • Category: Main Dish
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:
- 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
Rosa says:
So scrumptious! Simplicity rules when it comes to this dish.
Cheers,
Rosa
On September 2, 2011 at 3:58 pm
Claudia says:
I am in love with easy these days. And have some lamb ka-bobs in the fridge (that’s serendipity).
On September 2, 2011 at 7:10 pm
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
On September 3, 2011 at 6:39 am
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!
On September 3, 2011 at 8:27 am
Erica says:
Beautiful pictures!!!!Wonderful spices!
On September 3, 2011 at 10:12 am
Cherine says:
mouthwatering as usual
On September 3, 2011 at 10:33 am
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!
On September 3, 2011 at 1:01 pm
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.
On September 4, 2011 at 8:02 am
Alicia (Foodycat) says:
Oh yum! I love kebabs like this. So simple and flavoursome.
On September 4, 2011 at 9:26 am
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!
On September 4, 2011 at 9:30 pm
Familycook says:
Awesome Kebabs Joumana! They look very succulent and yummy!
On September 5, 2011 at 2:50 pm
Magic of Spice says:
These look fantastic!
On September 5, 2011 at 5:20 pm
domi says:
Voilà donc les véritables ” shish kebabs ” qui ici sont proposer et vendues souvent sous forme de viande hachée, bisous et bon mercredi
On October 11, 2011 at 12:23 pm