Friday, January 28, 2011
Lamb Shish Kabobs (Laham Mishwee)
When I was younger, I knew all these recipes only by their Arabic names, in this case, Laham Mishwee. As we grew older, my cousin Susan would refer to the cute rolls of thighs on a baby as "laham mishwee" legs. I always thought of that as the perfect metaphor for those edible, kissable, quick to disappear appendages. Now you know how delicious "laham mishwee" is.
You can cook these on the grill in summer, or under the broiler in winter.
Serves 8 - 10:
3 lbs. boned, lean leg of lamb (try to get the American lamb)
3 large onions, quartered
1 cup of red wine
2 tbsp. olive oil
1 tbsp. dried mint
4 red peppers, cut into 1 inch squares
about 20 cherry tomatoes
salt and pepper
Cut the lamb into 1 inch squares. Make a marinade of the onions, wine, oil, salt, pepper, and mint. Using a large zip lock bag, put the marinade and lamb cubes into it (or them if they don't fit into 1 bag). Leave this in the refrigerator for at least 2 hours, or preferably overnight.
Using metal skewers ( yes...you can use bamboo ones, just soak them so they won't burn), skewer the lamb, onions, peppers and tomatoes, alternating them as you wish. You can use two pieces of lamb, then an onion, pepper, tomato, or whatever you think looks nice.
Cook for 10 minutes on the grill or in the broiler for medium rare, or longer for more well done. MMMMM, Baby!