Laham Mishwee (Lamb Shish-Kabob)
Laham Mishwee features tender lamb and sweet onions grilled to perfection, offering smoky flavors. Ideal for outdoor gatherings and meat lovers seeking bold, flavorful dishes.
Ingredients
Instructions
- Pierce the cubed lamb and wedged onions alternately onto skewers.
- Place the skewers over charcoal fire, gas flames, or under an oven broiler.
- Cook until the lamb is done and slightly charred.
Tips & Substitutions
For optimal flavor, marinate the cubed lamb in olive oil, garlic, and your choice of herbs for a few hours before skewering. If you prefer a milder onion flavor, soak the onion wedges in water for 30 minutes prior to grilling. For a twist, consider adding bell peppers or cherry tomatoes to the skewers. This dish pairs wonderfully with sides like rice or pita bread.
Serving Suggestions
Serve Laham Mishwee with a side of tzatziki or garlic sauce for dipping. It pairs beautifully with a refreshing salad or tabbouleh. For a complete meal, consider serving with warm pita bread or rice pilaf, and perhaps a glass of chilled white wine. This dish also complements kebabs from a Balkan Supper theme.
Storage & Reheating
Store any leftover Laham Mishwee in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a preheated grill or in an oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the meat tough.
Nutrition & Diet Analysis (per serving)
Each serving of Laham Mishwee (Lamb Shish-Kabob) contains roughly 933 calories, with 47g protein, 51g carbohydrates, and 60g fat. It is an excellent source of protein (93% of the Daily Value) and iron (28% of the Daily Value), and a good source of potassium and dietary fiber. Note that it is relatively high in sodium, at 1207mg per serving (52% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat for this recipe?
Yes, you can substitute the lamb with chicken or beef. If using chicken, ensure it's cooked to an internal temperature of 165°F (75°C). For beef, a slightly higher temperature is ideal for optimal tenderness. Adjust cooking times accordingly.
What type of skewers should I use?
Both metal and wooden skewers work well. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers eliminate this need and allow for even cooking, but be careful as they can get very hot.
How do I know when the lamb is cooked properly?
The lamb should be cooked to your desired level of doneness, but a safe internal temperature for lamb is 145°F (63°C) for medium-rare. Use a meat thermometer to check, and let it rest for a few minutes after cooking to retain its juices.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).