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Lebanese lamb

Lebanese Shish Lamb Kebabs (lahm meshwi)

Easy Lamb kebabs with an oregano and pomegranate molasses marinade

Course Main Course
Cuisine Lebanese
Keyword BBQ, Easy, Grilling
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4
Author Zaatar and Zaytoun

Ingredients

  • 500 g lamb fillet diced into cubes
  • ½ teaspoon dried oregano
  • ½ teaspoon of salt
  • ¼ teaspoon black pepper
  • 2 tablespoon regular olive oil suitable for cooking
  • 2 tablespoon pomegranate molasses

Instructions

  1. In a bowl, add the regular olive oil, pomegranate molasses, dried oregano, salt and black pepper and stir well
  2. Add the lamb cubes and stir with the marinade to coat well. Cover and refrigerate overnight or at least a few hours before grilling
  3. Take the marinated meat out of the fridge at least half an hour before you grill. Skewer the lamb pieces on metal skewers and set on a tray

  4. Once the charcoal is ready, grill the lamb kebabs on each side for a few minutes until slightly charred

  5. Transfer the cooked kebabs inside some flatbreads to keep them warm and tender

  6. In a small dipping bowl, add some pomegranate molasses to serve with the grilled lamb (optional)