Lamb Shish Kebabs, or Laham Mishweh are succulent Lamb Kebabs that are a staple in the Middle East. This is the perfect springtime recipe with that delicious off the grill flavor, but cooked in the oven, to remind us that summer is round the corner; super simple and requires very little effort, with excellent results. A great weeknight dinner option, and for more relaxed weekend meals, as well as entertaining.

You’ll need a broiler pan for this dish. “Broiling” is a North American term, not really used or understood elsewhere in the world. It means cooking something directly under a very high heat source, in this case, in your oven. In the UK and else where this is referred to as “Grilling”.

Organic Ingredients, serves 4

• 2 Lbs Lamb Leg, cut into 2 inch cubes, the butcher at Wholefoods does this for me

• 4 Tbsps. Extra Virgin Olive Oil

• 1 Tbsp. Sumac, plus a little more for the veg.

• 1 Tbsp. Celtic Sea Salt, plus a little more for the veg.

• 1 Tsp. Ground Black Pepper, plus a little more for the veg.

• 1 Green Pepper cut into bite size pieces

• 1 Onion cut into bite size pieces

• 2/3 Whole Japalenos

• 10 Skewers, either Bamboo or Metal

You could also add whole Cherry Tomatoes to the veg skewers too

Soak Bamboo skewers for 20 minutes before using

Mint Sauce

• 1 Small Shallot, chopped small

• 1 Bunch Mint, chopped small

• 4 Tbsps. Apple Cider Vinegar

• 1 Tbsp. Brown Sugar

Method

The Lamb shrinks when you cook it, so 2 inch cubes are a good size to start with.

My brothers who owned and ran a restaurant that specialized in skewers, advised me to skewer the meat and veg separately for juicier results. “You want the Lamb cubes touching, packed together”.

Bring the Lamb out of the fridge an hour before cooking; it’s essential to bring meat to room temp. when cooking quickly and on high heat for quick and even cooking. Season Lamb cubes well with 3 Tbsps. Olive Oil, 1 Tbsp. Sumac, 1 Tbsp. Celtic Sea Salt and 1 Tsp. Black Pepper. Massage the Spices and Oil into the Lamb with your fingers. Cover and set aside for an hour while it marinates and comes to room temperature.

Soak Bamboo skewers in water for 20 minutes.

Assemble Vegetable skewers with chopped Onion and Green Peppers, leaving the Japalenos whole as pictured below. Season with a little Salt, Black Pepper, Olive Oil and Sumac.

Make the Mint Sauce by mixing the ingredients together.

Once the Lamb has rested for an hour, place the cubes on skewers as pictured below. Arrange your Lamb and Veg skewers seperatly on two broiling pans if you’ve got two ovens, or all together on one broiling pan if you have one oven. Preheat your oven to high broil/grill for 10 minutes. The Lamb should be placed on the second highest rack in your oven, or approx. 10 inches from the heat source. The Veg can be placed there too if cooking together, or if separately place them center oven. Watching your Skewers carefully, broil/grill Lamb for approx. 8 minutes per side and Veg for approx. 6 minutes per side before flipping and cooking the the same amount of time on the other side.

Remove Lamb and Veg from oven and plate on a serving dish by carefully, removing the Meat and Veg from the sticks. Pour the drippings from the pan on top of the Lamb. Serve with Mint Sauce, warm Pita Bread and or Rice and a Salad.