Lahm Ghanam Mashwi (Lamb Kebab with Sumac)

[FoodMan]

Lahm Ghanam Mashwi (Lamb Kebab with Sumac)

• 1 lb (450g) Lamb meat from the leg cut into ½ inch cubes.
  
• 10 small onions not more than 2 inches in diameter
  
• Salt and pepper to taste
  
• 2 T Sumac
  

Soak 6 or 7 bamboo skewers in water for about 30 minutes (or use the metal ones).

Peel the onions and trim the stem and root ends. If your onions are too big to put on the skewer, halve or quarter them, making sure that they do not fall apart.

Put two pieces of lamb on the skewer then one onion, then two lamb and one more onion and finish with two more lamb pieces. Repeat with the remaining meat and onion. Season the skewers with salt and pepper and grill over high heat until done. Once removed from the grill, sprinkle the kebabs with Sumac and serve with Pita bread, Tahini and yogurt sauce, cucumber and yogurt salad, or with rice.

Keywords: Lamb, Lebanese, Middle Eastern, eGCI

( RG717 )