Lahmeh Qeta’e Meshwiyeh

September 6th, 2010

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Lahmeh Qeta’e is Lamb Shish Kabab. It is prepared from lamb cubes marinated in (yogurt, paprika, black pepper, salt, balsamic vinegar, lemon zest and olive oil).

Let’s make Lahmeh Qeta’e Meshwiyeh:

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1. Cut lamb meat into 1 inch (2.5 cm) cubes.

2. Prepare marinade, in a ziplock bag mix yogurt, ground sweet paprika, black pepper, salt, balsamic vinegar, and lemon zest.

3. Add meat cubes and turn to coat, then add olive oil and turn the meat again to coat.

4. Place in the refrigerator and allow to marinate for 24 hours.

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5. After 24 hours, bring sheep/lamb tail fat “liyeh” and cut into 0.5 inch (1.3 cm) cubes.

6, 7, 8. Thread meat cubes onto skewers, and use liyeh to space the meat apart.

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9, 10. Heat charcoal grill or electric grill, arrange skewers on grill, cook on each side until the meat cooked through.

11. Transfer hot kababs to a plate lined with Biwaz bread or plain Arabic flat bread.

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29. Serve lahmeh qeta’e meshwiyeh hot with biwaz, Arabic flat bread or pita bread, fattoush khudar I/fattoush khudar II, french fries, hummus, mhammara, mtabbal al-bathenjan, laban a’yran (yogurt drink).

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Lahmeh Qeta’e Meshwiyeh

From: Family Recipe / Servings: 2 – 3 People
PDF Text Only / Print With Images

300 g fat free boneless lamb meat,
cut into 1 inch (2.5 cm) cubes

2 tbsp plain yogurt

1/2 tsp ground sweet paprika

1/4 tsp black pepper

1/2 tsp salt

1 tbsp balsamic vinegar

1/2 tsp lemon zest

1/2 tbsp olive oil

Sheep/lamb tail fat “liyeh”,
as needed, cut into 0.5 inch
(1.3 cm) cubes

To Serve

Biwaz

Arabic flat bread or pita bread

Fattoush Khudar I/
Fattoush Khudar II

French Fries

Hummus Bet-Tehineh

Mhammara

Mtabbal Al-Bathenjan

Laban A’yran (Yogurt Drink)

Cut lamb meat into 1 inch (2.5 cm) cubes.

Prepare marinade, in a ziplock bag mix yogurt, ground sweet paprika, black pepper, salt, balsamic vinegar, and lemon zest.

Add meat cubes and turn to coat, then add olive oil and turn the meat again to coat.

Place in the refrigerator and allow to marinate for 24 hours.

After 24 hours, bring sheep/lamb tail fat “liyeh” and cut into 0.5  inch (1.3 cm) cubes.

Thread meat cubes onto skewers, and use liyeh to space the meat apart.

Heat charcoal grill or electric grill, arrange skewers on grill, cook on each side until the meat cooked through.

Transfer hot kababs to a plate lined with Biwaz bread or plain Arabic flat bread.

Serve lahmeh qeta’e meshwiyeh hot with biwaz, Arabic flat bread or pita bread, fattoush khudar I/fattoush khudar II, french fries, hummus, mhammara, mtabbal al-bathenjan, laban a’yran (yogurt drink).

Notes and Tips

Ask the butcher to give you the correct cut of meat for shish kabab.

I used fat free meat, but it is fine if you bring the meat with fat.

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2 Responses to “Lahmeh Qeta’e Meshwiyeh”

  1. YOUR lamb looks so delicious and made following the rules of culinary Syrian cuisine. I love it and want now to eat some asap.

  2. Dimah says:

    tasteofbeirut: Thanks!

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