Lamb Shish Kabob-(Lahm Mishwi)

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Shish Kabobs

  • 2 lb. leg of lamb, fat trimmed and cubed into 2” pieces
  • 2 large onions, cut into 2” chunks
  • 3 bell peppers, cut into squares
  • salt & pepper


  • 1 lemon, juiced
  • 2 T olive oil
  • 1 T garlic finely chopped

Yogurt Sauce

  • 1 quart of plain laban or greek yogurt
  • 1/2 t dried mint, crushed
  • 1 clove of garlic, finely chopped

For Serving

  • Syrian Bread or pita


Shish Kabobs

  1. In a large bowl mix the cubed meat, bell pepper, onion, salt, pepper, lemon juice, garlic and olive oil together. Cover and refrigerate 2-3 hours. Skewer meat, bell pepper and onion alternating. Grill over hot coals or on a gas grill. Serve with yogurt sauce, Syrian bread or pita.

Yogurt Sauce

  1. Mix yogurt, mint and garlic together, garnish with a sprig of fresh mint and serve.


  1. Bread may be warmed right on the grill.


Inspired by my grandmother | Rose Wardy