🍖 Grilled camel (hashi)
Grilled hashi is tender meat from a young camel, marinated with garlic, cumin, black pepper, lemon and olive oil and grilled over coals. The meat is lean and fine-grained with a mild, slightly sweet flavour, somewhere between beef and lamb. It is served in chunks or skewers with rice or flatbread and a fresh salad.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 800 g young camel meat (hashi), cut into 4 cm cubes
- 4 garlic cloves, crushed
- 1½ tsp ground cumin
- 1 tsp black pepper
- Juice of 1 lemon
- 3 tbsp olive oil
- Salt
Method
- Mix the garlic, cumin, pepper, lemon juice, olive oil and salt.
- Toss the meat in the marinade and leave for at least 2 hours, or overnight in the fridge.
- Thread onto skewers and grill over hot coals for 8–12 minutes, turning, until browned outside and juicy inside.
- Rest 5 minutes and serve with lemon and salad.
How to make it lighter
- Camel meat is naturally lean — keep it that way by using just 1 tbsp of oil in the marinade.
- Serve with a large salad and a small portion of rice or one flatbread.
- Grill rather than pan-fry, and do not baste with extra oil.
History
Camel meat has been eaten for centuries by the Bedouin of the Arabian Peninsula, and hashi — a young camel — is valued for its tenderness. Today grilled camel is found in specialist restaurants in Saudi Arabia, the UAE and the wider Gulf, especially for gatherings.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →