🍢 Gulf kabab mashwi
Kabab mashwi is minced lamb and beef mixed with grated onion, parsley and baharat, pressed onto wide flat skewers and grilled over charcoal. The kebabs come off smoky and juicy, with a crisp edge. In the Gulf they are laid on warm flatbread that soaks up the juices and served with onion tossed in sumac and parsley.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g minced lamb
- 300 g minced beef
- 1 onion, grated and squeezed dry
- 20 g parsley, finely chopped
- 2 tsp baharat
- Salt and black pepper
- 4 pita breads
- 1 red onion, thinly sliced, mixed with 1 tsp sumac and chopped parsley
Method
- Knead the meats with grated onion, parsley, baharat, salt and pepper for 3–4 minutes until sticky; chill 30 minutes.
- Divide into 8 and press each portion along a flat skewer.
- Grill over hot charcoal 8–10 minutes, turning, until browned and just cooked through.
- Warm the bread on the grill, lay the kebabs on top and serve with the sumac onion.
How to make it lighter
- Use lean minced beef for most of the mix to reduce fat.
- Eat one bread instead of two and add a large salad.
- Grilling lets fat drip away, so no extra oil is needed.
History
Grilled minced-meat kebabs are shared across the Levant, Turkey, Iran and the Gulf, and Gulf grill houses serve their own version seasoned with baharat. Today kabab mashwi is a standard order at grill restaurants across Saudi Arabia, the UAE, Kuwait and their neighbours.
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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 →