🍢 Camel Mixed Grill (Mashawi Hashi)
Mashawi hashi is a mixed grill made from young camel (hashi): cubes of marinated tikka and spiced minced kofta cooked over charcoal. The meat is lean with a deep, slightly sweet flavour and charred edges. It is served on warm flatbread with grilled onion, garlic and a squeeze of lemon.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g young camel meat (half cubed, half minced)
- 1 large onion (half grated, half in wedges)
- 2 tsp baharat
- 3 garlic cloves, crushed
- 1 lemon, juiced
- 1 tbsp vegetable oil
- 1 tsp salt
- 4 pita breads
Method
- Marinate the cubes with half the baharat, garlic, lemon juice, oil and salt for at least 1 hour.
- Mix the minced meat with the grated onion, remaining baharat and salt; shape into kofta on skewers.
- Thread the cubes onto skewers with onion wedges.
- Grill over hot charcoal, turning, 8–12 minutes until charred outside and juicy inside.
- Serve on warm pita with grilled onion and lemon.
How to make it lighter
- Camel meat is naturally lean; keep it that way by brushing with oil only once.
- Eat one pita (about 60 g) and fill the rest of the plate with salad and grilled onion.
- Choose tikka over kofta if you want the leanest pieces.
History
Camel meat has long been eaten across the Arabian Peninsula, especially young camel, which is prized for its tenderness. Today hashi grills are a speciality of restaurants in Saudi Arabia and the Gulf.
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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 →