🍢 Mixed Grill (Mashawi)
Mashawi is the classic Middle Eastern mixed grill: skewers of marinated lamb cubes, chicken pieces and spiced minced kofta cooked over charcoal. Expect smoky, charred edges and juicy centres, seasoned with baharat and onion. It is served on a large platter with grilled onions, tomatoes and fresh herbs for sharing.
Diets
Allergens
None of the 14 major allergens in a typical recipe.
What it is made of
Recipe
Ingredients
- 400 g lamb, cubed
- 400 g boneless chicken thighs, cubed
- 300 g minced lamb for kofta
- 2 onions (1 grated, 1 in wedges)
- 3 tsp baharat
- 2 tbsp vegetable oil
- 1½ tsp salt
- 1 bunch parsley
Method
- Marinate lamb and chicken separately with 1 tsp baharat, 1 tbsp oil and salt each for 1 hour.
- Mix minced lamb with grated onion, chopped parsley, remaining baharat and salt; shape around skewers.
- Thread meats onto separate skewers, adding onion wedges.
- Grill over hot charcoal: chicken 10–12 minutes, lamb 8–10, kofta 6–8, turning often.
- Serve on a platter with grilled onion and parsley.
How to make it lighter
- Load your plate with chicken pieces, the leanest of the three meats.
- Trim visible fat from the lamb before marinating.
- Fill half the plate with grilled vegetables and salad to stretch a 250 g meat portion.
History
Grilling skewered meat over charcoal is an old tradition across the Levant, Turkey and the Arabian Peninsula, and the mixed platter is a fixture of restaurants throughout the region today.
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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 →