![Lahem Meshwy (Lamb Shish Kebabs)](https://cdn.statically.io/img/www.foodandwine.com/thmb/mRgDTsU0714ibxCQ9dpdZS6ywRg=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/lahem-meshwy-lamb-shish-kebabs-FT-RECIPE0721-4a0453b3e08046d4b8c508cee22fa1ed.jpg)
Ingredients
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2 pounds boneless leg of lamb, cut into 1-inch cubes, hard fat trimmed and discarded
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6 tablespoons olive oil, divided, plus more for grill grates
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2 tablespoons kosher salt, divided
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1 teaspoon paprika, divided
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½ teaspoon black pepper, divided
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1 medium-size white onion, peeled and root end trimmed
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1 medium-size red bell pepper, cut into 1-inch pieces
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1 medium-size yellow bell pepper, cut into 1-inch pieces
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1 medium-size green bell pepper, cut into 1-inch pieces
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6 small white mushrooms, halved lengthwise
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15 large grape tomatoes (about 10 ounces)
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3 Lebanese-style pita rounds
Directions
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Pat lamb dry using paper towels, and place in a large bowl. Add 3 tablespoons oil, 1 tablespoon salt, 1/2 teaspoon paprika, and 1/4 teaspoon black pepper to lamb; toss until well combined. Cover bowl with plastic wrap; refrigerate at least 2 hours or up to 24 hours. Remove lamb from refrigerator, and let stand at room temperature 30 minutes.
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Meanwhile, preheat grill to medium-high (400°F to 450°F). Cut onion in half lengthwise. Slice each half into 1-inch-thick wedges, slicing into only the first 3 or 4 outer layers; reserve remaining onion core for another use. Combine onion wedges, bell peppers, mushrooms, tomatoes, remaining 3 tablespoons oil, remaining 1 tablespoon salt, remaining 1/2 teaspoon paprika, and remaining 1/4 teaspoon black pepper in a large bowl; gently toss to coat. Set aside until ready to use.
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Thread about 5 lamb cubes onto each of 10 (8-inch) wooden skewers, making sure to keep at least 1/4 inch of space between cubes to promote even cooking. Thread onion wedges, bell peppers, and mushrooms evenly onto 4 (8-inch) wooden skewers. Thread tomatoes onto 2 (8-inch) wooden skewers. Place lamb skewers on lightly oiled grill grates; grill, uncovered, turning occasionally, until well browned on all sides and slightly pink in the middle, 8 to 10 minutes. Transfer grilled lamb skewers to a platter. Place vegetable skewers on lightly oiled grates; grill, uncovered, turning occasionally, until tender and lightly charred, 6 to 8 minutes for tomato skewers and 10 to 12 minutes for mixed vegetable skewers. Transfer grilled vegetable skewers to platter with lamb.
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Cut each pita in half lengthwise, and split each pita half at the seam. Spread about 3 tablespoons muhammara over each pita piece, and top each with about 1/3 cup grilled lamb, about 1/4 cup grilled vegetables, and about 1/4 cup biwaz. Fold pitas in half, and serve.
Suggested Pairing
Spicy, robust Lebanese red: Château Ksara
Note
Find fresh Lebanese pita rounds at Middle Eastern grocery stores.