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Recipe for :

Barbecued Lamb - Lahim Mishwi

Lebanese cuisineThis recipe has been reproduced with the kind permission of Samara Cuisine.

Based in Ham, South West London Samara Cuisine not only caters for all kinds of occasions, such as dinner parties, birthday parties, weddings, hen nights, Christmas parties, office parties, corporate functions and conferences but also teaches hands on cookery classes in Lebanese cuisine.

The classes are held in our Mediterranean garden, and in Winter the classes take place in our dining room over looking the Mediterranean garden, in front of a cosy fire.

Each class features three different Lebanese recipes, tips on how to preserve food, best places to shop, how to choose the ingredients, costs and the amount you need to prepare for different occasions. You can also join us, a day before on a shopping trip to the local market or the Arabic shops to introduce you to many new ingredients, and how to use them.

Each cooking session accommodates four people. Everyone prepares and helps to put together the meal and at the end of each session we all sit down with a bottle of Lebanese wine to sample the food.

All participants will take home a plate of Lebanese Baklava, a bag of Lebanese bread, all the recipes they tried and general cooking tips.

Samara Cuisine Samara Cuisine

. . . like to know more about how to book a cooking class then visit


1 1/2 Kilo lamb cutlet loin or breast
16 baby tomatoes
16 small white onions
2 tbsp sun dried tomato paste
2 tbsp of lemon juice
2 tbsp of olive oil
1 tsp of salt
1 tsp of pepper
1 tsp of paprika
1 tsp of cinnamon


  • Wash the tomatoes and peel the onions and leave aside.
  • In a bowl, put the lamb cutlets and add all the ingredients together, mix well and leave to marinate overnight or for 2 hours before serving.
  • Put the lamb cutlets on skewers making sure you put an onion or a tomato in between the cutlets.
  • Grill in the oven or on a bed of coal for 10 minutes each side or until golden.

Samara Cuisine