The everyday charcoal-grilled meat skewer of Saudi Arabia and the Gulf, typically lamb or chicken marinated with baharat-style spice blends, black lime and garlic, then served over rice or with flat khubz and fiery daqqus chili sauce. Street grills in Riyadh and Jeddah sell it by the skewer late into the night.
Also known as: kabab mashwi, kebab mashwi, lahm mashwi, Gulf kebab, Saudi kebab, kabab meshwi
Watch it made
Ingredients
- 700 g lamb shoulder or chicken thigh, in 3 cm cubes
- 2 tbsp olive oil
- 1.5 tbsp baharat
- 4 garlic cloves, crushed
- 1 onion, grated
- juice of 1/2 lemon
- 1 tsp salt
- khubz or other Arabic flatbread
- grilled tomatoes and garlic sauce (toum), to serve
How to make it
- 1
Stir the baharat into the olive oil first, then work this spiced oil, the garlic, onion, lemon and salt over the lamb; marinate 3 hours.
- 2
Thread onto skewers with the pieces just touching, not crammed.
- 3
Cook over medium charcoal — baharat's cinnamon and clove notes scorch over fierce heat — 10-12 minutes, turning on all four sides.
- 4
Rest briefly, then roll loosely in khubz with grilled tomato and a spoonful of garlic sauce.
Pro tip: Blooming the baharat in oil before it meets the meat spreads the spice evenly and stops the dry powdery patches that burn first.
The story of Kebab Meshwi
Kebab meshwi is the everyday charcoal skewer of Saudi Arabia and the Gulf — lamb or chicken marinated with baharat-style spice blends, black lime and garlic, grilled and served over rice or with flat khubz and a fiery daqqus. Street grills in Riyadh and Jeddah sell it by the skewer late into the night.
The Gulf's kebab tradition is younger than the Levant's and shows influences from all sides: Levantine grill technique, Indian and Persian spicing arriving with trade and labour migration, and the region's own black lime and baharat. The result is a skewer that is unmistakably Gulf and difficult to mistake for anything to its north.
The technique that defines it
Loomi — dried black lime — is the ingredient that makes this a Gulf dish. Ground into the marinade, it contributes a sour, fermented, slightly smoky note that fresh lime cannot approximate. A little goes a long way; too much turns the marinade bitter and medicinal, which is the classic error of an over-enthusiastic first attempt.
The marinade is yoghurt or oil based with baharat, garlic, ground loomi and turmeric, left several hours. Grilling is over charcoal, close, with regular turns. The Gulf habit is to serve the skewers over rice — kabsa-style spiced rice — rather than in bread, which is one of the clearest differences from Levantine practice.
Choosing your ingredients
Lamb shoulder or chicken thigh in three-centimetre cubes. Gulf baharat leans on black pepper, cumin, coriander, cardamom, cinnamon and cloves, often with dried rose in the more elaborate blends. Loomi is sold whole and should be ground fresh; a quarter of one per kilo of meat is plenty.
Daqqus — the Gulf's tomato-and-chilli sauce — is the standard condiment and is worth making rather than substituting; it is thinner and sharper than a Levantine sauce. Long-grain rice cooked with whole spices, or khubz bread, as the base.
Mistakes that ruin it
Too much loomi
Black lime is powerful and turns bitter and medicinal in quantity. A quarter of a lime, ground, per kilo of meat.
Fresh lime as a substitute
It is not the same flavour at all — loomi is fermented and dried, sour in a savoury rather than a bright way.
Marinating in yoghurt overnight with acid
Yoghurt alone is fine overnight. Add lime juice on top and the surface goes soft within hours.
Skipping the daqqus
The sauce is not optional in practice. The meat is mild and the sauce supplies the heat.
How it is served
Over spiced rice or with khubz, with daqqus, a chopped salad, and often a bowl of yoghurt. Pickles and fresh mint. In the street grills it is sold by the skewer and eaten standing; in a restaurant it comes as a full platter for a table.
Questions about Kebab Meshwi
What is loomi?
Dried black lime, used across the Gulf. It gives a sour, fermented, faintly smoky flavour that fresh lime cannot replicate. Use it sparingly — it turns bitter in quantity.
What is daqqus?
The Gulf's tomato-and-chilli sauce, thinner and sharper than Levantine equivalents, served with almost all grilled meat.
Is kebab meshwi served in bread?
Usually over spiced rice, which is the Gulf habit. Khubz flatbread is the alternative.
What spices go into the marinade?
Gulf baharat — black pepper, cumin, coriander, cardamom, cinnamon, cloves — with garlic, turmeric and ground loomi.
