Mishwe Recipe

Trim, marinate and skewer

Trim silver skin and excess fat from the tenderloin. Cut into 1 to 1 1/4-inch cubes. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, minced garlic, ground cumin, smoked paprika, 1 tsp salt and 1/2 tsp black pepper. Toss beef cubes in the marinade, cover and refrigerate for 30–60 minutes (minimum 20 minutes if short on time). If using wooden skewers, soak them in water for 20 minutes before threading. Thread beef cubes onto skewers, leaving a little space between pieces for even cooking.

Grill or pan-sear

Preheat a grill or grill pan to medium-high (about 450°F/230°C). Brush grates or pan lightly with oil. Cook skewers 2–3 minutes per side for medium-rare (internal temp 125–130°F), 3–4 minutes per side for medium (135°F). Rotate to get even sear and char. Remove from heat and let rest 5 minutes before serving.

Prepare and roast

Preheat oven to 425°F (220°C). Toss baby potatoes with 2 tbs olive oil, garlic powder, dried oregano, 1 tsp salt and 1/2 tsp black pepper until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 25–30 minutes, shaking the pan halfway through, until potatoes are tender and golden-brown. Sprinkle with chopped fresh parsley and keep warm until serving.

Slice and grill

While potatoes roast or when grill is hot, core and seed bell peppers and cut into 1-inch strips. Peel and cut red onion into 1/2-inch wedges. Toss peppers and onion with 1 tbs olive oil, 1/2 tsp salt and 1/4 tsp black pepper. Grill in a grill basket or directly on the grill over medium-high heat for 6–10 minutes, turning occasionally, until charred at edges and softened. Alternatively, roast on a sheet at 425°F for 12–15 minutes. Keep warm.

Make toum by hand or blender

Ensure garlic cloves are fresh and peeled. Place garlic and 3/4 tsp salt in a food processor or blender and pulse to finely mince. Add 2 tsp ice water. With the motor running, very slowly drizzle in the 3/4 cup neutral oil in a thin, steady stream to emulsify (should thicken to a mayonnaise-like texture). If mixture breaks or is too thick, add a few drops of ice water and continue slowly adding oil. Once thick and creamy, add 1.5 tbs lemon juice and pulse to combine. Taste and adjust salt or lemon. Refrigerate until ready to serve. Makes about 3/4 cup.

Place 1–2 skewers per plate alongside a generous portion of roasted house potatoes and a pile of grilled peppers and onions. Spoon 1–2 tbs toum per serving on the plate or serve in a small ramekin for dipping. Garnish with a lemon wedge if desired. Serve immediately so beef remains tender and potatoes hot.