Lahm Mashwi (lahm mashwi)

Instructions

1. Cut the meat into large cubes or thin slices about 2 cm thick.
2. Crush the garlic with the salt, then mix it with the cumin, paprika, coriander, pepper, lemon juice, vinegar and oil.
3. Coat the meat well with the marinade, cover and let it rest in the fridge for at least 2 hours, or overnight.
4. Take the meat out 30 minutes before cooking so it comes to room temperature.
5. Heat a grill, a plancha or a very hot cast-iron pan.
6. Lay the meat down and grill it 4 to 5 minutes on each side for a pink center, or a little longer if you prefer.
7. Let it rest 5 minutes under a sheet of foil.
8. Serve with thinly sliced red onion and flatbread.