Make a Memorable Meshwi: What You Need to Know

Summer is in full swing! It’s time for a vacation, and you want to celebrate with the family in the backyard. You’ve thought about it, scoured magazines, and paced the floor; what’s the best way to ensure your guests have a good time and are well-fed? Organize a Meshwi: a Middle Eastern-style barbecue where a whole animal is skewered and roasted to perfection. Here’s everything you need to know to make your gourmet project a success (and to make the neighbors jealous!).

Buy the Right Tools

Since you’ll be roasting an entire animal, you must use sturdy equipment to handle the weight. Many companies offer rental services. A quick online search will turn up various rental sets of metal vats and roasting spits at reasonable prices. Ensure you have a strong spit that can support the weight of the animal and rotate smoothly for even cooking.

Choose the Meat

Meshwi is traditionally made with lamb or mutton, but you can also opt for pork, piglet, wild boar, or goat. For the highest-quality meat, buy from your local butcher or directly from the farmer. Pro tip: allow between 11 and 14 ounces of meat per guest. This ensures everyone is well-fed and has enough leftovers for the next day.

Skewer the Meat

You don’t want the meat falling into the fire while cooking, do you? Ensure the spit comes out evenly on both sides of the meat to distribute the weight evenly. The legs can also be secured with wire or string to keep everything in place. If you’re uncomfortable with this step, ask your butcher for help. Properly securing the meat is crucial for even cooking and avoiding any mishaps.

Season and Baste

Once the meat has been skewered, coat it with a dry rub of your favorite spices. As the spit rotates over the fire, baste it periodically. Take inspiration from Moroccan vinaigrettes, or let your imagination run wild by using beer or soft drinks. Avoid using too much butter or oil, which could burn the Meshwi. A well-seasoned and basted meat will have a delicious, flavorful crust and remain juicy.

Cooking and Serving

The charcoal you use should weigh twice as much as the animal’s weight. Allow 15 minutes of cooking time per two pounds of meat. Ensure the meat turns continuously so it cooks evenly. An electric spit is excellent for this! Carefully remove the spit once the meat is cooked (it will be very hot!) and carve the delicious meat. Serve the salads brought by your guests, get out the good bottle of wine you’ve reserved for the occasion, and enjoy the sunshine!

With these steps, you’ll be well on your way to hosting a fantastic Meshwi that will impress your guests and create lasting memories.