Home -> [Beef, Grilled, Lamb & Mutton] -> [Shawayuh (spiced charcoal grilled meat) Recipe]
Shawayuh (spiced charcoal grilled meat)
Artist:
_
Yield:
6
Categories:
Beef, Grilled, Lamb & Mutton
Rating:
0
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Ingredients:
Karen Mintzias
6
Thickly cut grilling steaks
-OR- lamb chops
3
tsp
Hawayij
Oil, for basting
Salt
Procedures:
1
Slit fat selvedge on steaks or chops to prevent meat curling while cooking.
2
Sprinkle meat on each side with hawayij and leave for 30 minutes at room temperature.
3
When coals are red hot, dab meat with oil and place over fire.
4
Cook until seared on each side and raise grid or move meat to a cooler part of the fire.
5
Continue to cook until done to taste, though the yemani taste is for well-done meat.
6
Brush occasionally with oil during cooking.
7
When cooked, season with salt and serve immediately.
