Side Pannel
Shawayuh (Spiced Charcoal Grilled Meat)
Shawayuh (Spiced Charcoal Grilled Meat)
- Recipe Submitted by ADMIN on 09/26/2007
Category: Meat
Ingredients List
- 6 Thickly cut grilling steaks
- -OR- lamb chops
- 3 ts Hawayij
- Oil; for basting
- Salt
Directions
Slit fat selvedge on steaks or chops to prevent meat curling while cooking.
Sprinkle meat on each side with hawayij and leave for 30 minutes at room
temperature.
When coals are red hot, dab meat with oil and place over fire. Cook until
seared on each side and raise grid or move meat to a cooler part of the
fire. Continue to cook until done to taste, though the Yemani taste is for
well-done meat. Brush occasionally with oil during cooking.
When cooked, season with salt and serve immediately.
Karen Mintzias
Sprinkle meat on each side with hawayij and leave for 30 minutes at room
temperature.
When coals are red hot, dab meat with oil and place over fire. Cook until
seared on each side and raise grid or move meat to a cooler part of the
fire. Continue to cook until done to taste, though the Yemani taste is for
well-done meat. Brush occasionally with oil during cooking.
When cooked, season with salt and serve immediately.
Karen Mintzias
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