Shawayuh (spiced Charcoal Grilled Meat) Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
6: Thickly cut grilling steaks OR- lamb chops,
3 tsp: 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.
Source: The Complete Middle East Cookbook by Tess Mallos Typed for
you by Karen Mintzias
Source from luhu.jp
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.
Source: The Complete Middle East Cookbook by Tess Mallos Typed for
you by Karen Mintzias
Source from luhu.jp