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-> [Beef, Grilled, Lamb & Mutton] -> [Shawayuh (spiced charcoal grilled meat) Recipe] |
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Shawayuh (spiced charcoal grilled meat)
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| Artist: |
_ |
| Categories: |
Beef, Grilled, Lamb & Mutton |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| | Karen Mintzias | | 6
| | Thickly cut grilling steaks | | | -OR- lamb chops | | 3
| tsp | Hawayij | | | Oil, for basting | | | Salt |
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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. |
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