Shawayuh (Spiced Charcoal Grilled Meat) - Aymen Tanazefti
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Shawayuh (Spiced Charcoal Grilled Meat)

Shawayuh (Spiced Charcoal Grilled Meat)


Yield: 6 Servings
1 karen mintzias
6 thickly cut grilling steaks
-or- lam,b chops
3 t hawayij
1 oil,for basting
1 salt
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 forwell-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

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