Shawayuh
Submitted by carzoes
Shawayuh is Yemeni-style grilled steak seasoned with hawayij spice blend and cooked over hot coals. Simple, bold, and smoky with just meat, spice, oil, and fire. Authentic Middle Eastern barbecue.
YIELD
6 servingsPREP
20 minCOOK
30 minREADY
1 hrsIn Yemen, grilling meat is stripped down to what matters most: quality cuts, a potent spice blend, and blazing hot coals. Shawayuh is the embodiment of that philosophy. Steaks or chops get rubbed with hawayij, the traditional Yemeni spice mix, and left to sit at room temperature while the flavors sink in.
Over red-hot coals, the meat sears hard and fast, then moves to a cooler zone to finish cooking. Oil gets brushed on throughout to keep things moist and help the surface crisp. Salt comes only at the end.
Yemeni tradition calls for well-done meat, but cook it to your liking. The hawayij does the heavy lifting either way.
Kitchen Tips
- Slit the fat edge on steaks or chops to prevent curling over the heat
- Let the hawayij sit on the meat for a full 30 minutes at room temperature before grilling
- Sear over the hottest part of the fire first, then move to indirect heat to finish
- If you can’t find hawayij, blend cumin, black pepper, turmeric, and cardamom as a base
Ingredients
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.
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