Shawayuh
Yield
6 servingsPrep
20 minCook
30 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
beef, steak
grilling |
*
|
| 1 | x |
vegetable oil
for basting |
*
|
| 1 | x |
salt
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | each |
beef, steak
grilling |
*
|
| 1 | x |
vegetable oil
for basting |
*
|
| 1 | x |
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.
