Shawayuh

Directions

1. 1
   Slit fat selvedge on steaks or chops to prevent meat curling while cooking.
2. 2
   Sprinkle meat on each side with hawayij and leave for 30 minutes at room temperature.
3. 3
   When coals are red hot, dab meat with oil and place over fire.
4. 4
   Cook until seared on each side and raise grid or move meat to a cooler part of the fire.
5. 5
   Continue to cook until done to taste, though the Yemani taste is for well-done meat.
6. 6
   Brush occasionally with oil during cooking.
7. 7
   When cooked, season with salt and serve immediately.