Shawayuh (spiced charcoal grilled meat)

6    Thickly cut grilling steaks
           -OR- lamb chops
      3 ts Hawayij
           Oil; for basting
           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 for
  well-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