Original recipe from The Andalusian Cookbook/A Collection of Medieval and Renaissance Cookbooks Vol. II, David Freidman:

Recipe for a Pot-Grill*, Good for the Old, the Delicate of Body and for Weak Stomachs. Take young fat meat, cut it small in a clean pot with a little salt, pepper, thyme, a little murri nagi, 2 cloves of garlic, and what oil is wanting. Place it in on a moderate fire and stir it until it is done and spent.

*Note: The word is Shiwa, which was the medieval word for shishkabab; the sense seems to be that it is cooked in a pot, rather than direstly over the flame, but seasoned like grilled meat.

Modern recipe:

• 1 LB Goat meat, cubed 
• 1/2 tsp. Salt
• 1/4 tsp. Black pepper ground
• 1 tsp. Thyme 
• 1 tsp. Byzantine murri naqi 
• 2 cloves Garlic, mashed to a paste 
• 1 T Oil 
• 8 Skewers

Notes on the recipe:

I used the original recipe as a source for an actual Shiwa recipe, using the seasonings as a 'marinade' and then grilling the kabobs.