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.
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.
L. J. Spencer, Jr. lives in Williamsport, Pennsylvania, where is an active and long-time member of The Society for Creative Anachronism. His SCA feasts are well-known for being both delicious and authentic, and he is a major contributor to the SCA-Cooks Discussion Group.
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