Goat Shiwa
Lamb shishkabob - contributed by L. J. Spencer, Jr.

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
Mix ingredients to together and let sit for 1 to 2 hr. Thread meat on skewers. Grill over charcoal or roast until done.

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.

Metric, Celsius, & Gas Mark Equivalencies

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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Goat Shiwa © 1999 L. J. Spencer, Jr. | This page © 2000 James L. Matterer

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