Traditional Shakam Eezay Recipe: A Savory Delight from the Middle East

Ingredients

2 lbs of Lamb Chops
4 tablespoons of Olive Oil
3 large Garlic Cloves, minced
1 teaspoon of Cumin
1 teaspoon of Paprika
1/2 teaspoon of Black Pepper
1/2 teaspoon of Sea Salt
3 tablespoons of Fresh Lemon Juice
2 tablespoons of Freshly Chopped Parsley

Steps and instructions

Ensure the lamb chops are clean and dry.
In a bowl, mix together the olive oil, minced garlic, cumin, paprika, black pepper, sea salt, and fresh lemon juice to create a marinade.
Place the lamb chops in the marinade. Ensure they're fully covered in the mixture. Let them marinate for at least 30 minutes, or preferably overnight in the refrigerator.
Preheat your grill or stove pan over medium heat.
Once hot, add the lamb chops and cook for about 4-5 minutes on each side, until they're well browned and cooked to your desired level of doneness.
Once cooked, let the lamb chops rest for a few minutes before serving.
Garnish with freshly chopped parsley and serve.

Tools for making

Grill or Stove Pan - Used to cook the lamb chops
Bowl - Used to mix the marinade ingredients
Tongs - Used to handle and flip the lamb chops while cooking
Knife - Used to mince the garlic and chop the parsley
Measuring Spoons - Used to accurately measure the spices and lemon juice

Recipe variations

Replace lamb chops with beef steak or chicken breasts for a different protein option.
Add a teaspoon of smoked paprika for a smoky flavor.
Use different herbs such as rosemary or thyme instead of parsley.
Add sliced onions or bell peppers to the marinade for added flavor and texture.
For a spicier version, add a pinch of cayenne pepper or red pepper flakes to the marinade.
Grill the lamb chops with a honey glaze for a sweet and savory twist.
For a vegetarian option, substitute the lamb chops with firm tofu or portobello mushrooms.
Experiment with different marinade flavors by adding ingredients like ginger, soy sauce, or balsamic vinegar.
Serve the lamb chops with a side of mint yogurt sauce for a refreshing complement.

Recipe overview

Shakam Eezay is a traditional lamb chop dish that is a classic in Middle Eastern cuisine. With a rich blend of spices including garlic, cumin and paprika, these lamb chops offer a savory and delectable experience. The recipe is quite straightforward, involving a simple marinade and quick cooking time. The result is juicy, tender lamb chops that are bursting with flavor. Whether you're grilling outdoors or cooking on the stove, this dish is sure to delight. Garnished with fresh parsley, Shakam Eezay not only tastes great but looks appealing too. Prepare yourself for a culinary journey to the Middle East with this classic recipe.

Common questions

Can I use a different type of meat? Yes, you can use a different type of meat such as beef or chicken, but the cooking time may vary.
How long should I marinate the lamb chops? It is recommended to marinate the lamb chops for at least 30 minutes to allow the flavors to infuse. If possible, marinating them overnight in the refrigerator will result in even more flavorful chops.
Can I cook the lamb chops in the oven? Yes, you can bake the marinated lamb chops in a preheated oven at 400°F (200°C) for about 15-20 minutes or until they reach the desired level of doneness.
What can I serve with Shakam Eezay? Shakam Eezay can be served with a variety of side dishes such as rice, roasted vegetables, salad, or flatbread. It pairs well with Mediterranean-inspired flavors.
Can I freeze the marinated lamb chops? Yes, you can freeze the marinated lamb chops. Place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. Thaw them in the refrigerator before cooking.

Serving dishes and utensils

Grill or Stove Pan - For cooking the lamb chops.
Bowl - To mix the marinade ingredients.
Tongs - To flip and handle the lamb chops while cooking.
Knife - For mincing the garlic and chopping parsley.
Cutting Board - To safely chop the garlic and parsley.
Serving Platter - To present and serve the cooked lamb chops.

Origin stories

Shakam Eezay, a delightful dish savored and celebrated in the heart of the Middle East, shares a symphony of flavors originating from centuries-old Bedouin traditions. The very name, Shakam Eezay, translates to 'easy meat', hinting at its simplicity and the swift mastery it offers to even the culinary novice. This dish, typified by succulent lamb chops marinated in an aromatic blend of spices and herbs, is a testament to the Bedouin's resourcefulness and respect for their livestock. Lamb was not only a source of wool and milk, but also a provider of meat for special occasions. With the desert as their kitchen and the sky as their ceiling, the Bedouin people would prepare Shakam Eezay over an open fire, infusing the meat with an unmistakable smoky essence. Today, this dish stands as a warm invitation to partake in a shared heritage and to appreciate the simple joy of a meal lovingly prepared.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.