Grilled Camel Meat – GEORY KAVKAZ

1. INGREDIENTS (Serves 6–8)

• 1.5–2 kg camel meat, cut into thick steaks or large kebab-sized chunks
• 4–5 tbsp camel or beef fat (rendered or fresh) or high-heat oil
• 2 tsp coarse salt, 1 tsp freshly ground black pepper
• Optional aromatics: minced garlic, onion wedges, rosemary sprigs
• Charcoal or hardwood embers—no lighter fluid, no shortcuts

Note: Camel meat tends to be lean and firm. Fat is your ally—don’t skimp here.

2. PREPARE & SEASON

1. Bring meat to room temperature—cold cuts cook unevenly.
2. Pat dry with a clean towel—crisp sear starts from a dry surface.
3. Rub lightly with fat or oil, then season generously with salt and pepper.
4. Optionally, massage in chopped garlic or press in some onion wedges into the meat for subtle aroma.
5. Let rest 10–15 minutes while you prepare your fire.

3. BUILD THE FIRE (Embrace the Ember)

1. Arrange your charcoal or hardwood in a grill or pit and let it burn down to bright, glowing embers.

2. Avoid large flames—direct fire will over-charr—and no lighter fluid (we’re here for honest smoke).

3. Create heat zones: hottest center for searing, edges for finishing thicker pieces.

4. GRILLING THE FLAVOR

1. Place the seasoned camel meat over the hottest embers.

2. Let it sear undisturbed for 4–6 minutes, listening for a deep crackle.

3. Carefully rotate using tongs—no forks, no pierce—and grill the next side for another 4–6 minutes.

4. Thicker cuts? Move to the cooler embers to finish cooking to desired doneness (medium-rare to medium suggested for tenderness).

5. Repeat searing on any side that lost the crust.

Aromatics tip: Nestle aromatic garlic or herb sprigs beside, not on, your meat. They’ll smoke and perfume without overheating.

5. REST, SLICE & SERVE

1. Remove meat from heat and transfer to a board. Cover loosely with foil for 8–10 minutes—this resting keeps juices where they belong.
2. Slice against the grain into thick, rustic slabs or kebab-friendly cubes.
3. Plate on a platter, optionally drizzle with melted fat or pan jus.
4. Serve with:
   • Flatbread or rustic pita for dipping
   • Pickled vegetables or a sharp salad for contrast
   • A smoky sauce like adjika or spicy tahini
   • A pot of strong tea or bold red wine

🔥 TIPS

• Fat + Fire = Flavor: Camel is lean—without fat, it dries out.
• Respect time: Let embers mature, let meat rest—never rush.
• No fuss seasoning: Salt, fire, and fat reveal the meat’s true soul.
• Listen & smell: The crackle, the aroma—you’re cooking by senses, not timers.
• Communal eating: Serve on a board, pass bread, break meat by hand—this is sharing as ritual.