Suya (Spiced Grilled Beef Skewers)

Method

1. 1

   Grind the peanuts to a dry, sandy powder — stop before they turn to butter — then sift and mix with the paprika, cayenne, ginger, garlic powder, onion powder, bouillon and a pinch of salt to make yaji.

   💡 Pulse in short bursts and sift; any oily clumps will burn on the grill.

2. 2

   Toss the beef ribbons with the oil, then with two-thirds of the yaji, pressing it on so every slice is coated.

3. 3

   Let the meat absorb the spice for at least 30 minutes, or up to overnight in the fridge.

4. 4

   Thread the ribbons onto skewers in loose waves and grill over high heat, 3–4 minutes per side, until charred at the edges but still juicy.

   💡 Thin meat and fierce heat — suya should be kissed by flame, not slow-roasted.

5. 5

   Dust the hot skewers with the reserved yaji straight off the grill.

6. 6

   Serve wrapped in the traditional way: with raw onion rings, tomato and extra spice on the side.