• Yield: 6
  • Serving: 4
  • Prep time: 15 m
  • Cook time: 20 m
  • Ready in: 35 m
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With the peanuts and spices, I guess these kebabs are the African equivalent of Indonesian satay. Except here the peanuts are ground to a powder and rubbed all over the meat rather than turned into a dipping sauce. The chicken stock cube may seem like an odd addition, but it’s really authentic and suya just wouldn’t be suya without it.

Note: you will need to begin this recipe the day before you want to eat, if you wish to marinate the beef overnight.


Step by Step Methods

  • Step No 1

    For the suya rub, place the peanuts in a dry frying pan and set over a medium heat. Toast until a deep golden colour, about 3 minutes, then tip into a spice mill. Pulse until ground, but take care not to over-pulse or they will turn into a paste. Tip the ground peanuts into a bowl and stir through the chilli powder, white pepper, garlic powder, onion powder, crumbled stock cube, paprika and salt. You want the suya rub to be an evenly mixed powder.

  • Step No 2

    Sprinkle the suya rub on to a large flat plate and roll the beef strips in it, covering them as evenly as possible in the spices. Set on to a plate, cover and chill in the fridge for at least an hour, or overnight if you have time. Discard any leftover rub as it has been in contact with raw meat.

  • Step No 3

    When you are ready to cook, thread the beef on to the skewers and drizzle over a little oil. Fire up your barbecue or griddle pan until hot. Cook the skewers for about 8–10 minutes, turning regularly, until deeply coloured on the outside. Serve immediately with a squeeze of lemon juice.

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