Suya Beef Kebabs (Chichinga)
Ingredients
2-3 tbsps Suya Spice Mix (or to taste)
½ tsp sea salt
30ml groundnut oil, plus extra to brush
50g fresh ginger, grated
500g British rump steak, cut into 1cm strips
1 tsp cayenne pepper
Handful fresh coriander leaves
2-3 red chillies, finely sliced
100g roasted peanuts, crushed (optional)
You’ll also need…
8-12 metal skewers, or wooden skewers soaked in water for
30 minutes
Method
In a non-metallic bowl, combine the suya spice mix with the sea salt, oil and fresh ginger. Add the beef strips, tossing well to evenly coat. Set aside to marinate for at least 30 minutes.
Meanwhile, light the barbecue and wait for the coals to glow white (or heat the grill to high). Thread 3-4 pieces of meat per skewer. Brush the meat with a little groundnut oil, then cook for 3-4 minutes on each side until lightly charred.
Serve the skewers scattered with cayenne pepper, coriander leaves, sliced chillies and peanuts, if using, and serve with Zoe’s peanut sauce on the side.