Beef Suya Skewers with Onion-Tomato Salad

Name: Beef Suya Skewers with Onion-Tomato Salad
Total time: 50 min
Yield: 4 servings
Cuisine: Nigerian & West African
Ingredients: 1½ lb sirloin or flank steak, sliced ¼ inch thick; ¾ cup roasted unsalted peanuts; 1 red onion, thinly sliced; 2 Roma tomatoes, sliced; ½ English cucumber, sliced; 1½ cups rice; 2 tbsp oil; 2 tsp smoked paprika; 1 tsp cayenne; 1 tsp ground ginger; 1 tsp garlic powder; 1 tsp onion powder; 1 beef bouillon cube; salt

DinnerNigerian & West African50 minServes 4790 kcal52 g protein

Photo: WhisperToMe · CC0 · source

Nigeria's beloved street-grill skewers: thin beef caked in yaji, a smoky, peppery ground-peanut rub, charred hot and piled with raw onion, tomato and cucumber.

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Ingredients

1½ lb sirloin or flank steak, sliced ¼ inch thick
¾ cup roasted unsalted peanuts
1 red onion, thinly sliced
2 Roma tomatoes, sliced
½ English cucumber, sliced
1½ cups rice

From your pantry: 2 tbsp oil, 2 tsp smoked paprika, 1 tsp cayenne, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp onion powder, 1 beef bouillon cube, salt.

Instructions

Soak 10 to 12 wooden skewers in water. Start the rice.
Make the yaji: pulse the peanuts in a food processor or spice grinder with the paprika, cayenne, ginger, garlic powder, onion powder, crumbled bouillon and 1 tsp salt to a fine, sandy powder. Stop before it turns into butter.
Toss the beef with the oil and a pinch of salt, then with about two-thirds of the yaji until well coated. Rest 20 minutes (or up to overnight in the fridge).
Thread the beef onto the skewers in folds. Heat the oven broiler with the rack 4 inches from the heat, or heat a grill to high. Cook the skewers on a foil-lined sheet until charred at the edges and just cooked, 3 to 4 minutes per side.
Pile onto a platter with the onion, tomato and cucumber, dust with the remaining yaji and serve with the rice.

Tip: Freeze the steak for 30 minutes before slicing; it firms up and slices paper-thin, which is how suya stays tender over high heat.