Nigerian Suya Platter

Ingredients

• 1 cup roasted unsalted peanuts
• 2 tablespoons smoked paprika
• 1.5 tablespoons cayenne pepper
• 1 tablespoon ground ginger
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1.5 teaspoons kosher salt
• ½ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1.25 pounds boneless beef sirloin steak
• 1 pound boneless skinless chicken breasts
• 1 pound large raw shrimp, peeled and deveined
• 2 whole fresh lime
• 3 medium fresh tomatoes
• 1 large red onion
• ¼ cup fresh cilantro, roughly chopped

Instructions

1. 1

   Make the suya spice rub: Pour 1 cup of roasted unsalted peanuts into a food processor and pulse until finely ground but still slightly textured — you want small crumbs, not a smooth paste. Transfer to a shallow bowl and whisk in 2 tablespoons smoked paprika, 1.5 tablespoons cayenne pepper, 1 tablespoon ground ginger, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1.5 teaspoons kosher salt, and 0.5 teaspoon black pepper. Drizzle in 3 tablespoons extra-virgin olive oil and stir until the mixture resembles wet sand and clings together when squeezed — this helps it adhere to the proteins.

2. 2

   Prepare the beef: Pat 1.25 pounds boneless beef sirloin completely dry with paper towels. Using a sharp knife, slice against the grain into 1/4-inch-thick strips, about 4-5 inches long — slicing thin ensures quick, even cooking. Lay the strips on a cutting board.

3. 3

   Prepare the chicken: Pat 1 pound boneless skinless chicken breasts dry. Place each breast flat on the cutting board and, using the heel of your hand, press down firmly to pound them to an even 1/2-inch thickness — this ensures they cook at the same rate as the beef. Cut each breast into 3-inch-wide strips.

4. 4

   Prepare the shrimp: Pat 1 pound of large raw peeled and deveined shrimp dry with paper towels. Leave them whole — their smaller size means they cook faster than the beef and chicken, so you can add them to the grill later.

5. 5

   Coat the beef and chicken: Working in batches, press each beef strip and chicken strip firmly into the suya rub on both sides, using your fingers to ensure the spice mixture really clings to the surface. Arrange them on a clean plate or cutting board. Do not add the shrimp to the rub yet — you'll coat them just before grilling so the moisture doesn't make the spices fall off.

6. 6

   Prepare the vegetables: Slice 3 medium fresh tomatoes into 1/4-inch-thick rounds. Slice 1 large red onion into thin rings. Cut 2 fresh limes into wedges. Roughly chop 0.25 cup fresh cilantro. Arrange everything on a serving platter or in small bowls.

7. 7

   Heat your grill to medium-high heat. If using a charcoal grill, let the coals burn down until they glow orange and you can hold your hand 4 inches above the grate for only 3-4 seconds. If using a gas grill, preheat for 10 minutes with the lid closed, then open and brush the grates with an oiled towel.

8. 8

   Grill the beef: Working quickly, lay the spiced beef strips directly on the hot grate in a single layer — they should sizzle immediately upon contact. Grill for 1.5 to 2 minutes per side until charred on the outside and medium-rare inside, with a nice caramelized crust. The spice coating should smell intensely smoky and aromatic. Transfer the cooked beef to a clean plate and tent loosely with foil to keep warm.

9. 9

   Grill the chicken: Place the pounded chicken strips on the grill. They will take slightly longer than the beef — cook for 2.5 to 3 minutes per side until golden brown with char marks and the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part. The spice crust should be deeply caramelized. Transfer to the plate with the beef.

10. 10

    Coat and grill the shrimp: While the chicken is finishing, press the raw shrimp into the remaining suya rub on both sides — they only need a thin coating. Once the chicken is done, arrange the shrimp on the grill in a single layer. Grill for 1.5 to 2 minutes per side — you're looking for the shrimp to turn from gray to opaque pink with slight char on the edges. They will cook very quickly, so watch them closely to avoid overcooking.

11. 11

    Assemble the platter: Arrange the grilled beef, chicken, and shrimp on a large serving platter, grouping them by protein type for visual appeal. Scatter the tomato slices, red onion rings, and cilantro over and around the grilled items. Arrange the lime wedges on the side for squeezing. Serve immediately while everything is still hot and smoky.

Tools you’ll need

• food processor
• shallow bowl
• whisk
• cutting board
• sharp knife
• paper towels
• charcoal or gas grill
• grill grates
• instant-read thermometer
• tongs
• aluminum foil
• large serving platter

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