West African Suya Beef Platter
Grilled beef skewers coated in a fragrant peanut-spice crust and served with fresh vegetables and lime. Smoky, spiced, and deeply satisfying.
- Total time
- 35 min
- Servings
- 4
- Calories
- 485
- Protein
- 48g
Ingredients
- 2 lbs beef sirloin or chuck, cut into 1.5-inch cubes
- ¾ cup roasted unsalted peanuts, finely ground
- 2 teaspoons cayenne pepper
- 1 teaspoon paprika
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 2 whole limes, cut into wedges
- 1 set onion and tomato, diced; fresh herbs (cilantro or parsley), chopped
Instructions
- 1
Pat the beef cubes dry with paper towels by pressing each piece firmly — this helps them brown better on the grill.
- 2
Mince the garlic until the pieces are smaller than a grain of rice, about the size of pencil-tip dots.
- 3
In a small bowl, stir together the ground peanuts, cayenne pepper, paprika, minced garlic, and 0.5 teaspoons of salt until uniform.
- 4
Pour the olive oil onto a plate, then roll each beef cube in the oil until lightly coated on all sides.
- 5
Roll each oiled beef cube in the peanut-spice mixture, pressing gently so the coating sticks to the meat; set on a plate.
- 6
Thread the coated beef cubes onto skewers, leaving a quarter-inch gap between pieces so heat reaches all sides.
- 7
Heat a grill or grill pan over medium-high heat until you can hold your hand 2 inches above it for only 2–3 seconds.
- 8
Place the skewers on the hot grill and cook without moving for 3 minutes until the bottom is dark brown with char marks.
- 9
Rotate the skewers one quarter turn and cook for another 3 minutes until that side is dark brown and charred.
- 10
Repeat the rotation and cooking process two more times until all sides are deeply browned and the meat is firm but yields slightly to finger pressure, about 12 minutes total.
- 11
Transfer the skewers to a plate and rest for 2 minutes so the juices settle back into the meat.
- 12
Dice the onion and tomato into roughly quarter-inch cubes and place in a small serving bowl.
- 13
Chop fresh cilantro or parsley into quarter-inch pieces and scatter over the onion-tomato mixture.
- 14
Arrange the rested skewers on a serving platter with the vegetable mixture and lime wedges alongside for squeezing over the meat.
Tools you’ll need
- cutting board
- sharp knife
- small mixing bowl
- spoon
- plate
- metal or wooden skewers (4–6)
- grill or grill pan
- tongs
- paper towels
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