Nigerian Suya Beef Skewers with Spicy Yaji Peanut Rub

Soak wooden skewers in water for 30 minutes while you make the yaji spice.

Serves 4

Ingredients

• 2 lb beef sirloin, thinly sliced against the grain
• 1 cup roasted peanuts, finely ground
• 2 tbsp smoked paprika
• 1 tbsp cayenne pepper
• 1 tbsp ground ginger
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp ground bouillon
• 1/4 cup neutral oil
• 1 large red onion, cut into wedges
• 2 tomatoes, cut into wedges
• 1 lime, cut into wedges
• Salt, to taste

Instructions

1. Soak wooden skewers in water for 30 minutes while you make the yaji spice.
2. Stir the ground peanuts, smoked paprika, cayenne, ginger, garlic powder, onion powder, bouillon and a good pinch of salt together to make the suya rub.
3. Toss the sliced beef with the oil, then dredge each piece thoroughly in half of the yaji rub and thread onto the skewers in loose ribbons.
4. Heat a grill to high and oil the grates well.
5. Grill the skewers, turning often, until charred at the edges and just cooked through, about 6 to 8 minutes.
6. Grill the onion and tomato wedges alongside until blistered and smoky.
7. Pull the skewers off the fire, dust immediately with a little more of the dry yaji rub, and serve with the grilled onion, tomato and lime wedges to squeeze over.
8. Suya is the king of Nigerian street food, sold sizzling from open grills along roadsides from Lagos to Kano late into the night, its smoke perfuming whole neighborhoods. The magic is in the yaji, a fiery peanut spice blend dusted on both before and after grilling, and recreating it over a backyard fire brings that bustling, charcoal-scented energy of a Nigerian night market straight to your cookout.

Nutrition (estimated, per serving)

• Calories: 560 kcal
• Protein: 52g
• Fat: 34g
• Carbohydrates: 12g
• Fiber: 3g
• Sugar: 5g
• Sodium: 680mg