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Inspired by suya, the smoky, spicy street food grilled all over Nigeria and West Africa, this beef is coated in a peanut and spice paste, threaded onto skewers with peppers and onion, and grilled until charred.
8 skewers. If you're using wooden ones, soak them in water for 20 minutes first so they don't burn.
1.
In a large bowl, mix the peanut butter, tomato purée, grated onion, garlic, ginger, water, half the oil, the spices, salt and pepper into a thick paste.
2.
Add the beef and stir until well coated. Cook straight away, or cover and marinate in the fridge for 20 minutes (or up to overnight).
3.
Thread the beef onto the skewers, alternating with the pepper and onion chunks.
4.
Lightly brush a grill pan with olive oil, and then heat over medium high.
5.
Grill the skewers, turning every 2–3 minutes, until the beef is charred at the edges and cooked to your liking (8–10 minutes). Keep an eye on them, as the peanut coating can catch.
6.
Serve with a bean salad for fibre.
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Storage information
Best eaten fresh. Cool leftover skewers within 2 hours, then cover and refrigerate for up to 2 days. Eat them cold or reheat until steaming hot.
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