Grilled Lamb Suya Skewers with Peanut Spice Rub

Name: Grilled Lamb Suya Skewers with Peanut Spice Rub
Total time: 40 min
Yield: 3 servings
Cuisine: International
Ingredients: 1 lb (450 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes; 3 garlic cloves, finely chopped; 1 large onion, coarsely grated; 1 tablespoon paprika; 1 teaspoon ground coriander; 1 teaspoon ground cumin; 1 teaspoon cayenne pepper or scotch bonnet powder, to taste; 2 tablespoons garlic powder; 1 teaspoon ground ginger; 1 teaspoon chicken bouillon powder; 2 tablespoons vegetable oil; Salt and black pepper; 1/2 cup (50 g) finely ground roasted peanuts or peanut powder; 2 tablespoons paprika; 1 tablespoon ground ginger; 2 teaspoons cayenne pepper or scotch bonnet powder; 1 tablespoon onion powder; 1 teaspoon garlic powder; 1/2 teaspoon ground cumin; 1 teaspoon dried thyme; 1/2 teaspoon chicken bouillon powder; Pinch of salt; Sliced red onion and tomatoes; Jollof rice and fried plantain (optional)

Wassafatouma

Recipe Contributor

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40 mins

3 Servings

Suya is a West African street food of thinly cut, heavily spiced meat grilled over high heat. Here cubes of lamb shoulder are marinated, grilled and then dusted with a smoky peanut spice mix, which gives them a nutty, fiery crust. Serve with sliced onion and tomato, or with jollof rice and fried plantain for a full meal.

Grilled Lamb Suya Skewers with Peanut Spice Rub

Ingredients

24 Items

For the marinade
1 lb (450 g) boneless lamb shoulder, cut into 1-inch (2.5 cm) cubes
3 garlic cloves, finely chopped
1 large onion, coarsely grated
1 tablespoon paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon cayenne pepper or scotch bonnet powder, to taste
2 tablespoons garlic powder
1 teaspoon ground ginger
1 teaspoon chicken bouillon powder
2 tablespoons vegetable oil
Salt and black pepper
For the suya spice mix
1/2 cup (50 g) finely ground roasted peanuts or peanut powder
2 tablespoons paprika
1 tablespoon ground ginger
2 teaspoons cayenne pepper or scotch bonnet powder
1 tablespoon onion powder
1 teaspoon garlic powder
1/2 teaspoon ground cumin
1 teaspoon dried thyme
1/2 teaspoon chicken bouillon powder
Pinch of salt
To serve
Sliced red onion and tomatoes
Jollof rice and fried plantain (optional)

Preparation Steps

1Step 1

In a large bowl, stir together the garlic, grated onion, paprika, coriander, cumin, cayenne, garlic powder, ginger, bouillon powder and oil. Season with black pepper and a small pinch of salt.

2Step 2

Add the lamb and turn it until every piece is coated. Cover and refrigerate for at least 2 hours, or overnight for the best flavor.

3Step 3

Mix all the suya spice mix ingredients in a small bowl and set aside.

4Step 4

Heat a grill or broiler to medium-high, or light a charcoal grill and wait until the coals are covered in white ash. If using wooden skewers, soak them in water for 30 minutes first.

5Step 5

Thread the lamb onto skewers, leaving a small gap between pieces so they cook evenly. Grill for 6 to 8 minutes per side, until well browned outside. Lamb is medium at 145°F (63°C) in the center; cook longer if you prefer it more done.

6Step 6

While the lamb is still hot, sprinkle it generously with the suya spice mix, pressing gently so it sticks.

7Step 7

Serve right away with sliced onion and tomatoes, and extra spice mix on the side.

Tips & Variations

Grate the onion rather than chopping it so its juices help tenderize the lamb and the marinade clings to the meat.
Beef sirloin or boneless chicken thighs work well too; cook chicken to 165°F (74°C). Leave out the peanuts for a nut-free version.
Refrigerate leftover lamb in a covered container for up to 3 days and reheat until steaming hot. The dry spice mix keeps in a sealed jar for about 1 month.

Grilled Lamb Suya Skewers with Peanut Spice Rub

Preparation Steps

Tips & Variations

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