Suya Bowl Recipes

Steps:

• Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
• Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
• Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.

Steps:

• Make the spice blend. In a small bowl, combine all the spice blend ingredients until incorporated. Reserve 3 tablespoons for garnish.
• Prepare the suya. Place the beef in a large bowl. Add the spice blend and mix well to coat the meat. Cover the bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour if time allows.
• Place a grill pan over medium-high heat. Brush the grill pan with oil. Grill in batches, turning occasionally, until cooked through, 2 to 3 minutes. Sprinkle with the remaining 3 tablespoons spice blend.

Steps:

• Place peanuts in a food processor; process until finely chopped. Add paprika, onion powder, ginger, pepper flakes and garlic powder; pulse until combined., Place beef in a large bowl or shallow dish. Drizzle with oil; sprinkle with salt. Toss to coat. Add peanut mixture; turn to coat. Refrigerate, covered, for 2 hours. Drain beef, discarding marinade., Thread beef onto metal or soaked wooden skewers. Grill, covered, over medium-high heat until beef reaches desired doneness, 10-15 minutes, turning occasionally. Serve with onion, tomato and cilantro.

Steps:

• Lay several strips of meat on a piece of plastic wrap, leaving about 1/2 inch between each slice, and top with another piece of plastic wrap. Pound the meat strips with a rolling pin or the bottom of a heavy frying pan until 1/8-inch thick. Repeat this process until all the meat has been flattened. Set aside.
• In a medium bowl, combine 1/4 cup peanut oil and 2 tablespoons suya spice blend with ginger and garlic. Add beef, toss to coat and season with 2 teaspoons salt. Cover with plastic wrap, and let marinate in the fridge for 4 to 12 hours.
• Heat a gas grill or grill pan over medium-high, and brush with peanut oil.
• Skewer the beef pieces on 12 individual presoaked wooden or metal skewers, wiping off any excess marinade. Brush the meat generously with more peanut oil and set the skewers on a baking sheet.
• Working in batches if necessary, grill the beef skewers until meat is cooked through and lightly charred on both sides, 3 to 4 minutes per side. Transfer the skewers to a platter and sprinkle with more suya spice blend. Repeat until all the beef has been grilled.
• Place the tomato and onion slices in a bowl and squeeze lime juice all over. Season with salt and allow to sit for 10 minutes. Strain any excess liquid.
• Top skewers with red onion and tomatoes, sprinkle with toasted peanuts, and serve with additional suya spice, for dipping.