Fusion Kitchen · Dinner
Spicy Grilled Beef Skewers with Peanut Crust
Suya Beef Skewers with Scotch Bonnet Mayo
A West African street food classic, sirloin beef threaded on skewers and coated in a suya spice blend of groundnut, ginger, and paprika then grilled hard until the crust is deeply caramelised and smoky, served with a scotch bonnet mayo and sliced raw onion and tomato in the roadside tradition.
$$
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
42gFat
45gCarbs
8gSugar
6gFiber
820mgSodium
82mgChol
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Instructions
1
Prep
Mix mayonnaise, minced scotch bonnet, grated garlic, lime juice, and a pinch of salt; refrigerate. Combine groundnut powder, smoked paprika, ginger, garlic powder, onion powder, coriander, cumin, cayenne, and salt in a bowl, stir in oil to form a paste. Thread beef cubes onto 4 skewers. Coat beef thoroughly with suya paste, pressing firmly. Slice red onion and tomatoes; have coriander, lime wedges, and flatbreads ready.
2
Grill
Heat a griddle pan over high heat until smoking, about 2 minutes. Lay skewers on the hot pan in batches if needed, cook 2 to 3 minutes per side, turning twice, until deeply charred on all surfaces with a slight pink centre.
3
Rest and plate
Remove skewers from heat; rest 2 minutes. Arrange sliced onion and tomato on two plates, lay skewers alongside, spoon scotch bonnet mayo over the beef, scatter fresh coriander on top, and serve with lime wedges and warm flatbread.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g (14.1 oz) beef sirloin
- 6 tbsp roasted groundnut powder
- 3 tsp smoked paprika
- 1.5 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp cayenne pepper
- 2.5 tsp fine sea salt
- 3 tbsp neutral oil
- 6 tbsp mayonnaise
- 0.5 scotch bonnet chilli
- 2 tsp lime juice
- 0.5 garlic clove
- 1 medium red onion
- 2 medium tomatoes
- 10g (small handful) fresh coriander
- 2 limes
- 2 flatbreads