Fusion Kitchen · Lunch
Suya Spiced Lamb Skewers with Sofrito Rice
A Spanish-West African fusion plate, lamb shoulder skewers rubbed in a suya spice blend of groundnut, ginger, and paprika then grilled hard and served over a Spanish sofrito rice so the West African fire-grill tradition and the Iberian slow-cooked sauce base meet in one cohesive dish.
$$
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
32gFat
62gCarbs
8gSugar
4gFiber
745mgSodium
105mgChol
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Instructions
1
Prep
Mix groundnut powder, smoked paprika, ginger, garlic powder, onion powder, coriander, cayenne, and salt in a bowl. Cut 360g lamb into cubes and coat with spice mixture and 2 tbsp neutral oil; set aside 10 minutes. Dice onion, red pepper, and tomatoes. Mince garlic. Slice red onion. Chop coriander. Cook 180g jasmine rice to packet instructions.
2
Saute
Heat 3 tbsp olive oil in a medium frying pan over medium heat. Add diced onion and red pepper; cook 5–6 minutes until softened. While rice cooks, add minced garlic, tomato paste, and 0.5 tsp smoked paprika; stir 2 minutes until paste darkens. Remove from heat.
3
Build
Fold sofrito through cooked rice; season with 0.5 tsp salt and keep warm. Thread marinated lamb onto 4 pre-soaked wooden skewers, distributing evenly (2 skewers per person).
4
Char
Heat a griddle pan over highest heat until smoking. Cook lamb skewers in batches if needed, 3–4 minutes per side until deeply charred on all surfaces and just cooked through, turning once.
5
Plate
Spoon sofrito rice onto two plates. Lay 2 lamb skewers alongside each portion. Top with sliced red onion, diced tomato, and fresh coriander. Serve with lime wedges.
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
- 360g (12.7 oz) boneless lamb shoulder
- 4 tbsp roasted groundnut powder
- 3 tsp smoked paprika
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp ground coriander
- 0.5 tsp cayenne pepper
- 1.5 tsp fine sea salt
- 5 tbsp neutral oil
- 180g (6.4 oz) jasmine rice
- 3 tbsp olive oil
- 1 medium onion
- 2 garlic cloves
- 1 medium red pepper
- 2 tbsp tomato paste
- 0.5 medium red onion
- 2 small fresh tomatoes
- 10g (small handful) fresh coriander
- 2 limes