Ingredients
- 700g sirloin, rump or flank steak, sliced thinly
- 80g roasted peanuts
- 1 tsp smoked paprika
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1/2 tsp ground cloves
- 1 small onion, roughly chopped
- 3 garlic cloves
- 1 thumb-sized piece fresh ginger
- 1 red chilli
- 1 red pepper, roughly chopped
- 2 spring onions
- 1 tbsp neutral oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- To Serve:
- Sliced tomato
- Red onion
- Cucumber
- Lemon wedges
- Extra suya spice
- Flatbreads, optional
Nutrition (per serving)
- Calories: 480
- Protein: 42g
- Fat: 29g
- Carbs: 12g
Method
- Soak wooden skewers in cold water for 30 minutes if using.
- Blitz the peanuts with the dry spices until coarse, not oily.
- Blend the onion, garlic, ginger, chilli, red pepper, spring onions and oil into a paste.
- Mix the peanut spice with the paste, salt and pepper.
- Coat the thinly sliced beef in the marinade.
- Cover and marinate for 3 hours.
- Thread the beef onto skewers.
- Cook over a hot BBQ, grill or griddle for 2 to 3 minutes per side until charred and cooked through.
- Serve with tomato, onion, lemon and extra spice.
Notes
Thin slicing is important here. Suya should cook fast, with a good char and tender centre. Don’t blend the peanuts too far or they will turn into peanut butter.