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.
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Grill
Heat a griddle pan over high heat until smoking, about 2 minutes. Lay skewers on the hot pan in a single layer (work in batches if needed), cook 2 to 3 minutes per side, turning twice, until deeply charred on all surfaces with a slight pink centre.
Rest and plate
Remove skewers from heat; rest 2 minutes. Divide sliced onion and tomato between 2 plates, lay 2 skewers per plate 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.