Suya Nigerian Chicken Skewers Food

SUYA, WEST AFRICAN SKEWERS

Steps:

• Soak the skewers for at least 20 minutes totally submerged in water before using it to prevent burns.
• Heat the oven to 450°F. Lightly spray or oil baking sheet or roasting pan to prevent the suya from sticking to the pan.
• In a medium bowl, mix garlic powder, onion power, smoked paprika, white pepper, cayenne pepper, hot ground pepper and bouillon/maggi. Place mixture on a plate, Set aside.
• Peel roasted peanuts, then grind in a coffee grinder with skin on, until finely crushed. Do not grind the peanuts into paste. Add the ground peanuts into spice mixture.
• Pat the steaks dry with a paper towel. You want to have a completely dry steak before cooking. Slice the steak into a diagonal medium thin shape.
• Thread the steaks onto the skewers about 4 per skewer. Making sure the skewer is fully covered with slices of meat.
• Rub the steak skewer with spice mixture; on both sides. Line a roasting or baking sheet with foil paper. Place skewers on cookie sheet, then place on the roasting pan or baking sheet.
• Drizzle with oil and bake on for about 12-15 minutes.
• Optional -Towards the last 3 minutes of baking switch from baking to broiler setting. To get a nice crisp brown on the outside.

NIGERIAN SUYA

Steps:

• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
• If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
• Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).

WEST AFRICAN BEEF KABOBS

Steps:

• In the bowl of a food processor, grate the onion until it's finely chopped. Add the peanut butter, tomato paste, olive oil, all spice, salt, crushed red pepper and powdered ginger. Continue to blend until the mixture is well combined and smooth.
• Transfer the sauce from the blender to a large bowl. Add the beef to the sauce and toss to coat. Cover and refrigerate for 20 minutes to allow the beef to marinade.
• When ready to grill, thread the beef onto wooden or metal skewers. Pour any leftover marinade on top of the beef kabobs.
• Preheat the grill to medium-high heat, and grease the grill with cooking spray.
• Cook on the preheated grill, flipping once, until meat is browned, about 10-15 minutes.

MARKET SUYA (NIGERIAN SKEWERS)

Steps:

• Make the spice blend:
• In a small bowl, combine all the spice blend ingredients until incorporated.
• Prepare the suya:
• In three separate bowls, place the shrimp, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour.
• Make the soubise:
• Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool.
• In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside.
• To finish:
• Light a grill or place a grill pan over medium-high heat. Skewer the shrimp, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the shrimp, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.

SUYA (NIGERIAN CHICKEN SKEWERS)

Steps:

• Mix all the dry ingredients together.
• Slice the chicken into thin pieces. Sprinkle with the seasoning mix, and allow to sit for 5 minutes.
• Thread the chicken onto skewers and brush with the oil.
• Grill or broil for 3 minutes on each side, or until chicken is cooked through.
• Note: if using wooden skewers, soak them for at least half an hour before using to avoid burning!

CHICKEN SUYA

Steps:

• Soak the skewers totally submerged in water for at least 20 minutes before using them to prevent them from burning.
• Heat the oven to 450°F/230℃. Lightly spray or oil a baking sheet or roasting pan to prevent the suya from sticking to the pan.
• Mix garlic powder, onion powder, smoked paprika, white pepper, cayenne pepper, peanut butter, and bouillon or Maggi in a medium bowl.
• Pat the chicken thighs dry with a paper towel. You want your chicken completely dry before cooking. Slice the chicken into diagonal medium-thin slices. Sprinkle with salt to taste, if desired.
• Thread the chicken onto the skewers, about four per skewer. Make sure to cover the skewer with the chicken slices.
• Brush the chicken skewer with the spice mixture on both sides. Place skewers on the roasting pan or baking sheet.
• Drizzle with oil and bake on for about 20 minutes - rotating sides halfway through baking until chicken is fully cooked. Towards the last 3 minutes of baking, switch from baking to broiler setting to get a nice crisp brown outside.
• Serve warm and pair these chicken suya with African Pepper Sauce and onions.

NIGERIAN BEEF SUYA (SPICED GRILLED SKEWERS) RECIPE

Steps:

• For the Yajin Kuli: In a small mixing bowl, combine groundnut/peanut butter powder, ground ginger, sweet paprika, onion powder, kosher salt, garlic powder, cayenne pepper powder, ground grains of selim (if desired), cubeb pepper, and ground cloves. Whisk to mix thoroughly, about 30 seconds. Set aside.
• For the Suya: Wrap beef tightly in plastic wrap and place on a plate or small baking sheet and set in the freezer until the beef is partially frozen and firm to the touch, 15 to 30 minutes. Using a sharp chef's knife or slicing knife, slice beef against the grain into 2-inch-long, 1-inch-wide, and 1/8-inch-thick strips. (The easiest and most efficient way to do this is to start by portioning the beef into 2-inch-wide by 1-inch-thick pieces, and then slicing those pieces crosswise into 1/8-inch-thick strips.)
• Place sliced beef in large mixing bowl and drizzle peanut oil over it. Sprinkle 1/2 cup of yajin kuli over the beef and carefully toss and massage spice rub into beef until it is evenly coated. Cover, place in refrigerator, and allow beef to marinate for at least 30 minutes and up to 8 hours.
• Working with one piece of beef at a time, thread beef onto skewers, piercing each piece through twice to secure it, then bunching meat tightly together like an accordion. Continue threading beef onto skewer, making sure it's bunched tightly together, leaving no parts of the skewer exposed except for a 2-inch handle at the bottom and the pointy tip at the top. Repeat skewering process with remaining beef.
• If Using Skewer-Specific Grill Setup: Set up grill for skewers, making sure to adjust distance between bricks to the length of your skewers. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly in the channel between bricks.
• Place skewers directly over the hot coals, balancing them on top of the bricks, with the handles overhanging the bricks closest to you, and the tips balancing on the farther wall of bricks. Cook, turning frequently, until beef is lightly charred and a piece of beef looks cooked through when removed and cut in half, about 8 minutes. If flare-ups occur, move the skewers around as needed to get them away from the flames. Transfer to serving platter and let rest 2 to 3 minutes (see note).
• If Using Conventional Charcoal or Gas Grill: Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and spread coals evenly over half of coal grate. Alternatively, set half the burners of a gas grill to high heat. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate.
• Place skewers on grate and cook over direct heat, turning once, until charred on both sides and a piece of beef looks cooked through when removed and cut in half, about 8 minutes. Transfer to serving platter and let rest 2 to 3 minutes.
• For Serving: Serve with reserved yajin kuli, thinly sliced red onions, tomatoes, lime halves, crisp lettuce, and coriander leaves and tender stems.