Thinly sliced beef flank marinated in spicy kuli-kuli substitute and grilled to perfection.
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Soak wooden skewers in water for at least 30 minutes to prevent burning during grilling.
In a medium bowl, combine the ground peanuts, ginger powder, cayenne, paprika, onion powder, garlic powder, bouillon, and salt to create the Yaji spice mix.
Place the thinly sliced beef strips into a large bowl and toss with the vegetable oil until evenly coated.
Generously coat each strip of beef in the Yaji spice mixture, pressing the spices into the meat so they adhere well.
Thread the seasoned beef strips onto the skewers in a zig-zag (accordion) fashion, keeping the meat relatively flat.
Preheat your grill or oven broiler to medium-high heat and lightly oil the grates.
Grill the skewers for 3-4 minutes per side, being careful not to overcook the thin slices, until the edges are slightly charred and crispy.
Remove from heat and let rest for 5 minutes; serve warm with extra spice mix and raw onion rings.
