Alternating chunks of ripe plantain and beef coated in a spicy savory rub.
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Soak wooden skewers in water for at least 30 minutes to prevent burning on the grill.
In a medium bowl, whisk together the peanut powder, ginger, garlic, paprika, cayenne, onion powder, and bouillon to create the Suya spice (Yaji).
Toss the beef cubes in 2 tablespoons of oil and then coat thoroughly with half of the Suya spice mix.
Lightly fry the plantain rounds in a pan with a little oil for 1-2 minutes per side until just golden but not fully soft; this helps them stay on the skewer.
Thread the skewers, alternating between a piece of spiced beef, a plantain round, and a chunk of red onion until the skewer is full.
Brush the assembled kebabs with the remaining oil and sprinkle the rest of the Suya spice over the plantains and onions.
Preheat a grill or griddle pan to medium-high heat and grill the kebabs for 4-5 minutes per side until the beef is cooked through and the plantains are caramelized.
Remove from heat and let rest for 3 minutes before serving with extra spice on the side.
