West African Yaji Beef Kabobs
Succulent beef skewers coated in a spicy, nutty Suya spice blend made from roasted peanuts and traditional spices.
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Ingredients
- 1 1/2 lbs Sirloin or Flank Steak, cut into 1-inch cubes
- 1/2 cup Roasted Peanuts, finely ground
- 1 tablespoon Ground Ginger
- 1 teaspoon Cayenne Pepper
- 1 tablespoon Paprika
- 1 teaspoon Onion Powder
- 1 teaspoon Garlic Powder
- 1 teaspoon Bouillon Powder (Beef or Chicken)
- 3 tablespoons Vegetable Oil
- 1 large Red Onion, cut into chunks
- 1/2 teaspoon Salt
Instructions
- 1
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- 2
In a medium bowl, combine the ground peanuts, ginger, cayenne, paprika, onion powder, garlic powder, bouillon, and salt to create the Yaji (Suya) spice mix.
- 3
Place the beef cubes in a large bowl and toss with 2 tablespoons of vegetable oil until evenly coated.
- 4
Generously coat the beef with the Yaji spice mixture, pressing the spices into the meat to ensure they adhere.
- 5
Thread the seasoned beef and red onion chunks onto the skewers, alternating between meat and onion.
- 6
Preheat your grill or broiler to medium-high heat and lightly grease the grate with the remaining oil.
- 7
Grill the kabobs for 3 to 5 minutes per side, or until the beef reaches your desired level of doneness and the spices form a fragrant crust.
- 8
Let the kabobs rest for 5 minutes before serving with extra Yaji spice and sliced raw onions on the side.
Nutrition per Serving
410
Calories
38g
Protein
9g
Carbs
26g
Fat
2g
Fiber
3g
Sugar
680mg
Sodium
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