West African Yaji Beef Kabobs

Ingredients

• 1.5 lbs Sirloin or Flank Steak, cut into 1-inch cubes
• 0.5 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
• 0.5 teaspoon Salt

Instructions

1. 1

   If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.

2. 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. 3

   Place the beef cubes in a large bowl and toss with 2 tablespoons of vegetable oil until evenly coated.

4. 4

   Generously coat the beef with the Yaji spice mixture, pressing the spices into the meat to ensure they adhere.

5. 5

   Thread the seasoned beef and red onion chunks onto the skewers, alternating between meat and onion.

6. 6

   Preheat your grill or broiler to medium-high heat and lightly grease the grate with the remaining oil.

7. 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. 8

   Let the kabobs rest for 5 minutes before serving with extra Yaji spice and sliced raw onions on the side.