by Susan Hanna
Suya is a spicy meat skewer from West Africa and this recipe from Food and Wine is a delicious way to marinate and grill beef. You can use short ribs or any grilling steak, thinly sliced. Marinate the beef in a savoury mixture of peanuts and spices for several hours, thread onto skewers and grill for a few minutes.
Avoiding Additives and Preservatives
Check the spices to make sure they don’t contain colour or anti-caking agents. For more recipes using all-natural ingredients, visit Eye for a Recipe.
- ½ cup (125 ml) unsalted roasted peanuts
- 1 tablespoon (15 ml) garlic powder
- 1 tablespoon (15 ml) onion powder
- 1 tablespoon (15 ml) chili powder
- 2 teaspoons (10 ml) ground ginger
- 1 tablespoon (15 ml) kosher salt, plus more for seasoning
- 1 tablespoon (15 ml) black pepper
- ¼ cup (60 ml) canola oil, plus more for brushing
- 1 ½ pounds (680 g) boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise
- 12 large wooden skewers, soaked in water 1 hour
- ½ lemon
- Sliced red onion, tomato, and cucumber, for serving
- Pulse peanuts in a food processor until finely chopped. Add garlic powder, onion powder, chili powder, ginger, salt, and pepper; pulse to combine. With processor running, gradually add oil until a thick paste forms.
- Combine short ribs and peanut mixture in a large bowl; toss to coat evenly. Cover and refrigerate at least 6 hours or up to overnight.
- Preheat a grill to medium-high (about 450°F/232°C), or heat a grill pan over medium-high, and brush grate with oil. Thread short ribs onto skewers, brush lightly with oil, and season lightly with salt. Grill, turning once or twice, until lightly charred and nearly cooked through, 3 to 5 minutes. Transfer to a platter; squeeze lemon half over skewers. Serve with sliced red onion, tomato, and cucumber.
From Food and Wine