West African Beef Kabobs (Suya)
User Reviews
5
-
Prep Time
10 mins
-
Cook Time
15 mins
-
Resting Time
20 mins
-
Total Time
45 mins
-
Servings
4 servings
-
Calories
247 kcal
-
Course
Main Course, Dinner
-
Cuisine
African
West African Beef Kabobs (Suya)
Description
West African Beef Kabobs (Suya) bring together cubed NY strip steak coated in a smooth, spicy peanut-based marinade. The marinade combines fresh onion pureed with peanut butter, tomato paste, olive oil, and a mix of allspice, crushed red pepper, salt, black pepper, and ground ginger, providing characteristic Suya flavors. After marinating for 20 minutes, the steak is threaded onto skewers tightly to ensure even cooking, then grilled over medium-high heat, flipping once to brown all sides evenly within 10 to 15 minutes.
The grilling method delivers a meat texture that is pleasantly firm on the outside with juicy, flavorful centers, enhanced by the aromatic spices and creamy peanut sauce. The preparation allows the marinade to coat every cube, intensifying the taste throughout the kabobs.
These kabobs can be served as a main dish with sides like grilled vegetables or traditional West African accompaniments. The recipe notes also provide options for freezing before or after grilling and suggest substitutions for onions and allspice, offering cooking flexibility while maintaining the essence of the dish.
Ingredients
- 1 pound NY strip steak cut into 1 inch cubes, or sirloin steak
- 1 onion roughly chopped, small
- 2 tablespoons peanut butter unsalted, creamy
- 1 tablespoon tomato paste
- 1 tablespoon olive oil
- 2 teaspoons allspice
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon crushed red pepper
- ¼ teaspoon ground ginger
- cooking spray
Instructions
- Place the steak in a large bowl and set aside.
- In the bowl of a food processor, place the chopped onion, peanut butter, tomato paste, olive oil, allspice, salt, crushed red pepper and ginger. Continue to blend until the mixture is well combined and smooth.
- Transfer the sauce from the food processor on top of the steak, and toss to coat. Cover and refrigerate for 20 minutes to allow the steak to marinade.
- When ready to grill, thread the steak onto wooden or metal skewers without any space in between the chunks. Pour any leftover marinade on top of the kabobs.
- Preheat the grill to medium-high heat, and grease the grill with cooking spray.
- Cook on the preheated grill, flipping once, until meat is browned, about 10-15 minutes.
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days to maintain freshness.
- You can freeze the beef kabobs either before or after grilling for up to 3 months; thaw overnight in the refrigerator before reheating.
- The marinade can be prepared up to 5 days ahead or frozen for 3 months to save time on cooking day.
- If fresh onions are unavailable, onion powder may be used, though fresh onions are preferred for best flavor.
- Allspice can be substituted with a blend of cloves, cumin, paprika, nutmeg, or a commercial 7-spice mix, adjusting to taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 247 kcal
% Daily Value*
| Serving | 2skewers | |
| Calories | 247kcal | 12% |
| Carbohydrates | 5g | 2% |
| Protein | 27g | 54% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 69mg | 23% |
| Sodium | 425mg | 18% |
| Potassium | 517mg | 11% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 105IU | 2% |
| Vitamin C | 3mg | 3% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
