Best Suya Nigerian Chicken Skewers Recipes

NIGERIAN SUYA

Nigerian Suya image

This simple, spicy kebab dish allows you to replicate the delicacy sold by Nigerian street vendors.

Provided by Slappo

Categories World Cuisine Recipes African

Time 1h5m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon finely ground roasted peanuts
1 teaspoon ground cayenne pepper
1 teaspoon ground paprika
1 teaspoon salt
½ teaspoon ground ginger
½ teaspoon garlic powder
½ teaspoon onion powder
1 ½ pounds beef tri-tip steak, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
¼ onion, cut into bite-size pieces
4 mushrooms, halved

Steps:

Mix ground peanuts, cayenne pepper, paprika, salt, ginger, garlic powder, and onion powder together in a bowl.
Combine spice mixture and beef in a resealable plastic bag; shake until well coated. Marinate in the refrigerator, about 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Place beef, bell pepper, onion, and mushrooms in alternating order onto skewers.
Cook on the preheated grill, flipping once, until meat is browned and vegetables are soft, 10 to 15 minutes.

Nutrition Facts : Calories 357.7 calories, Carbohydrate 5.4 g, Cholesterol 158.1 mg, Fat 15.4 g, Fiber 1.6 g, Protein 47.3 g, SaturatedFat 5.3 g, Sodium 644.3 mg, Sugar 2.5 g

MARKET SUYA (NIGERIAN SKEWERS)

Market Suya (Nigerian Skewers) image

A traditional street food in Nigeria, these skewers of beef, chicken, and shrimp are highly seasoned with a spice mix of ground peanuts, cayenne, ginger, and more. While they're most often served simply with shaved onions and sliced tomato, here a tomato-cream dipping sauce quells the fiery heat.

Provided by Kwame Onwuachi

Categories Dinner Skewer Beef Shrimp Seafood Shellfish Chicken Peanut Hot Pepper Tomatillo Milk/Cream Wheat/Gluten-Free

Yield 4-6 servings

Number Of Ingredients 20

Ingredients

For the suya spice blend:
3 tablespoons cayenne pepper
1 ½ tablespoons roasted peanuts, ground into a ﬁne powder
1 tablespoon paprika
1 tablespoon garlic powder
1 tablespoon onion powder
½ tablespoon ground ginger
2 teaspoons kosher salt
2 Maggi bouillon cubes, crushed
For the suya:
1 pound jumbo shrimp, peeled and deveined
1 pound Wagyu rib eye beef, thinly sliced into strips
1 pound boneless chicken thighs, cut into 2-inch pieces
For the roasted tomato soubise:
2 medium vine-ripened tomatoes, stemmed
1 tablespoon olive oil
Kosher salt
2 tablespoons canola oil
1 medium white onion, thinly sliced
1 cup heavy cream

Steps:

Make the spice blend:
In a small bowl, combine all the spice blend ingredients until incorporated.
Prepare the suya:
In three separate bowls, place the shrimp, beef, and chicken. Divide the spice blend equally among the bowls and mix well to coat the meats. Cover each bowl in plastic wrap and transfer to the refrigerator to marinate for 1 hour.
Make the soubise:
Preheat oven to 400°F. On a rimmed baking sheet, toss the tomatoes with the olive oil and salt. Transfer to the oven and roast for 15 minutes, then remove and let cool.
In a large skillet, heat the canola oil over medium-high heat. Add the onion and cook until soft and translucent, 6 to 8 minutes. Add the tomatoes and cook until they have fully broken down, 10 minutes. Stir in the cream and bring to a light simmer. Cook, stirring occasionally, until the cream has reduced and become thick. Transfer to a blender and purée until smooth. Season with salt and set aside.
To finish:
Light a grill or place a grill pan over medium-high heat. Skewer the shrimp, rib eye, and chicken on soaked 12-inch bamboo skewers. Grill, turning occasionally, until cooked through, 2 to 3 minutes for the shrimp, 2 to 3 minutes for the rib eye, and 6 to 8 minutes for the chicken. Serve alongside the roasted tomato soubise.