I wasn't overly optimistic about this dish, as it got only mediocre reviews on the website where I found it, but I couldn't find another Cameroonian meat dish I wanted to make so I decided to give it a try. It was mediocre, indeed. Part of the problem might have been mine, I didn't marinate the meat for very long (and it requires you do it for several hours), and I used salt instead of the onion salt it required. Also, I grilled them on the George Foreman Grill (5 minutes for medium), rather than on the BBQ grill. But I don't think these kebabs would be very good in any case.
The recipe below will serve four people, if you have other sides.
Suya
Ingredients
- 1 lb flank steak
- 1/2 tsp. sugar
- 1 tsp. garlic powder
- 1 tsp. ground ginger
- 1 tsp. paprika
- 1 tsp. ground cinnamon
- pinch of chili powder
- 2 tsp. salt
- 1/2 cup peanuts, finely crushed
- vegetable oil, for brushing
Instructions
Cut visible fat and discard. Beat the meat with a tenderizer. Cut into 1" wide strips. Place in a bowl.
Add sugar, garlic powder, ginger, paprika, cinnamon, chili powder, salt and peanuts. Mix well.
Thread the steak onto wood sticks, pushing the meat together. Place in a large dish, cover with foil and marinate in the fridge for a few hours. Brush the meat with some oil and grill.
Adapted from CDKitchen.com
