Lamb suya

Try this popular Nigerian dish of skewered, marinated lamb served with a flavourful peanut spice mix. The succulent, smoky meat has a nutty, spicy finish

Prep:20 mins
Cook:20 mins
plus 2 hrs marinating

Easy

Nutrition per serving

kcal 243
fat 16g
saturates 5g
carbs 6g
sugars 0g
fibre 2g
protein 18g
salt 0.5g

Ingredients

3 garlic cloves , finely chopped
1 large onion , coarsely grated
1 tbsp paprika
1 tsp ground coriander
1 tsp ground cumin
1 tsp cayenne pepper or scotch bonnet powder (to taste)
2 tbsp garlic granules
1 tsp ground ginger
1 tsp chicken bouillion powder
2 tbsp vegetable oil
450g boneless lamb shoulder , diced
sliced onions , tomatoes, jollof rice and plantain, to serve
50g ground peanuts or peanut powder (see tip)
2 tbsp paprika
1 tbsp ground ginger
2 tsp cayenne pepper or scotch bonnet powder
1 tbsp onion granules
1 tsp garlic granules
½ tsp ground cumin
1 tsp dried thyme
½ tsp chicken boullion powder

Method

To make the marinade, combine the garlic, onion, paprika, coriander, cumin, cayenne pepper, garlic powder, ginger and bouillion with the oil in a large bowl. Season well with pepper and a pinch of salt. Add the lamb cubes to the marinade and mix well, ensuring the lamb is evenly coated. Cover the bowl and let it marinate in the fridge for at least 2 hrs or overnight.
For the spice mix, mix together the ground peanuts, paprika, ginger, cayenne pepper, onion powder, garlic powder, cumin, thyme, chicken bouillion and a pinch of salt in a small bowl and set aside.
Heat your grill to medium-high heat, or if using a barbecue, wait until the coals are white hot. Thread the marinated lamb cubes onto metal skewers, leaving a little space between each piece. Grill the skewers for 6-8 mins on each side, or until the lamb is browned on the outside and cooked to your desired level. Baste with a little of the marinade during grilling for extra moisture, if you like.
Remove the lamb from the skewers and immediately coat the lamb with a sprinkle of the suya spice mix, pressing gently to ensure the seasoning sticks. Serve with sliced onions and tomatoes. This dish goes well with any side – we love it with jollof rice and plantain.