Nigerian suya is a simple spicy kebab dish that is sold by street vendors, it is mostly sold at night in a newspaper. I have so many fond memories of eating Suya- every Sunday my dad buys it from his favourite Hausa vendor, the beef and the gizzard are my favourite, so salivating and yummy. In my house we had to re-fry it before eating because my dad wanted to be sure it was cooked at the correct temperature and no chance of food poisoning, I can vividly remember getting into big trouble with my mum, I think I was 9 and yours truly stole a piece of suya meat, haha.
I can see how people when sharing a recipe digress and share so much stories and you are like just give me the recipe, lol. Below is the recipe for how I make and re-create the Nigerian Suya, a sure people pleaser, enjoy 😊
Ingredients
500g thin cut beef, chicken or lamb (please note beef is more preferable)
3Tablespoons Ola Ola Suya Spice (Extra for serving)
1 Tablespoon Seasoning of choice
2 Tablespoons Vegetable Oil
Skewers
Salt and pepper to taste
Thinly sliced Onions, Cucumber, capsicum and tomatoes, to serve
Method
If using wooden skewers, soak in water for at least 20 minutes before use; this prevents them from burning and sticking to meat. If using metal skewers lightly oil them.
Place beef, chicken or lamb in a bowl and combine Ola Ola Suya Spice to marinate. (Seasoning, salt and pepper can be added for extra measure)
Refrigerate and cover for about 30 minutes or as long as you can.
Heat the oven to 450F/230C. Lightly oil oven rack. Or preheat an outdoor grill for medium-high heat and lightly oil the grate
Thread beef, chicken or lamb onto skewers making sure the skewer is fully covered with meat slices.
Brush the meat with oil mixture. Grill for 10-12 minutes or until meat is done, turn occasionally.
Serve with slices of tomato, onions, cucumbers, capsicum (if preferred)