Suya Nigerian Chicken Skewers Recipes

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.

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.

Steps:

• Make the ground peanut powder: Remove shells and skins from roasted peanuts, if necessary. Grind the peanuts into a fine powder (briefly pound them in a mortar and pestle; crush them with a rolling pin; or use a food processor). Be careful not to grind them into a paste.
• If the peanut powder is oily, wrap it in absorbent paper (paper towel) and squeeze for a minute or two.
• Stir the spices into the powder, mixing well. For really spicy hot suya, use more cayenne pepper -- for a milder dish, substitute paprika for some (all) of the cayenne pepper. Divide the peanut-spice mix into two parts, putting half in one bowl and half in another. Set one bowl aside.
• Dip and roll the meat in the other bowl of the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for thirty minutes or more. (Get the outdoor grill going or pre-heat the oven while you are waiting).
• Place the meat on skewers (alternating with the onion, tomato, and sweet pepper, if desired).
• Broil in a hot oven, or grill over hot coals, until meat is done. Use a meat thermometer to check for doneness. Serve immediately with the reserved peanut-spice mix, for sprinkling or dipping as desired. (Do not use the mix that came into contact with the raw meat.).

Steps:

• Mix all the dry ingredients together.
• Slice the chicken into thin pieces. Sprinkle with the seasoning mix, and allow to sit for 5 minutes.
• Thread the chicken onto skewers and brush with the oil.
• Grill or broil for 3 minutes on each side, or until chicken is cooked through.
• Note: if using wooden skewers, soak them for at least half an hour before using to avoid burning!