Suya

Ingredients

• 600 g beef sirloin
• 100 g roasted peanuts
• 2 tbsp dried chili flakes
• 1 tbsp ginger powder
• 1 tbsp garlic powder
• 2 tsp paprika
• 40 ml vegetable oil
• 1 medium red onion
• 2 medium tomato
• 1 whole lime

Steps

1. Make the yaji: pulse dry-roasted peanuts, dried chili flakes, ginger powder, garlic powder, paprika, and salt to a coarse rub.
2. Slice beef into thin 1cm strips; thread onto pre-soaked bamboo skewers.
3. Brush skewers lightly with vegetable oil, then dredge in the yaji until well coated.
4. Rest 15 minutes at room temperature so the rub adheres.
5. Heat a grill pan or barbecue to high; grill skewers 2 minutes per side until charred at the edges.
6. Sprinkle with an extra pinch of yaji straight off the heat.
7. Serve immediately with sliced red onion, tomato, and a wedge of lime.

Tips

• The rub is the whole show — do not skip toasting the peanuts before grinding.
• Thin strips grill fast; a thicker cut turns leathery before the rub crisps.