Authentic Nigerian Lamb Suya Skewers by Good Food

Ingredients

• 450g Boneless lamb shoulder, diced into 1-inch cubes
• 1 large Onion, coarsely grated (for marinade)
• 3 Garlic cloves, finely chopped (for marinade)
• 1 tbsp Paprika (for marinade)
• 1 tsp Ground coriander (for marinade)
• 1 tsp Ground cumin (for marinade)
• 1 tsp Cayenne pepper or scotch bonnet powder (to taste, for marinade)
• 2 tbsp Garlic granules (for marinade)
• 1 tsp Ground ginger (for marinade)
• 1 tsp Chicken bouillon powder (for marinade)
• 2 tbsp Vegetable oil (for marinade)
• Pinch Salt (for marinade)
• Generous grinding Black pepper (for marinade)
• 50g Ground peanuts or peanut powder (for suya spice mix)
• 2 tbsp Paprika (for suya spice mix)
• 1 tbsp Ground ginger (for suya spice mix)
• 2 tsp Cayenne pepper or scotch bonnet powder (for suya spice mix)
• 1 tbsp Onion granules (for suya spice mix)
• 1 tsp Garlic granules (for suya spice mix)
• ½ tsp Ground cumin (for suya spice mix)
• 1 tsp Dried thyme (for suya spice mix)
• ½ tsp Chicken bouillon powder (for suya spice mix)
• Pinch Salt (for suya spice mix)
• Sliced Onions
• to serve Tomatoes
• to serve Jollof rice and plantain

Instructions

1. Combine the garlic, grated onion, paprika, coriander, cumin, cayenne, garlic granules, ginger, bouillon, and oil in a large bowl, season with salt and pepper, then toss the lamb cubes in the marinade and refrigerate for at least 2 hours.
2. Prepare the spice mix by combining ground peanuts, paprika, ginger, cayenne, onion granules, garlic granules, cumin, thyme, and bouillon in a small bowl and set aside.
3. Preheat your grill to medium-high or prepare a charcoal barbecue until coals are white-hot.
4. Thread the marinated lamb onto metal skewers, leaving small gaps between pieces, and grill for 6-8 minutes per side until browned and cooked through, basting with remaining marinade if desired.
5. Remove the lamb from the skewers and immediately roll or press the meat into the suya spice mix until evenly coated before serving.