Authentic Nigerian Lamb Suya Skewers

Name: Authentic Nigerian Lamb Suya Skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6
Ingredients: 450 g boneless lamb shoulder diced; 50 g ground peanuts or peanut powder; 3 clove garlic; 1 large onion coarsely grated; 2 tbsp vegetable oil; 2 tbsp garlic granules; 1 tbsp paprika; 1 tbsp onion granules; 1.5 tsp chicken bouillion powder; 1 tsp ground coriander; 1 tsp ground cumin; 1 tsp cayenne pepper or scotch bonnet powder; 1 tsp ground ginger; 1 tsp dried thyme; 1 serving sliced onions tomatoes, jollof rice and plantain, to serve

Experience the bold, smoky flavors of West African street food with this authentic Lamb Suya. Tender lamb shoulder is marinated in aromatic spices and finished with a signature peanut-based Yaji spice rub for an irresistible kick.

Servings6 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Intermediate

Ingredients

boneless lamb shoulder diced
450 g
ground peanuts or peanut powder
50 g
garlic
3 clove
large onion coarsely grated
1
vegetable oil
2 tbsp
garlic granules
2 tbsp
paprika
1 tbsp
onion granules
1 tbsp
chicken bouillion powder
1.5 tsp
ground coriander
1 tsp
ground cumin
1 tsp
cayenne pepper or scotch bonnet powder
1 tsp
ground ginger
1 tsp
dried thyme
1 tsp
sliced onions tomatoes, jollof rice and plantain, to serve
1 serving

Step-by-Step Instructions

In a large mixing bowl, prepare the marinade by combining the finely chopped garlic, grated onion, paprika, ground coriander, ground cumin, cayenne pepper, garlic granules, ground ginger, chicken bouillon powder, and vegetable oil. Season with a generous pinch of salt and black pepper.

Add the diced lamb shoulder to the bowl and toss thoroughly to ensure every piece is evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, though letting it marinate overnight will yield the best flavor.

Prepare the Suya spice mix (Yaji) by whisking together the ground peanuts, paprika, ginger, cayenne pepper, onion granules, garlic granules, cumin, dried thyme, and the remaining chicken bouillon powder in a small bowl. Set aside.

Preheat your grill to medium-high or prepare a charcoal barbecue until the coals are white-hot. Thread the marinated lamb onto metal skewers, leaving a small gap between pieces for even cooking. Grill for 6–8 minutes per side, basting occasionally with any leftover marinade, until the lamb is nicely browned and cooked to your preference.