Ingredients

For the Beef
  • 500g sirloin steak
  • 2 large garlic cloves, grated
  • 5cm piece of fresh ginger, grated
  • 1 tbsp liquid seasoning
  • 4 tbsp vegetable oil
  • 2 red peppers
  • 2 green peppers
Suya Spice Mix
  • 80g roasted peanuts, finely chopped
  • 1 tbsp paprika
  • 1 tbsp mild chilli powder (optional)
  • 1 tbsp garlic salt
  • 1 tbsp onion powder
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp cracked black pepper
  • ½ tsp salt
  • ¼ tsp ground allspice
Cabbage Salad
  • 350g white cabbage, shredded
  • 1 red onion, finely sliced
  • 4 spring onions, finely sliced
  • A large handful of parsley, chopped
  • 3 tbsp extra virgin olive oil
  • Juice of 1 lime
  • Salt and freshly ground black pepper
To serve
  • Lime wedges

Method

First, prepare the suya spice mix: mix all the ingredients together in a small bowl until evenly mixed.

Cut the steak into 2.5cm pieces and place in a bowl. Add the garlic, ginger, liquid seasoning, two-thirds of the suya spice and 2 tbsp of the oil. Mix together well, so that all the steak pieces are well coated.

Halve, core and deseed both peppers, then cut into 2.5cm pieces. Skewer the steak pieces onto 8 skewers alternating them with the red and green pepper. Leave to marinate for at least an hour, or in the fridge overnight.

To make the cabbage salad, put all the ingredients into a large bowl, seasoning with a little salt and pepper, and mix well.

When you are ready to cook, brush the skewers lightly with the remaining 2 tbsp oil. Lay on your Cast Iron Searing Grid and cook for 12–15 minutes, turning every minute to ensure they cook evenly on all sides. They should be lightly charred on all sides.

Serve the beef suya skewers on a platter with lime wedges for squeezing over and the cabbage salad alongside. Serve the remaining spice mix in a little dish on the side for guests to sprinkle over the skewers if they want to add an extra kick of spice.

Ingredients

For the Beef
  • 500g sirloin steak
  • 2 large garlic cloves, grated
  • 5cm piece of fresh ginger, grated
  • 1 tbsp liquid seasoning
  • 4 tbsp vegetable oil
  • 2 red peppers
  • 2 green peppers
Suya Spice Mix
  • 80g roasted peanuts, finely chopped
  • 1 tbsp paprika
  • 1 tbsp mild chilli powder (optional)
  • 1 tbsp garlic salt
  • 1 tbsp onion powder
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ½ tsp cracked black pepper
  • ½ tsp salt
  • ¼ tsp ground allspice
Cabbage Salad
  • 350g white cabbage, shredded
  • 1 red onion, finely sliced
  • 4 spring onions, finely sliced
  • A large handful of parsley, chopped
  • 3 tbsp extra virgin olive oil
  • Juice of 1 lime
  • Salt and freshly ground black pepper
To serve
  • Lime wedges

Method

First, prepare the suya spice mix: mix all the ingredients together in a small bowl until evenly mixed.

Cut the steak into 2.5cm pieces and place in a bowl. Add the garlic, ginger, liquid seasoning, two-thirds of the suya spice and 2 tbsp of the oil. Mix together well, so that all the steak pieces are well coated.

Halve, core and deseed both peppers, then cut into 2.5cm pieces. Skewer the steak pieces onto 8 skewers alternating them with the red and green pepper. Leave to marinate for at least an hour, or in the fridge overnight.

To make the cabbage salad, put all the ingredients into a large bowl, seasoning with a little salt and pepper, and mix well.

When you are ready to cook, brush the skewers lightly with the remaining 2 tbsp oil. Lay on your Cast Iron Searing Grid and cook for 12–15 minutes, turning every minute to ensure they cook evenly on all sides. They should be lightly charred on all sides.

Serve the beef suya skewers on a platter with lime wedges for squeezing over and the cabbage salad alongside. Serve the remaining spice mix in a little dish on the side for guests to sprinkle over the skewers if they want to add an extra kick of spice.