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Chichinga Kebab

Prep Time:

30 minutes - overnight

Cook Time:

10 minutes

Serves:

Serves 4

Level:

BBQ

About the Recipe

Classic kebab's from Ghana, with a little Tom twist. Perfect for your summer barbecue to have something a little different from the norm!

Ingredients

For the Grill 

2-3 tbsp Suya Spice Mix (homemade or from supermarket)

½ tsp Salt 

30ml Oil 

50g Fresh Ginger, grated 

500g Rump Steak, cut into 1cm strips 

1 tsp Cayenne Pepper 

Handful Fresh Coriander Leaves

2-3 Red Chilies or Red Bell Peppers, finely sliced 

100g Roasted Peanuts, crushed 

1-2 Red Onions, chopped

1-2 Bell Peppers, assortment of colours  

8-12 Metal Skewers or Wooden Skewers soaked in water for 30 mins. 


For the Spice Mix (Non-authentic)

1/2 cup Roasted Peanuts 

1 tbsp Smoked Paprika 

3/4 tbsp Ginger Powder 

½ tbsp Cayenne Pepper 

½ tbsp Garlic Powder 

¾ tbsp Onion Powder

½ tbsp Chicken Bouillon Powder or Crushed Stock Cubes 

Preparation

Base

  • To make the spice mix, blend the peanuts using the pulse button until a fine crumb (be careful not to make peanut butter. 

  • Using a clean kitchen towel squeeze out as much oil as you can until the peanuts are dry. Add in the remaining spices and blend with a fork until combined. Sieve out any larger granules and store in a tight container. Scale the quantity up and down as needed. 

  • Combine the spice mix with the salt, oil and ginger. Add the beef strips and toss evenly. Marinate for 30 minutes to overnight. 

  • Thread 3-4 pieces of meat per skewer with the chopped onions and peppers. 


On the BBQ

  • Light the BBQ and wait for the coals to glow white hot. 

  • Cook on each side for 3-4 minutes or until lightly charred. 


On the Grill

  • Preheat the grill to maximum heat. 

  • Cook each skewer for 3-6 minutes on each side until charred and cooked through. 

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