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 GrillÂ
2-3 tbsp Suya Spice Mix (homemade or from supermarket)
½ tsp SaltÂ
30ml OilÂ
50g Fresh Ginger, gratedÂ
500g Rump Steak, cut into 1cm stripsÂ
1 tsp Cayenne PepperÂ
Handful Fresh Coriander Leaves
2-3 Red Chilies or Red Bell Peppers, finely slicedÂ
100g Roasted Peanuts, crushedÂ
1-2 Red Onions, chopped
1-2 Bell Peppers, assortment of colours Â
8-12 Metal Skewers or Wooden Skewers soaked in water for 30 mins.Â
For the Spice Mix (Non-authentic)
1/2 cup Roasted PeanutsÂ
1 tbsp Smoked PaprikaÂ
3/4 tbsp Ginger PowderÂ
½ tbsp Cayenne PepperÂ
½ tbsp Garlic PowderÂ
¾ tbsp Onion Powder
½ tbsp Chicken Bouillon Powder or Crushed Stock CubesÂ
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.Â
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.Â
Combine the spice mix with the salt, oil and ginger. Add the beef strips and toss evenly. Marinate for 30 minutes to overnight.Â
Thread 3-4 pieces of meat per skewer with the chopped onions and peppers.Â
On the BBQ
Light the BBQ and wait for the coals to glow white hot.Â
Cook on each side for 3-4 minutes or until lightly charred.Â
On the Grill
Preheat the grill to maximum heat.Â
Cook each skewer for 3-6 minutes on each side until charred and cooked through.Â