Beef Suya

By WisconsinMike

Popular Nigerian street food

Ingredients

• 1/2 1/2 1/2 C. Unsalted roasted peanuts
• 1/2 1/2 1/2 C. Unsalted roasted peanuts
• 1/2 1/2 1/2 C. Unsalted roasted peanuts
• 1 1 1 T. Garlic powder
• 1 1 1 T. Garlic powder
• 1 1 1 T. Garlic powder
• 1 1 1 T. Onion powder
• 1 1 1 T. Onion powder
• 1 1 1 T. Onion powder
• 1 1 1 T. Chili powder
• 1 1 1 T. Chili powder
• 1 1 1 T. Chili powder
• 2 2 2 t. Ground ginger
• 2 2 2 t. Ground ginger
• 2 2 2 t. Ground ginger
• 1 1 1 T. Kosher salt plus more for seasoning
• 1 1 1 T. Kosher salt plus more for seasoning
• 1 1 1 T. Kosher salt plus more for seasoning
• 1 1 1 T. Black pepper
• 1 1 1 T. Black pepper
• 1 1 1 T. Black pepper
• 1/4 1/4 1/4 C. Canola oil plus more for brushing
• 1/4 1/4 1/4 C. Canola oil plus more for brushing
• 1/4 1/4 1/4 C. Canola oil plus more for brushing
• 1 1/2 1 1/2 20 lbs. boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise
• 1 1/2 1 1/2 20 lbs. boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise
• 1 1/2 1 1/2 20 lbs. boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise
• 12 12 1 large wooden skewers, soaked in water for 1 hour
• 12 12 1 large wooden skewers, soaked in water for 1 hour
• 12 12 1 large wooden skewers, soaked in water for 1 hour
• 1/2 1/2 1/2 lemon
• 1/2 1/2 1/2 lemon
• 1/2 1/2 1/2 lemon
• Sliced red onion, tomato, and cucumber for serving
• Sliced red onion, tomato, and cucumber for serving
• Sliced red onion, tomato, and cucumber for serving

Preparation

Step 1

1. Pulse peanuts in a food processor until finely chopped. Add garlic powder, onion powder, chili powder, ginger, salt, and pepper, pulse to combine. With processor running, gradually add oil until a thick paste forms.

2. Combine short ribs and peanut mixture in a large bowl; toss to coat evenly. Cover and refrigerate 8 hours or overnight.

3. Preheat a grill medium-high to about 450 degrees. Brush grate with oil. Thread short ribs onto skewers, brush lightly with oil, and season lightly with salt. Grill, turning once or twice, until lightly charred and nearly cooked through, 3-5 minutes. Transfer to a platter and squeeze lemon juice over the meat. Serve with tomatoes, sliced red onion, and cucumber.