Suya Beef Kebabs: Outdoor Cooking with Tom Kerridge and Big Green Egg

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Almond butter is lower in calories and offers a different flavor profile.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and lower in fat.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

bell pepper

🥗Healthier: zucchini

💰Cheaper: cabbage

Cabbage is often cheaper and adds a nice crunch.

Make the suya spice mix by chopping dry roasted peanuts in a bowl.

Add 1 tablespoon paprika, 1 tablespoon mild chili powder, garlic powder, onion powder, sea salt, ground ginger, ground cinnamon, 1/2 teaspoon ground allspice, and cracked black pepper to the bowl.

Grate a large piece of fresh ginger and 2 cloves of garlic, adding them to the spice mix.

Pour in 4 tablespoons of vegetable oil and 1 tablespoon of liquid seasoning, then mix everything together.

Cut sirloin beef into cubes, trimming excess fat but leaving some for flavor.

Add the beef to the spice mix and rub the spices into the meat until it takes on a rich dark golden brown color.

Marinate the beef for 15 to 20 minutes.

Dice red and green bell peppers into chunks.

Skewer the marinated beef and bell peppers onto skewers, alternating between them.

Drizzle vegetable oil over the kebabs on both sides.

Preheat the Big Green Egg grill to 240 degrees Celsius.

Cook the kebabs for about 5 minutes on each side until beautifully cooked and caramelized with charred bits.

While the kebabs are cooking, prepare a crispy crunchy cabbage salad by thinly slicing half a white cabbage and 1 red onion.

Chop spring onion and flat leaf parsley finely, adding them to the cabbage.

Squeeze lime juice over the salad, add a pinch of salt, and massage it together to wilt the cabbage slightly.

Check the kebabs after 5-6 minutes; they should be caramelized and have a lovely dark color.

Sprinkle some of the reserved dried spice mix over the kebabs before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens