Rago Suya | Nigerian lamb Suya a West African street food shish kebab
This requires some grinding and marinating after which it’s rather straight forward. You will need skewers, if using wood it help to soak them in water for an hour first, prevents them from burning when you cook them. I have cooked this using a griddle pan on the hob, but a BBQ would be even better.
| Servings | Prep Time |
| 2people | 25minutes |
| Cook Time |
| 25minutes |
|
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Ingredients
The marinade – KuliKuli
- 5tbsp roasted peanutsnot dry roasted, salted is fine
- 1tsp cayenne pepper
- 1tsp dried chilli flakes
- 1tsp chilli powder
- 1tsp smoked paprika powder
- 1tsp sea salt flakes
- 1tsp ground ginger
- 1tsp garlic powder
For the kebabs
- 2leg steaks lambcut in to large chunks
- 1medium white onionchopped in to large chunks, not stupid little things, go CHUNKY
- 1medium red onionchopped in to chunks, same size as the white onion
- 1large tomatochopped in to chunks, similar size to the onions
- 1 red pepperchopped in to chunks, you can guess what size
- 1bunch fresh corianderleaves roughly chopped for garnish
Instructions
Marinade
- Add all the marinade ingredients to a Magimix or spice grinder and blitz until as powdery as you can without turning the peanuts in to a paste – this is called KuliKuli.
- Once you’re happy, remove a third and leave aside. Place the remainder into a mixing bowl along with all the lamb and make sure it gets fully coated and leave it for 30 minutes and heat up the griddle or BBQ – very hot.
Kebabs
- Get the, hopefully wet, skewers and start loading them up – you want to aim for 4. I prefer to start with onion, as a stopper, then pepper and then a chunk of lamb. Continue filling the kebab, alternating between red and white onion – again, best to finish with a chunk of onion.
- When done you’ll have a beautifully colourful quartet of kebabs. Drizzle a little oil over them and feel free to throw a pinch of salt at them too – uhhhhhh
- Griddle should be very hot by now – whip em on. Trick here is to keep them turning, about every minute or so, building up the colour.
- Because kebabs won’t sit particularly flat to the griddle, you can take a heavy pan and sit it on top of them – this will bring more of the kebab in to contact with the heat. Still got to keep turning them to prevent burning.
- When they’re done, either serve up on the skewer or remove and serve with some Jollof Rice, a handful of roughly chopped coriander leaves and then, either on the side or sprinkled over the top, the remaining KuliKuli.
- Removed makes it much easier to eat though.
- Thank you Nigeria
Na gode