Lamb suya

• garlic cloves↗3

  finely chopped

• onion↗1 large

  coarsely grated

• paprika↗1 tbsp tbsp
• ground coriander↗1 tsp tsp
• ground cumin↗1 tsp tsp
• cayenne pepper↗1 tsp tsp

  or scotch bonnet powder (to taste)

• garlic granules↗2 tbsp tbsp
• ground ginger↗1 tsp tsp
• chicken bouillion powder↗1 tsp tsp
• vegetable oil↗2 tbsp tbsp
• boneless lamb shoulder↗450g g

  diced

• onions↗sliced

  sliced, for serving with tomatoes, jollof rice and plantain

• ground peanuts↗50g g

  or peanut powder (see tip)

• paprika↗2 tbsp tbsp
• ground ginger↗1 tbsp tbsp
• cayenne pepper↗2 tsp

  or scotch bonnet powder

• onion granules↗1 tbsp
• garlic granules↗1 tsp
• ground cumin↗½ tsp
• dried thyme↗1 tsp
• chicken boullion powder↗½ tsp

Step-by-step instructions

1. 1

   To make the marinade, combine the garlic, onion, paprika, coriander, cumin, cayenne pepper, garlic powder, ginger and bouillion with the oil in a large bowl. Season well with pepper and a pinch of salt. Add the lamb cubes to the marinade and mix well, ensuring the lamb is evenly coated. Cover the bowl and let it marinate in the fridge for at least 2 hrs or overnight.

2. 2

   For the spice mix, mix together the ground peanuts, paprika, ginger, cayenne pepper, onion powder, garlic powder, cumin, thyme, chicken bouillion and a pinch of salt in a small bowl and set aside.

3. 3

   Heat your grill to medium-high heat, or if using a barbecue, wait until the coals are white hot. Thread the marinated lamb cubes onto metal skewers, leaving a little space between each piece. Grill the skewers for 6-8 mins on each side, or until the lamb is browned on the outside and cooked to your desired level. Baste with a little of the marinade during grilling for extra moisture, if you like.

4. 4

   Remove the lamb from the skewers and immediately coat the lamb with a sprinkle of the suya spice mix, pressing gently to ensure the seasoning sticks. Serve with sliced onions and tomatoes. This dish goes well with any side – we love it with jollof rice and plantain.