Nigerian Beef Skewers
Recipe type: Mains/BBQ
Cuisine: Nigerian
Prep time: 
Cook time: 
Total time: 
Serves: 32 mini kebabs
Known as Nigerian Suyu, this is popular street food in Nigeria. I love this Jamie Oliver recipe as its totally easy to prepare and tastes amazing, as you may imagine I've made a few amendments swapping peanuts for any other form of nut and i use Szechuan peppercorns.
  • 1kg grass-fed beef rump, diced into approx 1inch cubes (ideally by this from your local farm shop where most are more than happy to dice it for you)
  • 500g ripe tomatoes , (mixed colours if possible)
  • ½ red cabbage
  • ½ white cabbage
  • 1 red onion
  • 1 cucumber
  • 2 lemons
  • extra virgin olive oil
  • sea salt
  • freshly ground black pepper
  • olive oil
  • For the marinade:
  • 10 uda pods or Szechuan peppercorns
  • 400g roasted nuts (try to avoid peanuts good nuts for this recipe include cashews, macadamia,pine nuts. NB If you can't buy them roasted just heat in a dry saucepan over a high heat for several minutes till the nuts have browned BEWARE IT DOESNT TAKE LONG!)
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon onion granules
  • 1 teaspoon garlic granules
  • 1 teaspoon ground ginger
  • 1 teaspoon freshly ground white pepper
  • 1 teaspoon paprika
  • 1 teaspoon chilli powder
  • 1 teaspoon cayenne pepper
  • 1 organic fish or chicken stock cube
  • 1 onion
  • 4 cloves of garlic
  • 1 thumb-sized piece of ginger
  • 1 fresh green chilli
  • 1 fresh red chilli
  • 1 green pepper
  • 1 spring onion
  • You will need:
  • 32 small wooden skewers soaked in cold water for around 1hr
  1. To make the salad:-
  2. finely slice the tomatoes, then trim and finely shred the cabbage.
  3. peel and finely slice the onion, then finely slice the cucumber.
  4. place into a large bowl with a squeeze of lemon juice, a drizzle of extra virgin olive oil and a pinch of salt and pepper.
  5. To make the marinade,
  6. place the uda pods/Szechuan peppercorns peanuts, spices & stock cube in a food processor and then blitz for 5 to 10 minutes to a rough powder.
  7. Peel and roughly chop the onion, garlic and ginger.
  8. Trim and deseed the chillies and pepper, then roughly chop.
  9. Trim and roughly chop the spring onion.
  10. Add it all to the liquidiser and blitz until smooth.
  11. Transfer the mixture to a large mixing bowl and turn the beef in the marinade until well coated, then thread 4 to 5 slices onto each soaked skewer.
  12. Place on a tray, cover and pop in the fridge to marinate for around 3 hours.
  13. About an hour before you're ready to eat, remove the beef and allow to return to room temperature then simply grill or BBQ for around 4 minutes on either side.
  14. Serve at once piled high.
  15. Lovely accompanied with my sautéed potatoes and mustard cream (see recipes)
Recipe by HEALTHY-CHEF at