Dukkah West African Suya Beef Kabobs
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Category
Entree
Cuisine
African
Servings
4-6
Prep Time
45 minutes
Cook Time
30 minutes
West African Suya–aka marinated beef kabobs–aren’t your average backyard skewer. This is beef, fire, Dukkah crunch, and peanut punch. Serve with warm pita or naan, cold tomato slices, crunchy fresh julienned onion, and any other condiments of your choosing. Experiment with flavors from across the world.
Chef Christian Gill

Ingredients
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3lbs Chuck Steak (Trimmed and Cubed)
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2 tbsp Smoky Honey Habanero
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1/8 cup Dukkah
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2 tbsp Kosher Salt
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1/4 cup Creamy Peanut Butter
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1/8 cup Tomato Paste
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1 tbsp EVOO
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4-6 Garlic Cloves
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4-6 Warm Naan or Pita
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3 Large Tomatoes (sliced)
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1 Large Onion (julienned)
Sides
Directions
Combine Smoky Honey Habanero, Dukkah, salt, peanut butter, tomato paste, EVOO, and garlic cloves in a food processor and blend until smooth.
In a large mixing bowl, massage peanut Suya paste into cubed beef tips and skewer four to five pieces per skewer.
Place all skewers on sheet tray, wrap, and refrigerate. Marinate 2-4 hours.
Preheat grill to 400 degrees.
Remove skewers from the refrigerator and let rest at room temp for 10-15.
Grill to an internal temp of 145 degrees, searing on each side at 2-3 minutes per side.
Let rest for ten minutes. Assemble with pita, tomato slices, onion, and any additional accoutrement you desire.
Recipe Video
Recipe Note
These are great with fresh herbs and a cool zesty dipping sauce like Garlic White Sauce or even a fresh chimichurri. Eat them however you choose, as long as you eat them. I like to add a heaping spoonful of sambal or chili garlic sauce to the marinade for an extra kick.