Nigerian Suya Skewers

Slice 700g beef sirloin (or chicken) against the grain into thin strips, about 5mm thick and 8cm long. Thinner slices cook faster and absorb more spice.

Thread meat onto wooden skewers (soaked 30 minutes) in S-pattern. Don't crowd - leave small gaps for even cooking and better char.

Brush skewers generously with 60ml vegetable oil on all sides. The oil helps spice adhere and promotes caramelization during grilling.

Coat each skewer liberally with yaji spice blend, pressing to adhere. Use about 1 heaping tablespoon per skewer. Don't be shy - suya should be boldly spiced.

Let coated skewers rest 15-30 minutes at room temperature. This allows flavors to penetrate meat and brings it closer to room temp for even cooking.

Preheat grill or grill pan to high heat (230C/450F). Brush grates with oil to prevent sticking.

Grill skewers 2-3 minutes per side for medium. The peanut coating should char slightly, creating irresistible smoky-nutty crust. Don't overcook - meat should stay juicy.

Transfer to serving platter. Sprinkle with additional yaji spice while hot. The heat helps the extra spice stick.

Serve immediately with sliced raw onions, fresh tomatoes, and cucumber. Traditional accompaniment is spicy pepper sauce. Suya is best eaten hot off the grill.