Chicken Suya Kebabs

These delicious spiced West African chicken suya kebabs have grown leaps and bounds in global popularity over the last several years. This popular street food is traditionally prepared with beef but can also be made with chicken or turkey.

What is Suya?

Suya is a spicy beef (and sometimes organ meat), chicken, or mutton skewer popular in West Africa. These skewers are seasoned with peanut powder, ground hot peppers, and spices. Typically, the meat is cut thin and weaved onto the skewer. However, some cooks will use cubes of meat instead.

Ingredients for Chicken Suya Kebabs:

  • Boneless Chicken Thighs
  • Green onion 
  • Red onion (garnish)
  • Roasted peanuts
  • Cayenne pepper 
  • Salt and black pepper
  • Granulated garlic
  • Onion powder
  • Cinnamon
  • Allspice

How to Make Chicken Suya:

  • Pulse roasted peanuts in a food processor 8-10 times, or until they have a meal-like consistency. 
  • Transfer to a baking sheet, and add remaining rub ingredients. Add more salt as needed.
  • Cut chicken into 1 ½” cubes, and thread 5-6 pieces onto each skewer. Do not overcrowd. 
  • Brush meat with oil, front and back, and dip each chicken suya kebab into the baking sheet with peanut mixture. Turn over, and dip the other side.

Chicken Suya Kebabs

Grilling the Kebabs:

  • Place chicken suya kebabs onto the grill and cook for 4-5 minutes per side, turn and cook for an additional 5-6 minutes, or until the internal temperature of the chicken suya reaches 165 degrees F. Check several pieces before removing from the grill.
  • Set chicken suya kebabs onto a platter and garnish with sliced red onion. Serve immediately.

Storing Leftovers: 

  • Store leftover chicken suya kebabs: Remove them from skewers and store meat in an airtight container in the refrigerator for 3-4 days. 
  • *Substitute with other types of meat. If using steak, adjust cooking times for your desired doneness. If using meat replacements, including extra firm tofu or seitan, use package recommendations for doneness temps.

 

 

Chicken Suya Kebabs

Chicken Suya Kebabs

These deliciously spicy West African chicken kebabs have grown in global popularity within the last several years. This popular street food item traditionally uses beef, but you can also use chicken, turkey, or even pork in some places.
Photo by: yarunivphoto/Depositphotos
5 from 1 vote
Print Pin Rate
Course: Appetizer, Main Course
Cuisine: African, Fusion
Keyword: kebab, suya, suya kebab
Author: Derrick Riches and Sabrina Baksh

Ingredients

  • 3 pounds chicken thighs boneless and skinless
  • 10-12 skewers
  • oil
  • 1/2 small red onion sliced (garnish)
  • Spice rub:
  • 1 cup roasted peanuts
  • 1 tablespoon cayenne pepper use less or more if preferred
  • 2 teaspoons salt
  • 2 teaspoons granulated garlic
  • 2 teaspoon onion powder
  • 1 teaspoon black pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon allspice

Instructions

  • Place peanuts into a food processor and pulse ten times or so until it forms a meal-like consistency. Transfer to a baking sheet, and add remaining rub ingredients, and combine. Taste for salt content and add more if needed
  • Preheat grill for medium-high heat (375 degrees F.). When the grill is ready, oil the grill grates using tongs and folded paper towels, dip the paper towels into the oil and make several passes to create a non-stick surface.
  • Cut chicken into 1 ½” cubes, and thread 5-6 pieces onto each skewer. Do not overcrowd. Brush meat with oil, front and back, to help the seasonings stick. Dip each kebab into the baking sheet with peanut mixture. Turn over, and dip the other side.
  • Place kebabs onto the grill and cook for 4-5 minutes per side, turn and cook for an additional 5-6 minutes, or until the internal temperature reaches 165 degrees F. Check several pieces before removing the kebabs.
  • Set grilled kebabs onto a platter and garnish with sliced red onion. Serve immediately.
  • Save leftover kebabs, remove them from skewers and store meat in an airtight container in the refrigerator for up to 4 days after preparation.
  • *You can substitute with other cuts of meat. Adjust cooking times for your desired doneness. If using meat replacements, including extra firm tofu or seitan, use package recommendations for doneness temps.

Notes

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Kebabs: 75 Recipes for GrillingLove Kebabs? Try our book Kebabs: 75 Recipes for Grilling

Chicken Suya Kebabs

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