Chicken Suya Kebabs

 

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
No ratings yet
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
  • 2 green onion chopped (garnish)
  • 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 chopped green onion and red onion slices. 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

LOVE KEBABS? Find more fantastic recipes in my cookbook. Link below!

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

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.