Suya Mixed Grill Skewers

YIELD: 4 - 6


(Adapted from Notes from a Young Black Chef by Kwame Onwuachi)

YIELD: 4 – 6



  • 1-3 Tbsp. Cayenne pepper (optional)
  • 1 ½ Tbsp. Roasted peanuts, ground into a fine powder
  • 1 Tbsp. Paprika
  • 1 Tbsp. Garlic powder
  • 1 Tbsp. Onion powder
  • ½ Tbsp. Ground ginger
  • 2 tsp. Kosher salt
  • 2 Maggi bouillon cubes**, crushed

*Suya is a grilled skewer of various marinated meats that is served as a street food in numerous West African countries.
**Maggi bouillon cubes come in chicken, beef and vegetable, and may be used interchangeably. Splashes of Worcestershire can be substituted for the bouillon.



  • 1 Lb. Jumbo shrimp, peeled and deveined (tail remains attached)
  • 1 Lb. Rib Eye, boneless, thinly sliced* lengthwise
  • 1 Lb. Boneless chicken thighs, cut into 2-inch pieces

*Partially frozen steak facilitates slicing into thin strips.



  • 2 Vine-ripened Tomatoes, stemmed
  • 1 Tbsp. Olive oil
  • Kosher salt, to taste
  • 2 Tbsp. Safflower oil (or neutral oil)
  • 1 Medium-sized white onion, thinly sliced
  • 1 cup Heavy cream

*For a quick Soubise substitute, use about 1 cup of leftover seasoned tomato sauce as a base and add heavy cream, to taste.



  1. In a small bowl, combine all the spice blend ingredients until well incorporated.



  1. Add the shrimp, beef and chicken to three separate bowls.
  2. Divide the spice blend equally among the bowls and mix well to coat each meat.
  3. Cover each bowl and transfer to the refrigerator to marinate for 1 hour.



  1. Preheat Oven to 400 degrees Fahrenheit.
  2. On a rimmed baking sheet, toss the tomatoes with olive oil and salt.
  3. Transfer to the oven and roast for 15 minutes. Remove and cool.
  4. In a large skillet, heat safflower oil over medium-high heat.
  5. Add onion and saute until translucent, about 6-8 minutes.
  6. Add tomatoes and cook until they fully break down, about 10 minutes.
  7. Stir in cream and bring to a simmer. Reduce heat and simmer, stirring occasionally, until the cream has reduced and become thick.
  8. Transfer to a blender and purée until smooth.
  9. Season with salt and set aside



  1. Light a grill or place a grill pan over medium-high heat. Skewer the beef, shrimp and chicken pieces on 12-inch bamboo skewers (preferably flat or square-shaped) that have been pre-soaked for ten minutes. The thinly sliced beef can be threaded onto the skewer so that each skewer lays flat.
  2. Grill, turning occasionally, until cooked through, 2-3 minutes for the shrimp and ribeye, 6-8 minutes for the chicken.
  3. Serve alongside the tomato Soubise.

*If you are cooking for a crowd or simply don‘t want the hassle of standing over a hot grill, marinate each protein whole (not sliced or cubed) and then sear each side over high heat in a skillet or on the griddle. Next, transfer to a baking sheet and finish in a 375 degree oven until thoroughly cooked. Allow proteins to rest 10 minutes and then slice before serving with the Soubise.



Vegan Variations: For a vegan or vegetarian alternative, marinate and grill (or roast) pieces of extra-firm tofu, sweet potatoes, cauliflower or broccoli. For the cauliflower and broccoli, blanch them first in boiling water for several minutes, shock in ice water and pat dry before proceeding.

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