If you have ever tried beef or chicken suya and loved it, then you will absolutely enjoy this lamb suya.
This lamb suya is great as an appetizer before your main course or simply as a snack. I must warn though, it can be pretty spicy. If you don’t like spice, you may want to go easy on the amount of suya spice used.
You can also learn from this article on How to Make THE AUTHENTIC FILIPINO ADOBO (Chicken Adobo)
What is Suya Spice?
Suya spice aka yaji is a unique spice blend containing kuli-kuli. Kuli-kuli is a roasted peanut snack eaten in Nigeria, this and other other spices make up suya. Suya is used to coat and marinate different types of meats- chicken, beef, fried fish, etc.
The moment a meat comes into the equation, that protein automatically becomes _________ suya e.g. chicken suya, beef suya, or like today’s recipe, lamb suya.
More meaty delicacies? You should check out Homemade Peri-Peri Chicken Wings (Mozambican Style)
What is Suya Spice made of?
Authentic suya seasoning is a combination of finely ground Kulikuli (a roasted peanut snack), cayenne pepper, ginger powder, onion powder, garlic powder, paprika, beef bouillon cubes, salt, cloves and negro pepper. Its unique blend of spices gives it an aromatic and nutty flavour.
That being said, if you want a shortcut, you can check for already-made suya spice at your local African or Caribbean market. Traditionally, roadside suya sellers use outdoor grills to prepare the meats, however, we will be making this using the oven as the grill.
When the meats are ready, it is served with a side of freshly cut vegetables such as tomatoes, onions, cucumbers, etc.
How is Lamb Suya made?
To make lamb suya, the meat is thinly cut into pieces to allow easy penetration and shorter cooking time. We then rinse, pat dry, and marinate with onion powder, cayenne pepper, paprika, bouillon cubes, salt, and a generous amount of suya spice.
Marination should be nothing less than 2 hours to ensure it soaks up the flavour properly after which, the meat pieces are then skewered onto skewers and then grilled in the oven. The process is fairly simple and straight to the point!
Explore How to Make South African Bobotie (Meat Loaf)
More Nigerian Recipes to try:
- How to Make Nigerian Bean Pudding ‘Moi-Moi’ Step-by-Step Guide
- The BEST Nigerian Pepper Soup Recipe
- How to Cook Tasty Fried Rice (Nigerian Style)
- The Best Nigerian JOLLOF RICE (the secrets…)
How to Make Nigerian Lamb Suya
Ingredients
- 1-2 lbs lamb meat boneless if possible
- 1 cup ground suya spice
- 1 Tbsp onion powder
- 1 Tbsp cayenne pepper adjust as needed
- 1 Tbsp paprika
- 1 Tbsp bouillon powder
- Salt to taste
- 1/3 cup of vegetable oil
- Cooking oil spray
- Sliced tomatoes garnish
- Sliced onions garnish
- Wooden skewers
Instructions
- Cut the lamb into thin slices, rinse thoroughly and pat dry.
- Add in the paprika, cayenne, bouillon powder, salt and a half cup of the suya spice into the lamb meats and coat till well combined. Leave to marinate for at least 2 hours.
- Heat up your oven to 400F.
- Skewer on each of the marinated lamb meat on the skewers in a folding fashion, 5-6 pieces per stick.
- Line the skewered meats on a deep oven sheet so the bottom captures the oil residue from the meats during the grilling process.
- Spray the meats with oil spray.
- Transfer to oven to grill for 15 minutes.
- Make an oil marinade, simply combine the 1 Tbsp of suya spice and 3 Tbsp of oil.
- Take the lamb suya out of the oven and coat with the oil to maintain its juiciness, transfer back into the oven for another 15 mins.
- Serve warm with the sliced tomatoes, onions and any other vegetables of choice.
Yummy as ever, Good job
Hi Bolanle! Thanks for trying out this recipe:)