Soak skewers in cold water to prevent them from burning when on the grill or in the oven.
How to Make Nigerian Lamb Suya
To make Nigerian 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.
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.