Empty My Fridge
Suya Beef Kebabs: Outdoor Cooking with Tom Kerridge and Big Green Egg
Ingredients
- Beef500 g
- Garlic · grated2
- Vegetable oil4 tbsp
- Bell pepper4
- Peanut · roasted finely chopped80 g
- Mild chilli powder 1 tbsp garlic salt1 tbsp
- Onion powder1 tbsp
- Ginger · ground1 tsp
- Cinnamon · ground½ tsp
- Cracked black pepper 1/2 tsp salt½ tsp
- Allspice · ground¼ tsp
- Cabbage · shredded350 g
- Red onion · finely sliced1
- Scallion · finely sliced4
- Parsley · chopped1 handful
- Lime
- Salt
- Black pepper · ground
Instructions
- Mix all the suya spice ingredients in a small bowl until evenly combined.
- Cut the steak into 2.5 cm pieces and put them in a bowl. Add the garlic, ginger, Maggi seasoning, two-thirds of the spice mix and 2 tablespoons of the oil, and toss until every piece is coated.
- Halve, core and deseed both peppers, then cut into 2.5 cm pieces. Thread the steak onto 8 skewers, alternating with the red and green pepper. Marinate for at least an hour, or overnight in the fridge.
- Put all the cabbage salad ingredients in a large bowl, season lightly with salt and pepper, and mix well.
- When ready to cook, brush the skewers lightly with the remaining 2 tablespoons of oil. Cook on a medium-hot part of the barbecue for 12 to 15 minutes, turning every minute, until lightly charred on all sides.
Summarized from Tom Kerridge's video. Watch it for the details.
More recipes with
GarlicOnionGingerScallionBell pepperRed onionBeefLime
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