What are the main ingredients in West-African Beef Skewers?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

What is the nutritional information of West-African Beef Skewers?

Calories: 889, Carbs: 74 grams, Fat: grams, Protein: 55 grams, Sugar: 17.9 grams, Salt: 960 grams

How do I prepare West-African Beef Skewers?

SUYA WANT MORE?: Plate up the beef skewers. Serve alongside the warmed rotis and roasted veg and chickpeas. Side with the yoghurt. Sprinkle over the picked coriander. Yum! STICK ‘EM UP: Thread the marinated beef chunks onto each skewer, making sure they are secure. Return the pan to a medium-high heat. When hot, fry the skewers until browned and cooked through, 2-3 minutes per side. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes. PREP STEP: While the veg are roasting, cut the beef into bite-sized chunks. Peel and grate the garlic and the ginger. Rinse and pick the coriander. THE DELISH PART OF THE DISH: In a bowl, combine the beef rump chunks, suya paste, grated garlic, grated ginger, the remaining rub, a drizzle of oil, and seasoning. If too thick, add water or oil in 5ml increments until a yoghurt consistency. THAT OVEN-BAKED TASTE: Preheat the oven to 220°C. Place the onion wedges and the tomato wedges on a roasting tray. Coat in ⅓ of the rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and golden, 20-25 minutes (shifting halfway). In a bowl, combine the drained chickpeas, ⅓ of the remaining rub, and a drizzle of oil. Set aside. READY THE ROTIS: When the roast has 12-15 minutes to go, add the dressed chickpeas to the roast, and return to the oven for the remaining time. Place a pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Alternatively, heat up in the oven for 2-3 minutes. Once heated, stack on a plate and cover with a tea towel to keep warm.

What should be prepared from my kitchen to make West-African Beef Skewers?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Tinfoil

West-African Beef Skewers

Name: West-African Beef Skewers
Prep time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Tinfoil

Once you’ve tried these nutty, smoky beef skewers, you’ll understand why it’s a West-African favourite. Sided with a roasted veggie & chickpea medley and soft, flaky roti to mop up all that yummy goodness. A dollop of creamy yoghurt completes this elevated street food dish.

West-African Beef Skewers

with a warmed roti, roasted chickpeas & yoghurt

Hands on Time: 15 - 30 minutes

Overall Time: 30 - 35 minutes

Download the Recipe for 2

Ingredients:

Beef
Chickpeas
Free-Range Beef Rump
Fresh Coriander
Fresh Ginger
Garlic Clove
Garlic Cloves
Low Fat Yoghurt Plain
Low Fat Yoghurt Plain 90ml
Nomu African Rub
Onion
Onions
Suya Paste
Tomato
Tomatoes
Whole Wheat Roti
Whole Wheat Rotis
Wooden Skewers
Yoghurt

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Tinfoil

Serves 1

THAT OVEN-BAKED TASTE
Preheat the oven to 220°C. Place the onion wedges and the tomato wedges on a roasting tray. Coat in ⅓ of the rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and golden, 20-25 minutes (shifting halfway). In a bowl, combine the drained chickpeas, ⅓ of the remaining rub, and a drizzle of oil. Set aside.
PREP STEP
While the veg are roasting, cut the beef into bite-sized chunks. Peel and grate the garlic and the ginger. Rinse and pick the coriander.
THE DELISH PART OF THE DISH
In a bowl, combine the beef rump chunks, suya paste, grated garlic, grated ginger, the remaining rub, a drizzle of oil, and seasoning. If too thick, add water or oil in 5ml increments until a yoghurt consistency.
READY THE ROTIS
When the roast has 12-15 minutes to go, add the dressed chickpeas to the roast, and return to the oven for the remaining time. Place a pan over a medium heat. When hot, warm the roti until heated through and lightly toasted, 30-60 seconds per side. Alternatively, heat it on a plate in the microwave for 30-60 seconds.
STICK ‘EM UP
Thread the marinated beef chunks onto each skewer, making sure they are secure. Return the pan to a medium-high heat. When hot, fry the skewers until browned and cooked through, 2-3 minutes per side. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes.
SUYA WANT MORE?
Plate up the beef skewers. Serve alongside the warmed roti and roasted veg and chickpeas. Side with the yoghurt. Sprinkle over the picked coriander. Yum!

Onion - 1
Tomato - 1
NOMU African Rub - 5ml
Chickpeas - 60g
Free-range Beef Rump - 160g
Garlic Clove - 1
Fresh Ginger - 10g
Fresh Coriander - 4g
Suya Paste - 35ml
Whole Wheat Roti - 1
Wooden Skewers - 2
Yoghurt - 1

Download the Recipe

Serves 2

THAT OVEN-BAKED TASTE
Preheat the oven to 220°C. Place the onion wedges and the tomato wedges on a roasting tray. Coat in ⅓ of the rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and golden, 20-25 minutes (shifting halfway). In a bowl, combine the drained chickpeas, ⅓ of the remaining rub, and a drizzle of oil. Set aside.
PREP STEP
While the veg are roasting, cut the beef into bite-sized chunks. Peel and grate the garlic and the ginger. Rinse and pick the coriander.
THE DELISH PART OF THE DISH
In a bowl, combine the beef rump chunks, suya paste, grated garlic, grated ginger, the remaining rub, a drizzle of oil, and seasoning. If too thick, add water or oil in 5ml increments until a yoghurt consistency.
READY THE ROTIS
When the roast has 12-15 minutes to go, add the dressed chickpeas to the roast, and return to the oven for the remaining time. Place a pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Alternatively, heat up in the oven for 2-3 minutes. Once heated, stack on a plate and cover with a tea towel to keep warm.
STICK ‘EM UP
Thread the marinated beef chunks onto each skewer, making sure they are secure. Return the pan to a medium-high heat. When hot, fry the skewers until browned and cooked through, 2-3 minutes per side. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes.
SUYA WANT MORE?
Plate up the beef skewers. Serve alongside the warmed rotis and roasted veg and chickpeas. Side with the yoghurt. Sprinkle over the picked coriander. Yum!

Onion - 1
Tomatoes - 2
NOMU African Rub - 10ml
Chickpeas - 120g
Free-range Beef Rump - 320g
Garlic Clove - 1
Fresh Ginger - 20g
Fresh Coriander - 8g
Suya Paste - 70ml
Whole Wheat Rotis - 2
Wooden Skewers - 4
Yoghurt - 1

Download the Recipe

Serves 3

THAT OVEN-BAKED TASTE
Preheat the oven to 220°C. Place the onion wedges and the tomato wedges on a roasting tray. Coat in ⅓ of the rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and golden, 25-30 minutes (shifting occasionally). In a bowl, combine the drained chickpeas, ⅓ of the remaining rub, and a drizzle of oil. Set aside.
PREP STEP
While the veg are roasting, cut the beef into bite-sized chunks. Peel and grate the garlic and the ginger. Rinse and pick the coriander.
THE DELISH PART OF THE DISH
In a bowl, combine the beef rump chunks, suya paste, grated garlic, grated ginger, the remaining rub, a drizzle of oil, and seasoning. If too thick, add water or oil in 5ml increments until a yoghurt consistency.
READY THE ROTIS
When the roast has 12-15 minutes to go, add the dressed chickpeas to the roast, and return to the oven for the remaining time. Place a pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Alternatively, heat up in the oven for 2-3 minutes. Once heated, stack on a plate and cover with a tea towel to keep warm.
STICK ‘EM UP
Thread the marinated beef chunks onto each skewer, making sure they are secure. Return the pan to a medium-high heat. When hot, fry the skewers until browned and cooked through, 2-3 minutes per side. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes.
SUYA WANT MORE?
Plate up the beef skewers. Serve alongside the warmed rotis and roasted veg and chickpeas. Side with the yoghurt. Sprinkle over the picked coriander. Yum!

Onions - 2
Tomatoes - 3
NOMU African Rub - 15ml
Chickpeas - 180g
Free-range Beef Rump - 480g
Garlic Cloves - 2
Fresh Ginger - 30g
Fresh Coriander - 12g
Suya Paste - 110ml
Whole Wheat Rotis - 3
Wooden Skewers - 6
Low Fat Yoghurt Plain 90ml - 1

Download the Recipe

Serves 4

THAT OVEN-BAKED TASTE
Preheat the oven to 220°C. Place the onion wedges and the tomato wedges on a roasting tray. Coat in ⅓ of the rub, a drizzle of oil, and seasoning. Roast in the hot oven until cooked through and golden, 25-30 minutes (shifting occasionally). In a bowl, combine the drained chickpeas, ⅓ of the remaining rub, and a drizzle of oil. Set aside.
PREP STEP
While the veg are roasting, cut the beef into bite-sized chunks. Peel and grate the garlic and the ginger. Rinse and pick the coriander.
THE DELISH PART OF THE DISH
In a bowl, combine the beef rump chunks, suya paste, grated garlic, grated ginger, the remaining rub, a drizzle of oil, and seasoning. If too thick, add water or oil in 5ml increments until a yoghurt consistency.
READY THE ROTIS
When the roast has 12-15 minutes to go, add the dressed chickpeas to the roast, and return to the oven for the remaining time. Place a pan over a medium heat. When hot, warm the rotis until heated through and lightly toasted, 30-60 seconds per side. Alternatively, spread them out on a plate in a single layer and heat up in the microwave for 30-60 seconds. Alternatively, heat up in the oven for 2-3 minutes. Once heated, stack on a plate and cover with a tea towel to keep warm.
STICK ‘EM UP
Thread the marinated beef chunks onto each skewer, making sure they are secure. Return the pan to a medium-high heat. When hot, fry the skewers until browned and cooked through, 2-3 minutes per side. Remove from the pan, cover in tinfoil, and leave to rest for at least 5 minutes.
SUYA WANT MORE?
Plate up the beef skewers. Serve alongside the warmed rotis and roasted veg and chickpeas. Side with the yoghurt. Sprinkle over the picked coriander. Yum!