Beef and peanut satays with cabbage salad (suya)

This is a simplified version of the Nigerian street food. The original uses a powder made from roasted, ground peanuts that have had excess oil extracted, along with a slew of spices. The combination can vary dramatically, and some spices, such as the Sichuan pepper-like uda, are nigh on impossible to find outside of West Africa. Prawns and chicken are common alternatives to red meat, while sides include roasted plantains and cabbage salad. If you want to cram more meat onto your skewer, no worries – thicker kebabs will just take a bit longer to cook.

The price of meat doesn't always affect consumption. Credit: Sharyn Cairns

• serves

  4

• prep

  45 minutes

• cook

  5 minutes

• difficulty

  Easy

Ingredients

• 650 g piece beef fillet, trimmed
• 210 g (1⅓ cup) roasted unsalted peanuts
• 3 tsp sweet paprika
• 3 tsp ground ginger
• 2 tsp onion powder
• 2 tsp garlic powder
• ½ tsp cayenne pepper, or to taste
• 60 ml (1¼ cup) lime juice
• 100 ml peanut oil, plus extra, for cooking
• 30 wooden skewers, soaked in water for 1 hour

Cabbage salad

• ½ green cabbage, tough outer leaves removed, cored and very finely sliced
• 1 onion, cut into thin rings
• 2 Lebanese cucumbers, peeled and thinly sliced
• handful of flat leaf parsley leaves
• 60 ml (¼ cup) lime juice
• 100 ml olive oil

Marinating time 2-3 hours

Instructions

Using a sharp knife, slice the beef across the grain into 5 mm thick slices, then cut the slices into pieces 2.5 cm pieces and set aside. 

Combine the peanuts and all the ground spices in a food processor then process until the mixture forms a fine powder. Add the lime juice and oil and process until a paste forms. Season well with sea salt and freshly ground black pepper. 

Combine the paste with the beef slices in a bowl, using your fingers to coat the beef all over. Cover the bowl with plastic wrap then refrigerate for 2-3 hours.

Thread the beef onto the skewers, keeping the pieces as flat as possible on the skewers.

Preheat a barbecue or chargrill plate over medium-high. Brush with the oil then cook the skewers, in batches, for 1-1½ minutes on each side or until just cooked through but still a little pink in the middle.

Place the cabbage, onion and cucumber on a large platter and drizzle with the lime juice and oil. Season well with sea salt and freshly ground black pepper then serve with the skewers.

Photography by Sharyn Cairns. Styling by Lee Blaylock. Food preparation by Peta Gray. Creative concept by Lou Fay.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.