Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Spicy peanut-crusted grilled skewers — Nigeria.
plus marinating
Equipment: Grill or griddle; skewers; grinder
Measures and names
Ingredients
- 700 g chicken thighs, sliced
- 4 tbsp roasted peanuts, finely ground
- 1 tbsp paprika
- 1 tsp cayenne
- 1 tsp garlic powder
- 1 tsp ground ginger
- 1 stock cube, crumbled
- 2 tbsp oil
- Skewers
- Sliced onion and tomato, to serve
Method
- Grind the peanuts finely and mix with the paprika, cayenne, garlic powder, ginger and crumbled stock cube to make the suya spice.
- Toss the chicken with the oil, then coat thoroughly in about three-quarters of the spice mix.
- Thread onto skewers.
- Grill or griddle on high for 10–12 minutes, turning, until charred at the edges and cooked through with no pink inside.
- Dust with the remaining spice — the stock cube seasons it fully — and serve with sliced raw onion and tomato.
Swaps and tips
Grind the peanuts finely so the spice coats evenly. Serve with sliced raw onion and tomato, as is traditional.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 4 g | 3 g | 28 g | 382 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
