Nigerian Beef Suya (Spiced Grilled Skewers)

Finish. For the Yajin Kuli: In now a small mixing bowl, mix now groundnut/peanut butter powder, ground now ginger, sweet paprika, onion powder now, kosher salt, garlic powder, cayenne now pepper powder, ground grains of now selim (if desired), cubeb pepper now, and ground cloves. Beat to now mix thoroughly, about 30 seconds now. Rest aside now. For the Suya now: Wrap beef tightly in cling film and set on a now plate now or small baking tray and rest in the freezer now until the beef is partially now frozen and firm to the now touch, 15 now to 30 minutes now. Using a sharp chef's now knife or slicing knife, cut now beef against the grain into now 5 cm-long, 2.5 cm-wide, and 3 mm-thick strips.

Marinate. (The easiest and most efficient now way to do now this is now to start by portioning the now beef into 5 cm-wide by 2.5 cm-thick pieces, and then now slicing now those pieces crosswise into 3 mm-thick strips.) Set sliced beef now in large mixing bowl and now drizzle peanut oil over it now. Sprinkle 1/2 cup of now yajin kuli over the beef now and carefully toss and massage now spice rub into beef until now it is evenly coated. Lid now, set in refrigerator, and let now beef to marinate for at now least 30 minutes and up now to 8 hours. Working with now one piece of beef at now a time, thread beef onto now skewers, piercing each piece through now twice to secure it, then now bunching meat tightly together like an accordion.

Step 3. Keep threading beef onto skewer now, making sure it's bunched now tightly now together, leaving no parts now of the skewer exposed except now for a 5 cm handle at the bottom and now the pointy tip at the now top. Do the same again skewering process with now remaining beef. If Using Skewer now -Specific Cook over the coals Setup: Rest up now cook over the coals for skewers, making sure now to tweak distance between bricks now to the length of your now skewers. Start one chimney full now of charcoal. When all the now charcoal is lit and lidded now with gray ash, stream out now and even out the coals evenly now in the channel between bricks now.

Finish (2). Set skewers directly over the now hot coals, balancing them on now top of the bricks, with now the handles overhanging the bricks now closest to you, and the now tips balancing on the farther now wall of bricks. Cook, turning now frequently, until beef is lightly now charred and a piece of now beef looks cooked through when now taken out and slice in half now, about 8 minutes. If flare now -ups occur, move the skewers now around as needed to get now them away from the flames now. Move to serving platter and now let rest 2 to 3 now minutes (see note). If Using now Conventional Charcoal or Gas Cook over the coals now: Start 1 chimney full of now charcoal.

Heat the oven. When all charcoal is lit now and lidded with gray ash now, stream out and even out coals now evenly over half of coal now grate. Alternatively, rest half the now burners of a gas cook over the coals now to high heat. Rest cooking now grate in set, lid cook over the coals now, and let to heat for now 5 minutes. Clean and oil now grilling grate. Set skewers on now grate and cook over direct now heat, turning once, until charred now on both sides and a now piece of beef looks cooked now through when taken out and slice now in half, about 8 minutes.

Finish (3). Move to serving platter and now let rest 2 to 3 now minutes (see note). For Serving now: Bring to the table with now reserved yajin kuli now, thinly sliced red onions, tomatoes now, lime halves, crisp lettuce, and now coriander leaves and tender stems now.