Suya-Spiced Beef Skewers

Combine the ground roasted peanuts, suya spice mix, salt, ground seasoning cube, and oil in a bowl. Mix thoroughly to form a crumbly, slightly oily paste. The peanut flour absorbs the oil and spices into a coating that will cling to the meat rather than slide off. Taste it — it should be intensely seasoned, very peppery, and nutty. If it feels dry and doesn't hold together when pressed, add a few more drops of oil.

Thread the thin beef slices onto flat metal skewers or pre-soaked wooden skewers, weaving the meat back and forth in a zigzag so it lies flat rather than bunching. Press the suya spice paste firmly onto both sides of the meat — use your hands to work it into the surface, pressing hard so the coating adheres. The paste should fully obscure the beef beneath. Rest uncovered at room temperature for 1 hour, or refrigerate overnight (overnight marinades develop more depth).

Grill over hot charcoal or a very hot gas grill (high heat is essential — suya requires intense, direct heat to char the crust while keeping the thin beef moist). Place skewers 8–10 cm from the coals. Cook for 3–4 minutes per side, turning once. The peanut crust should develop dark char spots and a deep, smoky caramelization. Avoid moving the skewers constantly — let the crust set on each side before flipping. If using a grill pan indoors, heat it to maximum temperature and cook in batches.

Remove skewers from heat and slide meat onto a serving surface lined with newspaper (traditional). Scatter sliced raw white onion and fresh tomato over the top — their sharpness and acidity cut through the rich peanut coating. Dust with additional suya spice if desired. Serve immediately while the crust is still crackling — suya loses its textural magic within 10 minutes of coming off the fire.