Post by bean on Apr 1, 2007 10:02:09 GMT -5
DH requests this ALL the time. 
I serve them with garlic rice and seeded tomatoes and a big roasted sweet onion (roasted in my garlic roaster).
Oh, and the two Teaspoons of cayenne is not a typo, though you could (I suppose) use less.
SUYA (chicken, beef, shrimp or veal)
or "Nigerian Kabobs"
6 Bamboo skewers, soaked in warm water for at least an hour or two.
1 Pound skinless, boneless chicken breasts
1 Tablespoon minced garlic
1 Teaspoon freshly grated ginger
1 Tablespoon paprika
1 Tbsp onion powder
2 Teaspoons cayenne pepper (or to taste)
2 Tablespoons finely ground peanuts (optional)
2 tbsp peanut oil or canola oil
salt
Cut chicken into bite-size pieces or thin slices. Mix the dry ingredients together and work in the minced garlic and grated ginger til the "rub" mix is fairly uniform.
In a large bowl, rub the spice mix into the chicken bits until they are evenly coated. You may need to add oil in order to get an even distribution of spices from piece ot piece.
Allow to marinate for 2 to 12 hours. When the
grill is ready (it should be hot for rapid
cooking); thread the spicy meat bits onto the skewers, probably 4 or 5 pieces per skewer.
Just before grilling, brush each side with peanut oil. Salt one side evenly but lightly. Grill about 4 to 6 minutes per side, turning once, when the first side looks brown.
Serve hot with small chunks of sweet onion and
cubes of seedless tomato.
YUMMY ;D
I serve them with garlic rice and seeded tomatoes and a big roasted sweet onion (roasted in my garlic roaster).
Oh, and the two Teaspoons of cayenne is not a typo, though you could (I suppose) use less.
SUYA (chicken, beef, shrimp or veal)
or "Nigerian Kabobs"
6 Bamboo skewers, soaked in warm water for at least an hour or two.
1 Pound skinless, boneless chicken breasts
1 Tablespoon minced garlic
1 Teaspoon freshly grated ginger
1 Tablespoon paprika
1 Tbsp onion powder
2 Teaspoons cayenne pepper (or to taste)
2 Tablespoons finely ground peanuts (optional)
2 tbsp peanut oil or canola oil
salt
Cut chicken into bite-size pieces or thin slices. Mix the dry ingredients together and work in the minced garlic and grated ginger til the "rub" mix is fairly uniform.
In a large bowl, rub the spice mix into the chicken bits until they are evenly coated. You may need to add oil in order to get an even distribution of spices from piece ot piece.
Allow to marinate for 2 to 12 hours. When the
grill is ready (it should be hot for rapid
cooking); thread the spicy meat bits onto the skewers, probably 4 or 5 pieces per skewer.
Just before grilling, brush each side with peanut oil. Salt one side evenly but lightly. Grill about 4 to 6 minutes per side, turning once, when the first side looks brown.
Serve hot with small chunks of sweet onion and
cubes of seedless tomato.
YUMMY ;D
