Beef Suya Skewers with Sweet Potato Wedges and Onion Salad

Ingredients

• 600 g beef rump steak
• 60 g roasted peanuts
• 1 tsp cayenne pepper
• 2 tsp smoked paprika
• 1 tsp ground ginger
• 1 tsp garlic granules
• 800 g sweet potatoes
• 3 tbsp vegetable oil
• 1 red onion
• 3 ripe tomatoes
• 150 g white cabbage
• 1 lime

Method

1. 1

   Heat the oven to 220C (200C fan, gas 7). Cut the sweet potatoes into wedges, toss with 2 tbsp vegetable oil and a pinch of salt and roast for 30-35 minutes, turning once, until tender and crisp at the edges. If using wooden skewers, soak them in water now.

2. 2

   Make the yaji (suya spice): blitz the peanuts to a fine powder, stopping before it turns to butter, then mix with the cayenne, smoked paprika, ground ginger, garlic granules and 1 tsp salt. A ready-made suya pepper from the world food aisle also works.

3. 3

   Slice the beef thinly against the grain, toss with the remaining oil and three-quarters of the spice mix, and thread onto the skewers.

4. 4

   Heat the grill to high. Grill the skewers on a foil-lined tray for 3-4 minutes each side until charred at the edges, then sprinkle with the rest of the spice.

5. 5

   Thinly slice the red onion, cut the tomatoes into wedges and finely shred the cabbage. Toss with the juice of the lime and a pinch of salt.

6. 6

   Serve the suya with the wedges and the onion salad.