Food Recipes Dinner Meat Dishes Beef Suya 5.0 (1) 2 Reviews These street food–inspired skewers come from Nigeria. We're using tender beef short rib here, marinated in a fresh paste of peanut, ginger, and chili powder before a quick turn on the grill. The long bamboo skewers provide enough friction to keep the thin slices of meat in place. By Justin Chapple Justin Chapple Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Updated on July 20, 2023 Tested by Food & Wine Test Kitchen Tested by Food & Wine Test Kitchen Recipes published by Food & Wine are rigorously tested by the culinary professionals at the Dotdash Meredith Food Studios in order to empower home cooks to enjoy being in the kitchen and preparing meals they will love. Our expert culinary team tests and retests each recipe using equipment and ingredients found in home kitchens to ensure that every recipe is delicious and works for cooks at home every single time. Meet the Food & Wine Test Kitchen Rate PRINT Share Trending Videos Close this video player These street food–inspired skewers come from Nigeria. We’re using tender beef short rib here, marinated in a fresh paste of peanut, ginger, and chili powder before a quick turn on the grill. Photo: Jennifer Causey Active Time: 25 mins Total Time: 6 hrs 25 mins Yield: 4 Ingredients 1/2 cup unsalted roasted peanuts 1 tablespoon garlic powder 1 tablespoon onion powder 1 tablespoon chili powder 2 teaspoons ground ginger 1 tablespoon kosher salt, plus more for seasoning 1 tablespoon black pepper 1/4 cup canola oil, plus more for brushing 1 1/2 pounds boneless beef short ribs, frozen 20 minutes and very thinly sliced lengthwise 12 large wooden skewers, soaked in water 1 hour 1/2 lemon Sliced red onion, tomato, and cucumber, for serving Directions Pulse peanuts in a food processor until finely chopped. Add garlic powder, onion powder, chili powder, ginger, salt, and pepper; pulse to combine. With processor running, gradually add oil until a thick paste forms. Combine short ribs and peanut mixture in a large bowl; toss to coat evenly. Cover and refrigerate at least 6 hours or up to overnight. Preheat a grill to medium-high (about 450°F), or heat a grill pan over medium-high, and brush grate with oil. Thread short ribs onto skewers, brush lightly with oil, and season lightly with salt. Grill, turning once or twice, until lightly charred and nearly cooked through, 3 to 5 minutes. Transfer to a platter; squeeze lemon half over skewers. Serve with sliced red onion, tomato, and cucumber. Originally appeared: June 2018 Rate It Print