Spicy Beef Suya Skewers

Place the beef steak between two sheets of plastic wrap or parchment paper. Use a meat mallet, the flat side of a tenderizer, or even a heavy bottle to pound the beef until it is about 1/4 inch thick and more tender. This helps it cook faster and absorb flavors better.

Cut the pounded beef against the grain into thin strips, about 1/4 inch thick and 2-3 inches long. This ensures the beef is easy to chew and digest.

In a small bowl, whisk together vegetable oil, onion powder, garlic powder, crumbled bouillon cubes, and salt. The bouillon cubes add a savory depth of flavor.

Add the sliced beef to the marinade. Use your hands (preferably with gloves) to thoroughly coat each piece of beef. Ensure all the meat is well-covered.

Cover the bowl with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the flavors to penetrate the meat.

Heat a dry skillet over medium heat. Add the kulikuli, calabash nutmeg, and alligator pepper. Toast for 2-3 minutes, stirring constantly, until fragrant. This step enhances their flavor.

Transfer the toasted spices to a spice grinder or a mortar and pestle. Add ginger powder, onion powder, garlic powder, salt, cayenne pepper, and paprika. Grind or pound until a coarse powder forms. Be careful not to over-grind, as it can release too much oil and become bitter.

Soak bamboo skewers in water for at least 30 minutes (or up to 4 hours) to prevent them from burning on the grill. If you don't have skewers, you can grill the meat directly on the rack, ensuring the tray below catches drips.

Thread the marinated beef strips onto the soaked skewers, folding or layering them to create a compact skewer. Don't overcrowd them, but aim for a good amount of meat per skewer.

Generously coat each beef skewer with the prepared suya spice blend. Use your hands to press the spice onto the meat, ensuring an even coating on all sides.

Preheat your grill to 180°C (350°F). If using an oven, preheat to the same temperature and place the skewers on a wire rack set over a baking sheet to catch drippings.

Place the suya skewers on the preheated grill or in the oven. Grill for approximately 25 minutes, flipping them halfway through to ensure even cooking and browning. The beef should be cooked through but still tender and juicy.

Once cooked, remove the skewers from the grill and let them rest for 5 minutes before serving. This allows the juices to redistribute, resulting in more tender meat.