Chinchinga beef skewers

Chinchinga beef skewers
  • Serves icon Serves 4
  • Time icon Hands-on time 30 min, plus marinating

”The lyrically named chinchinga is a popular street food, essentially Ghana’s answer to shish kebab: meat that’s been rubbed in a spice mix, then skewered and grilled. The spice mix is called suya, a blend of ground spices and hot pepper. I love this dish because it’s so versatile and can be applied to any meat. You can add peppers and onions to the skewer if you wish but sometimes simplicity wins out.” – Zoe Adjonyoh

Nutrition: per serving

Calories
397kcals
Fat
25.2g (6g saturated)
Protein
35.9g
Carbohydrates
4.9g (1.8g sugars)
Fibre
3.4g
Salt
2.3g
Calories
397kcals
Fat
25.2g (6g saturated)
Protein
35.9g
Carbohydrates
4.9g (1.8g sugars)
Fibre
3.4g
Salt
2.3g

Ingredients

  • ½ tsp sea salt
  • 30ml groundnut oil, plus extra to brush
  • 50g fresh ginger, grated
  • 500g British rump steak, cut into 1cm strips
  • 1 tsp cayenne pepper
  • Handful fresh coriander leaves
  • 2-3 red chillies, finely sliced
  • 100g roasted peanuts, crushed (optional)

For the suya spice mix

  • 2 tsp cayenne pepper
  • ½ tsp smoked paprika
  • 1 tsp each ground ginger, ground nutmeg and garlic powder
  • ½ tsp each ground cloves, ground ginger and ground cinnamon
  • 1 tsp crushed sea salt

You’ll also need…

  • 8-12 metal skewers, or wooden skewers soaked in water for
    30 minutes

Method

  1. Combine the spice mix ingredients in a bowl (see Make Ahead).
  2. In a non-metallic bowl, combine the suya spice mix with the sea salt, oil and fresh ginger. Add the beef strips, tossing well to evenly coat. Set aside to marinate for at least 30 minutes (see Make Ahead).
  3. Meanwhile, light the barbecue and wait for the coals to glow white (or heat the grill to high). Thread 3-4 pieces of meat per skewer. Brush the meat with a little groundnut oil, then cook for 3-4 minutes on each side until lightlymcharred.
  4. Serve the skewers scattered with cayenne pepper, coriander leaves, sliced chillies and peanuts, if using, and serve with Zoe’s peanut sauce on the side.

delicious. tips

  1. Marinate the beef up to a day in advance, cover and keep in the fridge. Store
    the suya spice mix in an airtight container in a cool, dark place
    and use within 1-2 months.

Recipe By

Zoe Adjonyoh

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine
September Cover

Rate & review

Rate

4 votes

Reviews

Read what others say...

    1. Hi Dan – Apologies for the temporary error with this recipe. The recipe now links to Zoe’s peanut sauce in the method. Happy cooking!

Share your thoughts...

Rate & review

Rate

4 votes

Subscribe to our magazine

Subscribe to delicious. magazine this month for a half price subscription

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

September 2019