Ghanaian Kebabs (Kychinga/Suya) whole30 style
West African meat skewer street food, made whole30 style, using cashew instead of peanuts.
Servings Prep Time
10kebabs 30min
Cook Time Passive Time
50 min 1hr
Servings Prep Time
10kebabs 30min
Cook Time Passive Time
50 min 1hr
Ingredients
suya seasoning
Beef Seasoning
cashew butter sauce
others
Instructions
Suya
  1. Preheat oven to 300 degrees. Line cookie sheet with foil. Spread cashews on the sheet, drizzle with oil, and mix well, then sprinkle with salt. Bake for 5 minutes, then flip to cook the other side. Remove from heat, let cool, remove excess oil with a paper towel as necessary.
  2. Next place cashews in a blender, and grind. Pour into a bowl and mix in other ingredients for the Suya (kebab powder). Place leftovers in a mason jar, cover with a lid for up to refrigerate up to 3 weeks.
Beef Seasoning
  1. Place beef tips in a bowl or ziplock bag, toss in the rest of the ingredients. Coat the beef tips with seasoning, marinate at least 1 hrs or overnight, make sure to come to room temp if it is refrigerated. The longer the better.
  2. If you are using wooden kebabs skewers, submerge in water for 1 hrs or 2, to keep from burning.
  3. When ready to assemble, thread beef, peppers, and onions onto skewers9 Alternate).
  4. Next cover with a little cashew powder mix. Place on a plate while you preheat the grill to 350 degrees. Brush a little oil on your the grill.
  5. Place skewers on the grill. Grill for about 40 minutes, making sure to turn to cook all side, turn down grill as needed to prevent burning.
  6. When done, place skewers on a plate, and sprinkle with more powder.
cashew butter sauce
  1. Blend together everything, until smooth. Pour in a small bowl, and sprinkle with additional chopped cilantro. Serve with Kebabs.