Suya-Spiced Grilled Chicken Skewers with Cucumber-Mint Yogurt
West African suya-spiced chicken skewers with a cooling cucumber-mint yogurt dip, lean and low in sodium.
Suya's signature crust comes from ground peanuts and a warm blend of paprika, ginger, and cayenne, and it turns out that same spice mix works beautifully on lean, skewered chicken breast with almost none of the salt a street-vendor version might carry. A cool cucumber-mint yogurt on the side balances the heat and adds a creamy finish without reaching for a heavier sauce.
This dish is built for a heart-conscious plate: chicken breast keeps saturated fat low, the peanuts are unsalted, and the spice blend leans on paprika, ginger, and cayenne rather than salt for its punch. Low-fat yogurt in the dip adds calcium and protein while keeping things light, and fresh cucumber contributes potassium and crunch.
Thread the skewers loosely so the chicken cooks evenly, and let them marinate even briefly—the peanut spice clings best once the chicken has had a few minutes to absorb it.
Ingredients
Most ingredients here are everyday market staples across West Africa. A handful of specialty items may be easiest to find at a local open-air market or an African grocery store if you're elsewhere.
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