Suya-Spiced Grilled Chicken Skewers with Onion-Tomato Relish
Chicken cubes marinated in a ground-peanut suya spice blend, grilled on skewers, and topped with a fresh onion-tomato relish.
Suya spice is what gives Nigerian street-side grilled meat its signature crust: ground roasted peanuts, ginger, and cayenne rubbed straight onto the meat before it hits the grill. Here, that same blend coats cubed chicken breast, which chars quickly on skewers and stays lean since there's no batter or deep-frying involved.
A quick relish of diced tomato, red onion, and cucumber, brightened with lime, gets spooned over the top just before serving. It cuts through the spice and keeps the plate feeling fresh rather than heavy.
This is a straightforward high-protein, low-carb dinner or snack: the chicken carries the protein load, the peanuts add a small amount of healthy fat, and there's no rice or starch competing for space on the plate. It also fits well for anyone eating with fitness and recovery in mind, since a full skewer delivers a meaningful amount of protein per serving.
Ingredients
- 700 g boneless skinless chicken breast, cut into cubes
- 3 tbsp roasted unsalted peanuts, finely ground
- 1 tbsp ground ginger
- 1 tbsp paprika
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tbsp olive oil
- 1 lime, juiced
- 2 tomatoes, diced — for relish
- 1 red onion, thinly sliced — for relish
- 1 cucumber, diced — for relish
- to taste salt
- 8 wooden or metal skewers
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.
Instructions
- 1In a small bowl, mix ground peanuts, ginger, paprika, cayenne, garlic powder, and salt to make the suya spice blend.
- 2Toss chicken cubes with olive oil, half the lime juice, and the suya spice blend until evenly coated; marinate at least 15 minutes, or up to overnight in the fridge.
- 3Thread the chicken onto skewers.
- 4Grill over medium-high heat, or under a broiler, for 12-15 minutes, turning occasionally, until charred at the edges and cooked through.
- 5While the chicken grills, toss diced tomatoes, red onion, and cucumber with the remaining lime juice and a pinch of salt for the relish.
- 6Serve the skewers hot with the relish spooned over the top.