Lunch
Suya Spiced Lamb Skewers with Sofrito Rice
A Spanish-West African fusion plate, lamb shoulder skewers rubbed in a suya spice blend of groundnut, ginger, and paprika then grilled hard and served over a Spanish sofrito rice so the West African fire-grill tradition and the Iberian slow-cooked sauce base meet in one cohesive dish.
$6
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
685Calories
38gProtein
32gFat
62gCarbs
8gSugar
4gFiber
745mgSodium
105mgChol
0gSat Fat
Goes well with
Nigerian Pale Ale
local
Hibiscus Tea (Zobo)
international
High Protein
Gluten-Free
Dairy-Free
fusion-kitchen
Instructions
1
Prep
Mix groundnut powder, smoked paprika, ginger, garlic powder, onion powder, coriander, cayenne, and salt. Coat 180g lamb cubes in spice mixture with 1 tbsp neutral oil; set aside 10 minutes. Dice onion, red pepper, and tomato. Grate garlic. Slice red onion. Chop coriander. Cook 90g jasmine rice to packet instructions.
2
Saute
Heat 1.5 tbsp olive oil in a small frying pan over medium heat. Add diced onion and red pepper; cook 5 minutes until softened. While rice cooks, add grated garlic, tomato paste, and 0.5 tsp smoked paprika; stir 2 minutes until paste darkens. Remove from heat.
3
Build
Fold sofrito through cooked rice; season with 0.25 tsp salt and keep warm. Thread marinated lamb onto 2 pre-soaked wooden skewers, distributing evenly.
4
Char
Heat a griddle pan over highest heat until smoking. Cook lamb skewers 3–4 minutes per side until deeply charred on all surfaces and just cooked through, turning once.
5
Plate
Spoon sofrito rice onto a plate. Lay lamb skewers alongside. Top with sliced red onion, diced tomato, and fresh coriander. Serve with lime wedges.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g boneless lamb shoulder
- 4 tbsp4 tbsp roasted groundnut powder
- 3 tsp3 tsp smoked paprika
- 1 tsp1 tsp ground ginger
- 1 tsp1 tsp garlic powder
- 1 tsp1 tsp onion powder
- 2 tsp2 tsp ground coriander
- 1/2 tsp1/2 tsp cayenne pepper
- 1 1/2 tsp1 1/2 tsp fine sea salt
- 5 tbsp5 tbsp neutral oil
- 180g180g jasmine rice
- 3 tbsp3 tbsp olive oil
- 11 medium onion
- 2 clove2 clove garlic
- 11 medium red pepper
- 2 tbsp2 tbsp tomato paste
- 11 small red onion
- 22 small fresh tomato
- 10g10g fresh coriander
- 22 lime
