Chef note
Keep the flavours precise, the plate composed, and the final presentation grounded in Chef Stone's disciplined Pan-African style.
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Suya grill plate
Spiced Chicken Suya Skewers with Charred Peppers
Grills BBQ & SuyaSuya grill plateServes 4 as a starter12 ingredients7 steps
Ingredients
200g chicken fillets, cut into 2-inch cubes
1 teaspoon ginger, minced
2 cloves garlic, minced
1 teaspoon cumin powder
1 teaspoon cajun seasoning
1 tablespoon soy sauce
1 teaspoon chilli flakes
1 cup mixed bell peppers, cubed
1 small red onion, cubed
2 tablespoons olive oil
Salt and freshly ground black pepper to taste
1 tablespoon Chef Stone's Secret Spice™️
Method
1
Begin by soaking the skewer sticks in water for at least 30 minutes to prevent them from burning.
2
Season the cubed chicken fillets generously with salt, black pepper, and Chef Stone's Secret Spice™️.
3
In a mixing bowl, whisk together the olive oil, minced ginger and garlic, cumin, cajun seasoning, soy sauce, and chilli flakes to create the marinade.
4
Pour the marinade over the seasoned chicken, ensuring it is well-coated. Cover the bowl and allow the chicken to marinate in the refrigerator for at least one hour.
5
Thread the marinated chicken onto the skewers, alternating with cubes of bell pepper and red onion.
6
Heat a griddle pan or skillet over medium-high heat. Cook the skewers for 8-10 minutes, turning occasionally, until the chicken is cooked through and lightly charred.
7
Serve the skewers immediately, accompanied by potato wedges or grilled potatoes for a complete meal.
Plating direction
Arrange two skewers diagonally across a dark, textured ceramic plate. Garnish with a sprinkle of finely chopped fresh cilantro and a lime wedge on the side for a touch of freshness and acidity.
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