Suya Cameroon Style

Preparation

1. Prepare the peanut spice rub by combining the ground roasted peanuts, minced ginger, minced garlic, minced hot chili peppers, onion powder, paprika, salt, and black pepper in a large bowl, mixing thoroughly until all ingredients are evenly distributed and the mixture resembles coarse meal.
2. Cut the beef sirloin or boneless chicken thighs into even cubes of about 1.5 inches, then place in a large bowl. Add the peanut spice rub to the meat and toss thoroughly for 3-4 minutes, ensuring every piece of meat is completely coated on all sides with the spice mixture. The coating should be thick and clinging to the meat.
3. Thread the coated meat cubes onto metal or soaked wooden skewers, leaving a small space between pieces to allow heat to circulate and develop caramelization. Let the skewers rest for 10-15 minutes at room temperature to allow the spices to adhere firmly to the meat.
4. Preheat a grill or grill pan to medium-high heat, then brush the grates lightly with vegetable oil. Place the suya skewers on the hot grill and cook for 8-10 minutes, rotating every 2-3 minutes to ensure even cooking and char development on all sides. The meat should be cooked through with a charred, caramelized exterior and juices running clear when tested.
5. Transfer the cooked suya skewers to a serving plate and allow them to rest for 3-4 minutes before serving. Serve hot, allowing diners to slide the meat off the skewers or serve on the skewers directly, with fresh lime wedges and onion slices on the side for accompaniment.