West African Peanut-Spiced Beef Suya Skewers (4 Servings)

Soak about eight bamboo skewers in roughly 1 litre water (enough to submerge) for at least 30 minutes. Preheat the oven to 200°C and line a tray with baking parchment.

Cut 500 g sirloin into long strips about 4–5 mm thick and chop one onion into large pieces. Use separate tools for raw beef.

Toss beef with 4 tbsp suya spice and 2 tbsp oil. Check the seasoning blend's salt content first and add at most 1/4 tsp salt only if needed.

Thread beef evenly on the eight soaked skewers, alternating with onion pieces, and arrange on the tray without excessive overlap.

Roast at 200°C for about 20 minutes, turning skewers after 10 minutes. Actual cooking time depends on strip thickness.

Check the thickest folded section of intact-cut beef with a food thermometer; it must reach at least 63°C, then rest for at least three minutes. If below target, cook longer and recheck.

Divide into four servings and serve hot. Place leftovers in shallow containers and refrigerate within two hours; eat within 3–4 days and reheat to 74°C.