Nigerian Beef Suya

Ingredients

• 500g thin cut beef. Flank, sirloin or topside.
• 3Tablespoons Olu Olu Suya Spice (Extra for serving)
• 1 Tablespoon Chicken Seasoning 
• 2 Tablespoons Oil of choice
• Thinly sliced Onions, Cucumber and tomatoes, to serve
• Metal or Wood Skewers

Method 

1. If using wooden skewers, soak in water for at least 20 minutes before use; this prevents them from burning and sticking to meat. If using metal skewers lightly oil them.
2. Cover beef with Clingfilm and bang with mallet or back of a rolling pin till flat. Pat beef dry with a paper towel. 
3. Place beef in a bowl and season with chicken seasoning and 2 tablespoons of Olu Olu Suya Spice. Refrigerate, covered, for 20 minutes – 3 hours. As long as you can.
4. Heat the oven to 450F/230C. Lightly oil oven rack or roasting pan to prevent the suya from sticking to the pan.
5. Thread beef onto skewers making sure the skewer is fully covered with meat slices. Place skewers on oven rack. Make sure there is a drip pan underneath to collect the juice from meat.
6. Thread beef onto skewers making sure the skewer is fully covered with meat slices. Place skewers on oven rack. Make sure there is a drip pan underneath to collect the juice from meat.
7. Brush the beef with oil mixture. Grill for 10-12 minutes or until beef reaches desired doneness, turn occasionally.
8. Serve with slices of tomato, onions, cucumbers and a side of Olu Olu Suya spice for dipping.