📝 About This Recipe
Experience the vibrant pulse of West African street food with these Tsire-spiced beef skewers, a legendary staple known for its smoky, nutty, and fiery profile. At the heart of this dish is the complex 'Yaji' spice blend, featuring roasted ground peanuts, ginger, and bird's eye chilies that create an addictive crust when seared over high heat. These skewers are tender, intensely aromatic, and represent the perfect harmony of heat and savory depth that makes Nigerian cuisine so beloved globally.
🥗 Ingredients
The Tsire (Yaji) Spice Blend
- 1 cup Roasted Peanuts (unsalted, skins removed and finely ground into Kuli-Kuli style powder)
- 2 tablespoons Ginger Powder (dried and pungent)
- 1-2 tablespoons Cayenne Pepper (adjust based on heat preference)
- 1 tablespoon Smoked Paprika (for color and depth)
- 1 tablespoon Onion Powder
- 1 tablespoon Garlic Powder
- 1 tablespoon Bouillon Powder (beef or vegetable flavor for umami)
- 1/2 teaspoon Ground Grains of Selim (optional, for authentic musky aroma)
- 1 teaspoon Salt (to taste)
The Beef & Marinade
- 2 pounds Beef Sirloin or Flank Steak (sliced into very thin, wide ribbons against the grain)
- 1/4 cup Vegetable Oil (plus extra for brushing)
- 1 tablespoon Maggi Seasoning or Soy Sauce (to help the spice stick)
For Serving
- 1 large Red Onion (thinly sliced into rings)
- 1/2 piece Cucumber (sliced into rounds to cool the palate)
- 2 pieces Roma Tomatoes (sliced)
- 1/4 cup Fresh Parsley or Cilantro (chopped for garnish)
👨🍳 Instructions
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1
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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2
Prepare the peanut powder: Pulse the roasted peanuts in a food processor until they reach a fine meal consistency. Be careful not to over-process, or you will end up with peanut butter. Blot the powder with a paper towel to remove excess oil.
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3
In a medium bowl, whisk together the ground peanuts, ginger powder, cayenne, paprika, onion powder, garlic powder, bouillon, grains of selim, and salt until well combined. This is your Tsire/Yaji spice.
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4
Slice the beef against the grain into very thin strips, roughly 1 inch wide and 3-4 inches long. Thinness is key for the authentic street-food texture.
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5
In a large bowl, toss the beef strips with 1/4 cup of vegetable oil and the Maggi seasoning until every piece is lightly coated.
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6
Thread the beef onto the skewers, piercing the ribbons in a weaving 'S' pattern so they lay flat against the skewer.
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7
Dredge each loaded skewer generously in the Tsire spice blend. Press the spices into the meat with your hands to ensure a thick, even coating.
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8
Place the coated skewers on a tray and let them rest for 20-30 minutes. This allows the spices to hydrate and adhere to the meat.
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9
Preheat your grill or a cast-iron grill pan to medium-high heat. Lightly oil the grates.
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10
Place the skewers on the grill. Cook for 3-5 minutes per side. The peanut coating should become fragrant and form a dark, slightly charred crust.
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11
During the last minute of cooking, lightly brush a tiny bit more oil over the skewers to keep them moist and help the spices 'fry' on the meat.
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12
Remove from heat and let the meat rest for 2-3 minutes before serving.
💡 Chef's Tips
To get the finest peanut powder without it turning to paste, use 'Kuli-Kuli' (West African peanut cake) if available, or freeze your peanuts for 15 minutes before grinding. Always slice the beef against the grain; this ensures the thin strips remain tender rather than chewy. If you want more heat, reserve some of the dry spice blend to sprinkle over the finished skewers as a 'finishing salt'. Don't crowd the grill; cooking in batches ensures the heat remains high enough to sear the peanut crust rather than steaming the meat.
🍽️ Serving Suggestions
Serve traditionally on a piece of newspaper or brown parchment paper for an authentic street-food feel. Pair with chilled slices of red onions, tomatoes, and cucumbers to balance the intense heat. Serve alongside 'Jollof Rice' or fried plantains for a complete West African feast. A cold lager or a hibiscus ginger tea (Zobo) perfectly complements the spicy, nutty flavors.