PREPARE THE SPICE MIX
First, prepare the suya spice mix: mix all the ingredients together in a small bowl until evenly mixed.
PREPARE YOUR STEAK
Cut the steak into 2.5cm pieces and place in a bowl. Add the garlic, ginger, liquid seasoning, two-thirds of the suya spice and 2 tbsp of the oil. Mix together well, so that all the steak pieces are well coated.
PREPARE YOUR SKEWERS
Halve, core and deseed both peppers, then cut into 2.5cm pieces. Skewer the steak pieces onto 8 skewers alternating them with the red and green pepper. Leave to marinate for at least an hour, or in the fridge overnight.
SETTING UP YOUR EGG
Prepare your EGG for direct cooking using the Cast Iron Searing Grid. Your target temperature is 180˚C.
MAKE YOUR CABBAGE SALAD
To make the cabbage salad, put all the ingredients into a large bowl, seasoning with a little salt and pepper, and mix well.
COOK THE SKEWERS
When you are ready to cook, brush the skewers lightly with the remaining 2 tbsp oil. Lay on your Cast Iron Searing Grid and cook for 12–15 minutes, turning every minute to ensure they cook evenly on all sides. They should be lightly charred on all sides.
Serve the beef suya skewers on a platter with lime wedges for squeezing over and the cabbage salad alongside. Serve the remaining spice mix in a little dish on the side for guests to sprinkle over the skewers if they want to add an extra kick of spice.
Extracted from Tom Kerridge’s Outdoor Cooking: The Ultimate Modern BBQ Bible, published by Bloomsbury