Suya On Steroids

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Good morning! 🙂

This was supposed to be a Mondays post but spent the day with my mentor and ahhh…was very refreshing! Though a little late, I assure you it’s worth the wait!

This recipe I created around the same time as the Zobo Syrup but have been hoarding it 😀 but in this season of  love and sharing, I’m sharing this recipe with you. I call it suya on steroids because I honeslty can’t call it anything else, that name describes the taste. It uses suya spice as the name indicates but with the addition of 3 extra ingredients and each bite just keeps you asking why you just discovered the recipe.

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I’m not a fan of yellow/English mustard on hotdogs, my Nigerian tongue just can’t handle it. When I saw whole grain mustard I became curious and my curiosity paid off!  You can imagine my joy when I saw it in Spar and knew I could try out some of the dishes I see on Food Network! It goes very well with beef even though a friend said she uses it in her vinaigrettes, yet to try that. The joy in my soul when she gave be a large jar of French whole grained mustard, you’d swear I was given a million bucks, 🙂 . This suya recipe is wet and juicy unlike regular suya, I enjoy it best when used as meat filling in Shawarma, today is share it with you, enjoy!

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Ingredients : ( serves 2 )

4 pieces Shoprite Minute Steak / tender beef cut

4 tablespoons suya spice

1 teaspoon whole grained mustard

1 teaspoon fresh lemon juice

1 small onion, sliced in long stips

1 teaspoon chilli flakes

1 cooking spoon vegetable oil

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Optional ingredients if you intend making Shawarma, I used Chinese cabbage but regular cabbage will taste great as well!

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As Shawarma filling..I used tortilka wraps, Chinese cabbage, onions, tomatoes for extra juice, mayonnaise and thousand island salad dressing.

Method :

Wash the meat and pat dry using kitchen paper towel.

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Cut in thick strips then dry rub with suya spice, set it aside for about 20 minutes.

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Heat oil in a non – stick pan, sear the meat on both sides before turning to cook it properly.

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After 15 minutes or when beef is tender, add the sliced onions, chilli flakes, lemon juice and mustard.

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Continue stirring for another 10 while it fries. Check to make sure its coooked through, turn off heat.

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Serve as desired….hot!

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As Shawarma filling

As Shawarma filling

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Enjoy the rest of your day!

Azu 🙂 .

**Note: I used Chinese cabbage because I buy it cheap from somewhere near my house, normal cabbage does same thing. I also used tortilla wraps which are used for buritos but regualar pita/Shawarma bread sold in Vcare Supermarket Opebi,  Goodies Supermarket and Candy store will taste just as great!

6 Comments

  1. neker17 says:

    I have been waiting for this!!
    I could kiss this my bestie right now!
    Anyone who loves good food and isn’t following this blog is, like we say in Nigeria “on a long thing”.
    I especially love how she makes it so simple!
    This is gonna be my recipe for Christmas dinner here in the UK. I brought some suya spice with me. Whoopee!!!
    *skips off happily *

  2. uloaku nnoli says:

    The pictures are giving me life! I have to make this oooooo oooooo. Soon.

  3. isioma says:

    ….And am speechless…Shop rite oh make una quick start…. Azu abeg my eyes wan burst oh… I av to keep these *waltz gracefully*

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