Suya-Spiced Beef Kebab Bowls with Peanut-Herb Salad

Prepare the skewers

If using bamboo skewers, soak them in water while you prepare the ingredients. Set aside 2 tablespoons of the ground peanuts for finishing.

Timer available in cooking mode · 10 min

Make the suya kebab mixture

Put the beef, remaining ground peanuts, garlic, fresh ginger, smoked paprika, ground ginger, cayenne, salt, black pepper, lime zest and 1 tablespoon of lime juice in a bowl. Mix firmly with clean hands until evenly combined, then divide into 8 portions. Shape each into a compact sausage around a skewer, or form into short logs if not using skewers.

Make the salad

Combine the tomatoes, cucumber, red onion, spring onions and coriander in a large bowl. Toss with the juice of 1 lime, 1 tablespoon of oil and a pinch of salt. Keep aside so the vegetables remain crisp.

Warm the rice

Warm the cooked brown rice according to the packet instructions or in a covered pan with a splash of water until piping hot.

Heat the griddle

Heat a lightly oiled griddle pan or large frying pan over a medium-high heat until hot.

Griddle the kebabs

Brush the kebabs with the remaining oil and cook, turning regularly, until browned all over and cooked through. Check the centre of a kebab is no longer pink and reaches 71°C if using a thermometer.

Timer available in cooking mode · 12 min

Oven alternative

Instead of griddling, place the shaped kebabs on a lightly oiled baking tray and bake at 220°C/200°C fan/gas 7 until browned and cooked through, turning once halfway. Confirm the centre reaches 71°C.

Timer available in cooking mode · 15 min

Build the bowls

Divide the warm brown rice between four bowls. Add two kebabs and a generous spoonful of tomato-cucumber salad to each. Scatter over the reserved ground peanuts and serve immediately. For the nut-free variation, replace all peanuts with an equal quantity of toasted, finely ground pumpkin seeds.