Description
At its core, this spectacular dish is a modern culinary fusion that connects traditional West African street food culture with contemporary salad bowls. The centerpiece of the dish is suya, a spicy skewered meat preparation deeply rooted in West Africa, traditionally made using beef, ram, or chicken coated in a special spice mix known as yaji. In this unique variation, we take sliced tender halal lamb leg or shoulder and marinate it in an aromatic blend of finely ground roasted peanuts, warm ginger, sharp garlic, onion powder, paprika, cayenne pepper, and earthy spices.
Ingredients
For the Lamb Suya
- 500 g halal lamb leg or shoulder, thinly sliced
- 2 tbsp roasted peanuts, finely ground
- 1 tbsp smoked paprika
- 1 tsp ground ginger
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp cayenne pepper, or to taste
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp vegetable or olive oil
- 1 tbsp lemon juice
For the Salad
- 6 cups mixed salad greens
- 1 large tomato, diced
- ½ cucumber, sliced
- 1 small red onion, thinly sliced
- 1 red bell pepper, sliced
- 1 avocado, sliced
- ¼ cup fresh coriander/cilantro, chopped
- 2 tbsp roasted peanuts, roughly chopped
Creamy Peanut Drizzle
- 4 tbsp smooth peanut butter
- 2 tbsp fresh lime or lemon juice
- 1 tbsp honey
- 1 tbsp soy sauce or halal-certified tamari
- ½ tsp grated fresh ginger
- 1 small garlic clove, finely grated
- 4–6 tbsp warm water
- ¼ tsp cayenne pepper, optional
- Pinch of salt
Instructions
1. Marinate the lamb
In a bowl, combine the ground peanuts, paprika, ginger, garlic powder, onion powder, cayenne, cumin, coriander, black pepper, and salt.
Add the sliced lamb, oil, and lemon juice. Toss thoroughly so the spices coat every piece.
Cover and refrigerate for at least 30 minutes, or preferably 2–4 hours.
2. Make the peanut drizzle
Whisk the peanut butter, lime juice, honey, soy sauce, ginger, garlic, and cayenne together.
Gradually add warm water, 1 tablespoon at a time, until you have a smooth, pourable dressing.
Taste and adjust:
- More lime → brighter and tangier
- More honey → sweeter
- More cayenne → spicier
- More water → thinner drizzle
3. Grill the lamb
Heat a grill, grill pan, or heavy skillet over medium-high to high heat.
Thread the lamb onto skewers if desired, or place the pieces directly on the grill.
Cook for approximately 2–4 minutes per side, depending on thickness, until nicely charred and cooked to your preferred doneness. Avoid overcrowding the pan.
For food safety, use a thermometer appropriate to your preferred lamb doneness.
4. Assemble the salad
Arrange the salad greens on a large platter or four plates.
Top with tomato, cucumber, red onion, bell pepper, avocado, and cilantro.
Add the hot grilled lamb suya and sprinkle with chopped roasted peanuts.
5. Finish
Drizzle generously with the creamy peanut sauce.
Serve immediately with extra lime wedges and a little additional suya spice if you like.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Grilling
- Cuisine: West African
Nutrition
- Serving Size: 1 serving
- Calories: ~520 kcal
Keywords: Halal Lamb Suya Salad, Spicy African Lamb Salad, Grilled Lamb Salad with Peanut Dressing