Ghanaian Spiced Beef Skewers

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A beloved street-food classic from northern Ghana, these spiced beef skewers are coated in a smoky, peanut-rich dry rub called yaji and grilled fast over high heat. The contrast of charred, peppery crust against juicy beef makes them irresistible, especially when paired with sliced onions and a squeeze of lime.

Nutrition Facts

Per serving (estimated)

• 510 kcalCalories
• 32 gFat
• 7 gSaturated Fat
• 12 gCarbs
• 3 gFiber
• 3 gSugar
• 42 gProtein
• 1180 mgSodium
• 780 mgPotassium
• 60 mgCalcium
• 4.5 mgIron
• 10 mgVitamin C
• 1800 mcgVitamin A

Ingredients

For the yaji spice blend

• 1/2 cup roasted groundnuts (peanuts), finely ground
• 2 tablespoons hot paprika
• 1 tablespoon cayenne pepper
• 2 teaspoons ground ginger
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 teaspoon freshly grated nutmeg
• 1 tablespoon fine sea salt

For the marinade

• 3 tablespoons neutral oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon minced garlic
• 1 tablespoon minced fresh ginger
• 1 teaspoon fine sea salt

For the skewers

• 1.5 lbs (680 g) beef sirloin, trimmed and sliced into 1/4-inch strips
• 1 large red onion, cut into chunks
• 2 roma tomatoes, cut into chunks
• Metal or soaked wooden skewers

Directions

1. In a small bowl, whisk together the oil, lemon juice, minced garlic, minced ginger, and salt. Add the beef strips and toss until well coated. Let marinate at room temperature for 20 minutes, or refrigerate up to 4 hours.
2. While the beef marinates, combine the ground groundnuts, paprika, cayenne, ground ginger, garlic powder, onion powder, nutmeg, and salt in a wide shallow bowl. Stir well to create the yaji blend.
3. Thread the marinated beef strips onto skewers, weaving them accordion-style so each strip lies flat. Aim for 4 to 5 strips per skewer.
4. Press each loaded skewer firmly into the yaji blend, turning and pressing until every surface is generously coated with the spiced groundnut crust.
5. Prepare a charcoal grill or heat a gas grill to high (about 450 F / 230 C). Place the skewers directly over the hottest part of the grate and grill for 2 to 3 minutes per side, turning once, until the edges char but the inside stays medium.
6. In the final minute of cooking, tuck the onion and tomato chunks between the meat strips so they soften and pick up some char.
7. Transfer the skewers to a platter and let them rest for 3 minutes. Finish with an extra pinch of yaji, a squeeze of fresh lime, and serve immediately with extra raw onion and pepper on the side.
8. Serve with sliced raw onions, fresh chili, and warm banku, kenkey, or crusty bread if desired.

Cook’s Notes

• If groundnuts are too coarse, pulse them briefly in a spice grinder; you want a sandy texture, not a paste.
• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.
• For the most authentic flavor, cook over real charcoal and let the dripping fat create smoky flare-ups.
• Adjust cayenne and paprika to taste; traditional yaji is bold and noticeably hot.
• Leftover yaji spice keeps in an airtight jar for up to 1 month and is great on roasted vegetables or fish.

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