Suya Beef & Butternut Squash Skewer

Combine paprika, smoked paprika, ground ginger, cayenne, cumin, and salt in a small bowl. Pour sunflower oil over the spices and stir to form a fragrant paste. Set aside for 5 minutes to allow the oils to awaken the spices.

Place beef cubes in a large bowl. Add half the spice paste and half the minced garlic. Toss gently until each cube is coated in ruby-colored spices. Cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.

In a separate bowl, toss butternut squash cubes with the remaining spice paste, remaining garlic, and grated fresh ginger. Drizzle with 1 tablespoon sunflower oil and toss to coat evenly.

In a dry cast iron spice tray over medium-low heat, toast almonds for 4-5 minutes, stirring frequently, until deeply golden and fragrant. Transfer to a granite mortar and grind to a coarse powder. Set aside.

Remove beef and squash from their marinades. Thread alternately onto soaked wooden skewers—begin and end with beef, placing squash between each piece. Leave small gaps between each cube to allow heat to circulate and char the edges evenly.

Prepare a charcoal grill, letting the coals burn until they develop a white-grey ash and reach medium heat (approximately 180-200C). Using a hand fan, encourage gentle airflow. Position skewers over the coals.

Grill skewers for 3-4 minutes per side, turning with care, until beef develops a deep char on the exterior and reaches an internal temperature of 63C for medium doneness. Squash should turn golden and tender with caramelized edges, about 2-3 minutes per side.

During the final minute of grilling, using clean tongs, roll each skewer through the bowl of ground almond powder, pressing gently to adhere the nutty crust to the warm spice-rubbed surface.

Transfer completed skewers to a wooden threading board. Rest for 3 minutes—this allows the juices to settle within the beef and the nut coating to set. Serve alongside extra ground almond powder for dipping, if desired.