Let’s whip up Shaiyah, a super tasty Sudanese dish that’s all about grilled meat with bold, smoky flavors. It’s a street food fave in Sudan, made with beef or lamb marinated in spices, grilled to perfection, and often served with bread or a side of peanut sauce. The charred, juicy meat is so good, and it’s perfect for a fun meal with friends. Let’s get grilling with this easy step-by-step recipe!
Ingredients
Serves 4
For the Meat
- 1 lb beef or lamb (like sirloin or leg), cut into 1-inch cubes
- 1 big onion, grated
- 2 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp black pepper
- 1 tsp salt
- 1/2 tsp chili powder (optional, for spice)
- 2 tbsp vegetable oil
- Juice of 1 lemon
For Serving
- Flatbread (like Sudanese kisra or pita)
- 1 small onion, sliced thin
- 1/4 cup fresh parsley, chopped
- Peanut sauce (optional—mix 2 tbsp peanut butter with 1/4 cup water, 1 tsp lemon juice, and a pinch of salt)
Equipment
- Mixing bowl
- Skewers (metal or bamboo—if using bamboo, soak in water for 30 minutes)
- Grill (or a grill pan if you’re cooking indoors)
- Tongs
- Knife (for chopping)
Step-by-Step Recipe
Step 1: Marinate the Meat
Let’s start with the meat! Cut your beef or lamb into 1-inch cubes—make sure they’re all about the same size so they cook evenly. In a big mixing bowl, mix the grated onion, minced garlic, 1 tablespoon of ground cumin, 1 teaspoon of ground coriander, 1/2 teaspoon of black pepper, 1 teaspoon of salt, 1/2 teaspoon of chili powder (if you like it spicy), 2 tablespoons of vegetable oil, and the juice of 1 lemon. Toss the meat cubes in this marinade and mix well so every piece is coated. Cover the bowl and let it sit in the fridge for at least 2 hours—overnight is even better if you’ve got time. The longer it marinates, the tastier it’ll be!
Step 2: Prep the Grill
When you’re ready to cook, get your grill going! If you’re using a charcoal grill, light it up and let it heat until the coals are glowing and covered with a light ash—that’s the perfect temp for grilling. If you’re using a gas grill, preheat it to medium-high heat (around 400°F). If you don’t have a grill, a grill pan on the stove works too—just heat it over medium-high heat. Brush the grill grates with a little oil so the meat doesn’t stick.
Step 3: Skewer the Meat
Take the meat out of the fridge and thread the cubes onto skewers. If you’re using bamboo skewers, make sure you soaked them in water so they don’t burn. Put about 4–5 pieces on each skewer, leaving a little space between them so they cook evenly. Don’t pack them too tight! Save any leftover marinade in the bowl—you can brush it on while grilling.
Step 4: Grill the Meat
Place the skewers on the hot grill. Cook for about 3–4 minutes on each side, turning them with tongs to get all sides nice and charred. Brush a little of the leftover marinade on the meat as it cooks for extra flavor—just don’t use too much if it’s been sitting with raw meat for a long time. The meat should take about 10–12 minutes total to cook to medium—juicy with a bit of pink inside. If you like it more done, grill for a couple more minutes. You’ll see those beautiful grill marks and smell the smoky spices—yum!
Step 5: Check and Rest
Take one skewer off the grill and cut into a piece to check if it’s cooked how you like it. If it’s good, take all the skewers off and let them rest on a plate for 5 minutes—this keeps the meat juicy. If it needs more time, pop them back on the grill for a minute or two. Once they’re done resting, you can slide the meat off the skewers or leave it on for a fun presentation.
Step 6: Serve and Dig In
Serve your Shaiyah hot with flatbread like Sudanese kisra or pita on the side. Add some sliced onions and chopped parsley on top for a fresh crunch—they go so well with the smoky meat! If you made the peanut sauce, drizzle it over the meat or use it as a dip—it’s a classic Sudanese combo. Grab a piece of bread, pile on some meat, and take a big bite—the charred, spicy flavors are amazing!
A Little Something Extra
Picture this: you’re sitting outside with your friends, the smell of grilled Shaiyah still in the air, and everyone’s grabbing pieces straight off the skewers. The meat is so tender and smoky, with that little kick of spice, and the peanut sauce adds a creamy twist. If you’ve got leftovers, keep them in the fridge and reheat on the grill or in a pan—they’ll still taste awesome. Try adding some grilled veggies like tomatoes or peppers next time for extra yum. Now go enjoy this Sudanese treat—you’re gonna love it!
