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Chicken Suya Salad



Ingredients you need for Chicken Suya Salad

For one serving, I used:

Notes about the ingredients

  1. I am not going to restrict you with quantities of the ingredients. Feel free to vary the quantities of the vegetables.
  2. See how to make the suya spice at the following link: How to make Nigerian Suya Spice.
  3. These vegetables are the vegetables that we eat Nigerian suya with. Feel free to remove the ones you do not like.
  4. Long pieces of Chicken Suya is advised for this salad so they can bend well in the arrangement. 🙂


Before you make the Chicken Suya Salad

  1. Rinse all the vegetables thoroughly.
  2. Cut the pieces of chicken suya into thin stripes with a width of about half an inch (about 1.5cm). Click the image on the right to see how I cut the ingredients.
  3. Cut thin strips of the cucumber along the fruit
  4. Cut the tomatoes and cabbage as shown in the image.

Arrange the Chicken Suya Salad

  1. Now that you have sut all the ingredients, the only thing left of to arrange the vgetables like petals as shown the in images above. Start from the edge of the plate and work your way to the centre of the plate.
  2. When done, sprinkle the suya spice on the salad.
  3. Refrigerate to chill before serving. You can also enjoy it warm. The way I love it is to chill the vegetables in the fridge before making the salad then use hot chicken suya. By the time you are done, the vegetables will still be cool while the suya will be hot. The combo of warm chicken suya and the cold/cool vegetables is great for my tastebuds! 🙂
  4. That’s it!


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Spice Crusted Sweet Potato Wedges (Tested)





3 lb. sweet potatoes or yams, unpeeled, sliced into wedges

3 tbsp. oil

1 tbsp. sesame seeds, toasted

1 tbsp. nigella seeds (or poppy seeds)

1 tbsp. dried garlic flakes

1 tbsp. dried onion flakes

2 tsp. kosher salt

1 tsp. ground ginger

1 tsp. curry powder


Preheat the oven to 425.

Cut the sweet potatoes into wedges, about 6 to 8 per potato, depending on the size and shape of your potato. Put them into a large bowl and drizzle them with the oil.

Mix all the rest of the seeds and spices together in a small bowl. Toss this mixture over the potatoes and mix all together.

Spread on a baking sheet and bake for 25 to 30 minutes, turning once during the baking time.

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Lamb Souvlaki




Karen Mintzias 1 Leg of lamb; boned, cubed*

5 Baby lamb sweetbreads, opt.*

4 Baby lamb kidneys, opt. *

1/4 c Olive oil

Lemon’s juice 1/4 c Wine

1/4 ts Thyme

1/4 ts Oregano

1/4 ts Rosemary

1 Bay leaf; crushed

2 Garlic cloves; crushed

Freshly ground black pepper 8 Bay leaves; cut

Firm tomatoes (opt); 1/4’d Green peppers (opt); cubed Salt Oregano and lemon quarters *Note: Lamb meat(s) should be cut into cubes the size of walnuts. Place the lamb, sweetbreads, and kidney cubes in a large non-aluminum bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic, and pepper and pour over the meat. Marinate in the refrigerator, preferably overnight, or for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes and peppers, if desired. Grill over hot coals or broil 6 inches from the heat, brushing with the remaining marinade and turning frequently. Season with salt and pepper, then remove the meat from the skewers to a warm platter and crush oregano over the top. Garnish with lemon quarters and serve hot.

Source :

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Spicy Falafels





  • 2 tablespoon sunflower or vegetable oil
  • 1 small onion, finely chopped
  • 1 garlic clove, crushed
  • 1 can KOO Chickpea, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • Handful parsley, chopped, or 1 tsp dried mixed herbs
  • 1 egg, beaten


Large pan, large mixing bowl, fork/potato masher


  1. Heat 1 tablespoon oil in a large pan, then fry the onion and garlic over a low heat for 5 minutes until softened.
  2. Add into a large mixing bowl with the chickpeas and spices then mash together with a fork or potato masher until the chickpeas are totally broken down.
  3. Stir in the parsley or dried herbs, with seasoning to taste. Add the egg then mash the mixture together with your hands.
  4. Mould the mix into 6 balls and flatten into patties. Heat the remaining oil in the pan, then fry the falafels on a medium heat for 3 minutes on each side, until golden brown and firm. Serve hot or cold with couscous, pitta bread or salad.
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