Trim excess fat from the beef. Slice the beef across the grain into 1/2-inch thick strips about 3–4 inches long so they will thread easily on skewers.

Make suya spice paste (Kankankan)

In a mixing bowl, combine the ground peanut powder, paprika, cayenne, ground ginger, garlic powder, salt, and bouillon powder. Stir until uniform. Add the neutral oil and 1–2 teaspoons water to bring the mixture to a loose paste that will adhere to the meat. The texture should be thick but spreadable; add an additional teaspoon of oil or water if needed.

Marinate

Place the beef strips in a large bowl or tray. Add about two-thirds of the peanut-spice paste and massage thoroughly so each strip is evenly coated. Reserve the remaining paste for basting and final sprinkling. Cover and refrigerate for at least 1 hour and up to 4 hours for better flavor penetration.

Skewer the beef

If using wooden skewers, soak them in water for 20–30 minutes to prevent burning. Thread 3–4 strips on each skewer, laying them flat and slightly overlapping so they cook evenly. Lightly press the meat so the spice paste adheres.

Preheat grill

Preheat a charcoal or gas grill to medium-high heat (around 400–450°F / 200–230°C). If using charcoal, allow coals to become glowing and covered with a light ash for even heat. Oil the grill grate lightly or brush skewers with a little oil to prevent sticking.

Grill the suya

Place skewers on the hot grill. Cook for about 3–4 minutes per side, turning once or twice, for a total of 8–10 minutes, depending on thickness and desired doneness. During grilling, brush the reserved peanut-spice paste onto the meat once or twice to build a flavorful crust. Watch closely to avoid burning the peanut crust; move skewers to a cooler part of the grill if flare-ups occur.

Rest

Remove skewers from the grill and let rest for 3–5 minutes so juices redistribute.

Onion Garnish and Serving

While the meat rests, arrange the red onion rings, tomato slices, and cucumber or lettuce on a serving platter. Sprinkle the reserved extra suya spice (Kankankan) over the onions and vegetables to season them.

Slide the beef off the skewers if desired, or serve on skewers. Serve hot with lemon or lime wedges for squeezing over the meat and with the onion/tomato salad on the side. Offer extra suya spice for guests who want more heat or nuttiness.

Storage: Leftover grilled suya can be refrigerated in an airtight container for up to 3 days. Reheat gently in a low oven (about 300°F / 150°C) until warmed through to avoid drying the meat.