Shaya — Print Recipe — The Culinary Codex

Tender chunks of seasoned lamb or beef grilled over charcoal to smoky perfection. This popular Sudanese street food is served with lime, chili, and fresh salad, filling the streets with its irresistible aroma.

Ingredients

1kg lamb leg, cubed into 3cm pieces
2 large onions, grated
4 cloves garlic, minced
2 tbsp vegetable oil
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp cardamom
1 tsp salt
1/2 tsp black pepper
Fresh limes for serving
Fresh chili peppers
Tomato and onion salad

Instructions

1 Combine grated onion, garlic, oil, cumin, coriander, cardamom, salt, and pepper in a bowl. Add lamb cubes and mix well to coat evenly.
2 Cover and marinate in the refrigerator for at least two hours or overnight for the deepest flavor penetration into the meat.
3 Thread the marinated lamb onto metal skewers, leaving small gaps between pieces to ensure even cooking and good char development.
4 Grill over hot charcoal for four to five minutes per side, turning regularly until the exterior is charred and the interior is juicy.
5 Squeeze fresh lime juice generously over the grilled meat immediately after removing from the grill while still sizzling hot.
6 Serve on a platter with sliced chili peppers, a fresh tomato-onion salad, and warm flatbread on the side.

Did You Know?

In Khartoum, shaya vendors set up charcoal grills along the Nile at sunset, creating a beloved evening social ritual around grilled meat.