Entree: South Sudan – National Cuisine – Shaya (Charcoal-grilled spiced beef or goat roast, traditionally marinated and served with flatbread or sorghum bread)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 2 hrs

Total 2 hrs 15 min

Ingredients

- 2 lb (900 g) beef top sirloin or leg steak, thinly sliced against the grain (or goat, trimmed)
- 1/4 cup (60 ml) vegetable oil
- 3 tbsp (45 ml) fresh lemon juice
- 4 cloves garlic, minced
- 2 tbsp (12 g) fresh ginger, grated
- 1 tbsp (6 g) ground coriander
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) paprika (or mild chili powder)
- 1/2 tsp (2 g) ground black pepper
- 1 1/2 tsp (9 g) kosher salt
- 1 small onion, thinly sliced, for serving
- 1–2 fresh red chilies, sliced, for serving (optional)
- 2 tbsp (30 ml) chopped fresh cilantro or parsley, for garnish
- Kisra or pita, for serving (no measurement required)

Instructions

1. In a large bowl combine 1/4 cup (60 ml) vegetable oil, 3 tbsp (45 ml) lemon juice, minced garlic, grated ginger, ground coriander, ground cumin, paprika, black pepper, and 1 1/2 tsp (9 g) salt to make the marinade. Add the thinly sliced beef (approx. 2 lb / 900 g) and toss to coat. Marinate in the refrigerator for at least 2 hours and up to overnight.
2. Prepare a hot charcoal grill or preheat a grill pan until very hot. Thread slices onto skewers if you prefer kebab-style, or lay directly on the grill in a single layer.
3. Grill the meat 2–4 minutes per side for thin slices, or until well charred at the edges and cooked through but still juicy. Thicker pieces or cubes may require 6–8 minutes, turning to achieve even char. Avoid overcrowding to maintain char.
4. Remove from heat and let rest 3–5 minutes. Toss with sliced onions, fresh chilies if using, and chopped cilantro or parsley.
5. Serve immediately with kisra or warm flatbread, extra lemon wedges, and raw or grilled vegetables on the side.