Sudanese Shaiyah with Spiced Meat
Shaiyah is grilled over very high heat for a very short time — the pieces are small and cook in just 6-8 minutes. Slow grilling dries them out into jerky. The seasoning stays simple: salt and pepper before grilling, spices after.
- Prep
- 25 min
- Cook
- 10 min
- Total
- 35 min
- Calories
- 380
Shaiyah is the best-known Sudanese street food, sold in dedicated grill shops called mashawi. Small pieces of meat grilled fast over charcoal, served in paper with dugga (ground peanut and spice) and salad.
Method
-
1
Cut the meat
Cut the meat into small cubes (2 cm) — this size matters so it cooks fast before it dries out.
⏱ 12 min -
2
Light seasoning
Season the meat with only salt, pepper and oil, and leave it 15 minutes. Heavy spices burn over fierce heat.
⏱ 16 min -
3
The dugga
Coarsely grind the toasted peanuts and mix them with the chilli, cumin and salt.
⏱ 5 min -
4
Heat the grill
Burn the charcoal down to white-hot embers with a fierce heat, or heat a cast-iron pan on the highest setting until it smokes.
⏱ 8 min -
5
Grill fast
Lay the meat on the grate in batches for 6 to 8 minutes in total, turning every two minutes. It must stay juicy inside.
⏱ 8 min -
6
Spices after grilling
Tip the meat into a bowl while hot and toss it with the shaiyah spices — the residual heat opens their aroma without burning them.
⏱ 2 min -
7
Serve
Serve immediately with the dugga, onion, tomato, lemon and bread.
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Tips that actually matter
- Small 2 cm cubes — the size is what lets it cook before drying out.
- Salt and pepper before, spices after — heavy spices burn over fierce heat.
- 6-8 minutes total, no more. Slow grilling turns it to jerky.
- Cuts with some fat protect the meat from drying over fierce heat.
People also ask
What is Sudanese dugga?
A mixture of toasted peanuts ground with chilli, cumin and salt, served with shaiyah for dipping. It is rich and crunchy and it is the dish's best feature.
Can I do it in the oven?
Yes, under the grill on its highest setting for 8 minutes with turning. Less flavour, but an acceptable result.
Which cut of meat is best?
Cuts with some fat, like shoulder or rib — the fat protects the meat from drying over fierce heat. Fillet dries out quickly.
Cook mode
Sudanese Shaiyah with Spiced Meat
-
1
Cut the meat
Cut the meat into small cubes (2 cm) — this size matters so it cooks fast before it dries out.
-
2
Light seasoning
Season the meat with only salt, pepper and oil, and leave it 15 minutes. Heavy spices burn over fierce heat.
-
3
The dugga
Coarsely grind the toasted peanuts and mix them with the chilli, cumin and salt.
-
4
Heat the grill
Burn the charcoal down to white-hot embers with a fierce heat, or heat a cast-iron pan on the highest setting until it smokes.
-
5
Grill fast
Lay the meat on the grate in batches for 6 to 8 minutes in total, turning every two minutes. It must stay juicy inside.
-
6
Spices after grilling
Tip the meat into a bowl while hot and toss it with the shaiyah spices — the residual heat opens their aroma without burning them.
-
7
Serve
Serve immediately with the dugga, onion, tomato, lemon and bread.
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