Yaji Spice Beef Fajitas – When Nigerian Suya meets Mexican Fajitas! This is simply a twist to the all too popular Mexican Steak Fajitas. It is a Yaji / Suya Spice infused Steak Fajitas recipe.
This recipe works well with either Beef or Chicken. If you’re using beef/steak, do try as much as possible to use either Skirt Steak or Sirloin, flank steak should only be used if you like your steak medium rare. Flank steak becomes tougher with heat and this will leave you with really chewy meat, should you cook to doneness.
Please, try not to use any strong flavoured cooking oil for this recipe. Olive oil is a No, No! The aroma is way too potent and will overpower the flavours in the marinade.
So, Yaji Spice Beef Fajitas, let’s begin…
300gms Beef or bonesless Chicken
4-6 Tortilla Wraps (If you can’t find Tortilla wraps, Shawarma wraps will suffice)
4 Tablespoons Soy Sauce (Optional)
2 Tablespoons Yaji/Suya Spice (If you can’t source suya spice, Cajun seasoning will suffice)
1 Large Red, Green and Yellow peppers
I Medium Size Onions
2 Stalks Green/Spring Onions
Handful Coriander leaves (Optional)
1/2 Fresh Lime Squeezed
3 Cloves Garlic
1/2 Teaspoon Garlic Powder
1 Teaspoon Cumin Powder
1 Knorr Chicken Cube
Salt To Taste
First wash your chicken or beef thoroughly, then slice, do make sure you slice against the grain if you’re using steak…
Each piece should be cut thinly, diagonally and should be about half an inch thick, like this:
Blend 2 tablespoons vegetable oil, 4 tablespoons soy sauce, lime juice, 2 tablespoons suya spice, cumin powder, the spring onions, minced garlic, coriander, Mix thoroughly.
Add the chicken or beef into the marinade, combine thoroughly. Alternatively, you can use a Ziploc bag. Place in a fridge and Marinate for 4-6 hours or overnight….
After marination, take the chicken/ meat out of the fridge, set aside for at least half an hour…
Slice your peppers and onions diagonally….
Now, get a skillet or large non stick frying pan, add 2 tablespoons vegetable oil…
When it’s hot, add the onions, sauté till fragrant, then add the sliced peppers and onions. Also add 1/2 teaspoon black pepper and garlic powder, stir and combine, fry for 4-5 minutes….
Transfer the veggies into a plate. Leave the frying pan on the hob, add two tablespoons vegetable oil, add the marinated beef/ chicken, knorr chicken cube and cook till it loses all its pinkness. Then transfer unto foil paper, toss in your oven for 10-15 minutes. If your pan is oven proof, just stick in the oven like I did.
If you prefer you steak medium rare, then just cook for 2-3 minutes, don’t bother tossing in the oven, otherwise it will cook further, leaving you with tough meat.
When the chicken/ beef is cooked to your satisfaction, add in the peppers and onions, combine. Taste for seasoning, add some more Yaji if required. Switch the heat off and simmer with the residual heat for 2 minutes…
Warm your Tortilla wraps by wrapping with foil paper and tossing in a preheated oven 180 degrees for 2-3 minutes or in a microwave for 30 seconds…
Top each tortilla wrap with the fajitas and serve with your favourite dips. I love guacamole or a simple mix salad cream and mayonnaise, this is actually my best topping for beef/chicken, try it, you’ll love the subtle contrast between the spiciness of the Yaji and the sweetness of the Salad Cream…