Nigerian Grilled Crayfish & Prawn Skewers with Yaji Suya Spice

How to Make It

1. 1

   Prepare the Yaji Marinade

   In a clean bowl, combine the ground crayfish, yaji suya spice, smoked paprika, grated fresh ginger, and minced garlic. Add the blended fresh tomato paste, blended tatashe, deseeded atarodo, olive or groundnut oil, fresh lemon juice, and low-sodium soy sauce (if using). Stir everything together thoroughly until a thick, fragrant marinade forms.

   Tip: Taste the marinade before adding the prawns — it should be bold, smoky, and slightly spicy. Adjust pepper or spice to your clinical or personal tolerance.
2. 2

   Marinate the Prawns

   Pat the cleaned and deveined prawns dry with a paper towel to help the marinade adhere properly. Add the prawns to the marinade bowl and toss well to coat every prawn evenly. Cover the bowl with cling film or a plate and refrigerate for at least 30 minutes, or up to 2 hours for a deeper flavour penetration.

   Tip: Do not marinate for longer than 2 hours — the lemon juice can begin to break down the prawn texture if left too long, making them mushy when cooked.
3. 3

   Thread the Skewers

   If using wooden skewers, ensure they have been soaked in cold water for at least 30 minutes to prevent burning. Remove the marinated prawns from the refrigerator and thread 4 to 5 prawns onto each skewer, curling each prawn in a 'C' shape so both the head and tail ends are pierced, holding the prawn securely and flat for even grilling.

   Tip: Threading prawns in a 'C' shape keeps them from spinning on the skewer and ensures both sides grill evenly.
4. 4

   Grill the Skewers

   Preheat your grill pan, outdoor grill, or oven grill to medium-high heat (approximately 200°C / 390°F). Lightly brush the grill surface with a small amount of groundnut oil to prevent sticking. Place the skewers on the grill and cook for 3 to 4 minutes per side — prawns cook quickly and are done when they turn pink and opaque with light char marks appearing on the edges. Do not overcook.

   Tip: Overcooking prawns makes them tough and rubbery. Remove from the grill as soon as they curl tightly and turn fully pink — this takes only 6 to 8 minutes total.
5. 5

   Rest and Garnish

   Transfer the cooked skewers to a clean serving plate and allow them to rest for 2 minutes. Sprinkle finely chopped dried uziza leaves or fresh parsley over the top for a fragrant finish and added micronutrient value. Serve immediately alongside sliced cucumber and red onion in the traditional Nigerian suya street-food style.

   Tip: For a clinical meal serving, pair with a small portion of ofada rice or plain boiled sweet potato to add complex carbohydrates and make this a balanced main meal rather than a snack.