Photo of Chicken & mushroom skewers with suya spice by WW

Chicken & mushroom skewers with suya spice

Points® value
Total Time
20 min
15 min
5 min
One bite and you will see why these skewers are a popular Nigerian street food. Suya spice is often used to season beef, but we use it on chicken and mushrooms. It’s also great on pork, fish, and vegetables. Reserve a little of the spice for dipping once the skewers are cooked.


Calorie controlled cooking spray

4 spray(s)

Chicken breast, skinless, raw

3 medium, cut into cubes


12 large

Cherry Tomatoes

6 individual, halved

Red onion

1 small, sliced

0% fat natural Greek yogurt

150 g

Unsalted Peanuts

20 g

Garlic powder

½ teaspoon(s), level

Onion granules

½ g

Chilli flakes

1 pinch


¼ teaspoon(s), level

Ground Ginger

¼ teaspoon(s), level


  1. If using bamboo skewers, soak 12 skewers in warm water for 20 minutes. Make the suya spice by placing the peanuts, garlic powder, onion granules, smoked paprika, chilli flakes, ginger and a pinch of salt in a food processor and pulse until finely ground, and well blended. Set aside.
  2. Put the chicken between two pieces of clingfilm and bash with a rolling pin to flatten to half the thickness. Then thread the chicken onto 6 skewers. Thread 2-3 mushrooms onto the remaining 6 skewers.
  3. Lightly coat the chicken and mushrooms with cooking spray, then sprinkle the the skewers with the suya spice blend to coat, pressing so that the spice sticks to the chicken and mushrooms.
  4. Mist the skewers and cook on a medium-hot barbecue or griddle pan for 8-10 minutes, turning frequently until l cooked through.
  5. Serve with the tomatoes, onion and yogurt.