Step 1

In a large bowl, combine the beef with 1 teaspoon of the salt. Toss and massage until evenly coated. Let sit at room temperature for 30 minutes. Meanwhile, in a food processor, combine the peanuts, paprika, ginger, garlic powder, onion powder, sugar, cayenne, pepper and the remaining ¾ teaspoon salt. Process until the peanuts are finely ground, about 20 seconds. Reserve ⅓ cup of the mix, then transfer the rest to a medium bowl. Add the oil to the bowl and stir to form a paste. Add the paste to the beef, tossing and massaging into the meat.Thread the beef tightly onto four 12-inch metal skewers, fitting multiple pieces of meat per skewer.

Step 2

Prepare a grill for direct, high-heat cooking. For a charcoal grill, spread a large chimney of hot coals evenly over the grill bed; open the bottom grill vents. For a gas grill, set all burners to high. Heat the grill, covered, for 10 to 15 minutes, then clean and oil the cooking grate.

Step 3

Grill the skewers, covered, until well charred all over, about 5 minutes, flipping halfway through. Transfer to a plate and let rest for 5 minutes. Brush the lime juice on both sides of the skewers, then sprinkle with the reserved spice mix. Serve with lime wedges.