Nigeria · Meat Dishes

Nigerian Beef Suya

Suya is Nigerian street food at its most elemental: thinly sliced beef, threaded on skewers, coated in yaji — a dry spice mix built on ground roasted peanuts, cayenne, ginger, and paprika — then grilled over high heat…

45 min✻4 servings✻620 kcal
Nigerian Beef Suya

Ingredients

  • beef sirloin or flank steak700 g
  • roasted peanuts100 g
  • cayenne pepper2 tsp
  • smoked paprika2 tsp
  • ground ginger1.5 tsp
  • garlic powder1 tsp
  • onion powder1 tsp
  • stock cube1
  • salt1 tsp
  • peanut oil or vegetable oil2 tbsp
  • large red onion1
  • ripe tomatoes2

Method

  1. 1Make the yaji. Grind the roasted peanuts to a dry, crumbly powder (or use kuli kuli powder), then combine them in a bowl with the cayenne, paprika, ginger, garlic powder, onion powder, crumbled stock cube, and salt. Mix well. Divide into two equal portions: one for marinating, one for the final finish. Yaji is built on peanuts. If anyone at the table has a peanut allergy, leave the peanuts out: a basic yaji of the dried spices alone is what many suya cooks rub on before grilling.
  2. 2Marinate the beef. Slice the beef against the grain into strips 5 to 6 mm thick. Toss the strips with one portion of yaji until every surface is coated. Cover and refrigerate for at least 30 minutes, overnight if possible. Do not add oil at this stage.
  3. 3Skewer the meat. If using wooden skewers, soak them in water for at least 20 minutes (start while the beef marinates); flat metal skewers need no soaking. Thread the beef strips in a zigzag fold so they lie flat. Pack pieces close together to prevent drying out. Brush both sides lightly with oil.
  4. 4Grill over high heat. Grill on a charcoal or gas grill over direct, high heat for 4 to 5 minutes per side, until the edges char and the spice crust is set. Alternatively: oven at 220°C on a wire rack for 12 minutes, then broil for 3 to 4 minutes.
  5. 5Finish with yaji and serve. Remove from the grill immediately. While the meat is still hot, sprinkle the reserved second portion of yaji generously over both sides. Serve with sliced onion and tomato. Extra yaji on the side.