Suya (Spiced Nigerian Beef Skewers)

🧂 Ingredients

• 1kg Beef sirloin or tenderloin(Trimmed of excess fat and sliced very thinly (about 3-5mm thick) against the grain. Partially freezing the beef for 30-45 minutes makes slicing easier.)
• 150g Roasted unsalted peanuts(For making the kuli kuli (ground peanut) component of the spice mix. Ensure they are roasted and unsalted.)
• 3 tbsp Cayenne pepper(Adjust to your spice preference. For a milder version, reduce the amount or use a less potent chili powder.)
• 2 tbsp Smoked paprika(Adds a lovely smoky depth.)
• 2 tbsp Onion powder
• 1 tbsp Garlic powder
• 1 tbsp Ground ginger
• 2 Maggi cubes or bouillon cubes(Crushed or ground into a powder. These add a distinct umami flavor.)
• 1 tbsp Salt(Or to taste. Be mindful of the saltiness from the Maggi cubes.)
• 100ml Vegetable oil or peanut oil(For coating the beef and helping the spice adhere.)
• Approx. 12-18 Wooden skewers(Soak in water for at least 30 minutes prior to use to prevent burning.)
• For serving Sliced onions(Red or white onions, thinly sliced.)
• For serving Sliced tomatoes(Optional, but traditional.)
• For serving Shredded cabbage(Optional, adds a fresh crunch.)

👨‍🍳 Instructions

1. 1

   Prepare the Yaji Spice Mix: If your peanuts are not already ground, toast them lightly in a dry pan over medium heat until fragrant (about 5 minutes). Let them cool completely, then grind them into a fine powder using a food processor or spice grinder. In a bowl, combine the ground peanuts with cayenne pepper, smoked paprika, onion powder, garlic powder, ground ginger, ground Maggi cubes, and salt. Mix thoroughly until well combined. This is your Yaji spice.

   ⏱️ 20 minutes
2. 2

   Slice the Beef: Ensure your beef is sliced very thinly (3-5mm) against the grain. If you haven't already, partially freeze the beef for 30-45 minutes to firm it up, which makes slicing much easier and cleaner. Discard any tough connective tissues.

   ⏱️ 15 minutes
3. 3

   Coat and Spice the Beef: Place the thinly sliced beef in a large bowl. Drizzle the vegetable oil over the beef and toss to coat evenly. Then, generously sprinkle the Yaji spice mix over the oiled beef. Use your hands to ensure every piece of beef is coated thoroughly and evenly with the spice mixture. Press the spice onto the meat to help it adhere.

   ⏱️ 15 minutes
4. 4

   Skewer the Suya: Take the soaked wooden skewers and thread the spiced beef onto them. Fold the slices in half or accordion-style to create a flat, layered surface. This helps the meat cook evenly and prevents it from drying out too quickly. Aim for about 3-4 slices per skewer, depending on size.

   ⏱️ 15 minutes
5. 5

   Marinate the Suya: Arrange the skewered beef in a single layer on a baking sheet or in a shallow dish. Cover tightly with plastic wrap and refrigerate. Allow to marinate for a minimum of 3 hours, but for the best flavor penetration and tenderness, marinate overnight (up to 12-18 hours).

   ⏱️ Minimum 3 hours, preferably overnight
6. 6

   Cook the Suya: Preheat your grill to high heat (around 260°C / 500°F) or prepare a very hot charcoal grill. If using an oven grill (broiler), position the rack about 4-6 inches from the heat source. Place the suya skewers on the hot grill. Cook for approximately 3-4 minutes per side, or until the edges are nicely charred and caramelized, and the meat is cooked through but still tender and juicy. The exact cooking time will depend on the thickness of the beef and the heat of your grill.

   ⏱️ 8-12 minutes
7. 7

   Finish and Serve: Once cooked, remove the suya from the grill. For an extra kick and visual appeal, you can lightly dust the hot skewers with a little extra Yaji spice mix. Serve immediately while hot, traditionally wrapped in newspaper or parchment paper, alongside sliced raw onions, tomatoes, and shredded cabbage.

   ⏱️ 2 minutes

💡 Pro Tips

• ✓The quality of the roasted peanuts is key to the flavor of the Yaji spice. Use freshly roasted, unsalted peanuts if possible.
• ✓Slicing the beef thinly against the grain is crucial for tender, easy-to-chew suya. Don't skip the partial freezing step if you find it difficult to slice.
• ✓A very hot grill is essential for achieving the characteristic smoky char and caramelization without overcooking the delicate beef slices.
• ✓Authentic suya is best enjoyed fresh off the grill, often from street vendors late at night. Embrace the experience!

🔄 Variations

• Chicken suya: Use thinly sliced chicken thigh or breast.
• Ram or Lamb suya: Thinly sliced cuts of lamb or ram can be used.
• Offal suya: Traditionally, suya can also be made with ingredients like kidney, liver, or tripe, sliced thinly and spiced.

🥗 Nutrition

Per serving