Nigerian Beef Suya Recipe

5 from 2 ratings

Learn how to make Nigerian Suya, spicy African grilled beef skewers seasoned with nutty and piquant suya spice, a bold, smoky street food favorite.

Prep Time10

Cook Time5

Marinating30

Course: Appetizer, Main Course

Cuisine: African

Keyword: beef, bird's eye peppers, peanuts, skewers

Servings:

Calories: 289kcal

½ cup roasted unsalted peanuts or use ¼ cup peanut powder
3 tablespoons cayenne or use ground bird’s eye chilies if you can, or Nigerian hot chili powder - replace with paprika for milder
1 tablespoon paprika smoked or sweet
1 tablespoon garlic powder
1 tablespoon onion powder
2 teaspoons white pepper
1 teaspoon ground ginger
½ teaspoon ground cloves or nutmeg
1 teaspoon salt or to taste
1 teaspoon Maggi or Knorr bouillon powder optional, but traditional

2 pounds beef sirloin or flank steak thinly sliced against the grain - you can use other cuts of beef
Vegetable oil as needed

Make the suya spice. Add roasted peanuts to a food processor, or use a mortar and pestle. Pulse or grind until finely ground but not oily (you don’t want peanut butter). Mix with the remaining spices in a small bowl.
If using wood skewers, soak them in water for 30 minutes to prevent them from burning. Skip if using metal skewers.
Slice the beef thinly against the grain (about ⅛–¼ inch thick). Thread onto skewers and brush generously with oil to help the spice mix adhere to the meat. Rub the spice mix generously over the skewered beef, coating well.
Cover and marinate for at least 30 minutes (up to overnight) in the refrigerator for best flavor.
Preheat a grill (charcoal preferred for smoky flavor) to medium-high heat. Grill 3-4 minutes per side, until the beef is tender inside and lightly charred outside. Brush with extra oil + spice mixture or sprinkle with extra suya spice half way through for extra flavor.
Serve and enjoy.

Traditionally served hot with thinly sliced onions, tomatoes, and cabbage or cucumbers on the side.