Nigerian Suya
Spicy skewered beef grilled to perfection with a flavorful peanut spice mix.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1 lb beef sirloin, thinly sliced
- 1/2 cup roasted peanuts, finely ground
- 2 tbsp suya spice (or substitute with cayenne pepper, paprika, ginger, and garlic powder)
- 1 tsp salt
- 1 tsp onion powder
- 1/2 tsp ground ginger
- 1/2 tsp garlic powder
- 1 tbsp vegetable oil
- 1 onion, sliced (for garnish)
- 1 tomato, sliced (for garnish)
- Skewers (wooden or metal)
Nutrition Facts
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Instructions
Prepare the beef: Slice the beef into thin, even strips. This ensures even cooking and better absorption of the spice mix.
Make the suya spice mix: In a bowl, combine the ground peanuts, suya spice (or substitute spices), salt, onion powder, ginger, and garlic powder. Mix well.
Season the beef: Coat the beef strips evenly with the spice mix. Drizzle with vegetable oil and massage the spices into the meat. Let it marinate for at least 15 minutes (or longer for more flavor).
Skewer the beef: Thread the marinated beef strips onto skewers, leaving a little space between each piece for even grilling.
Grill the suya: Preheat a grill or grill pan over medium-high heat. Grill the skewers for about 3-4 minutes per side, or until the beef is cooked through and slightly charred.
Serve: Garnish with sliced onions and tomatoes. Serve hot with extra suya spice mix on the side for dipping.
Chef's Tips
- Marinating Time: For deeper flavor, marinate the beef for up to 2 hours in the fridge before grilling.
- Peanut Substitute: If you don’t have roasted peanuts, you can use natural peanut butter (unsweetened) as a base for the spice mix.
- Heat Level: Adjust the amount of cayenne pepper or suya spice to control the spiciness.
- Grill Tips: If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.
- Alternative Meats: Suya can also be made with chicken, lamb, or goat for variety.
- Storage: Leftover suya can be stored in an airtight container in the fridge for up to 2 days. Reheat on a grill or pan for best results.
