Suya (West African Beef Skewers)
Thin-sliced top sirloin coated in homemade Yaji spice and grilled hot - with a second coat of spice right off the heat for the peanut-crusted char of Nigerian street food.
Servings: 4 servings (about 6 oz beef per person)
Calories: 421kcal
Equipment
- Spice grinder or food processor
- Gas or charcoal grill (or cast iron grill pan + broiler for indoors)
- Clean kitchen towel (for patting beef dry)
- Sheet pan + wire rack (for oven method)
Ingredients
For the Yaji (Suya Spice):
- ½ cup dry-roasted peanuts unsalted
- 2 tablespoons smoked paprika
- 1 tablespoon cayenne pepper
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon white pepper
- ¼ teaspoon ground cloves
- 1 teaspoon chicken bouillon powder Maggi or Knorr brand
- ½ teaspoon kosher salt
For the Beef:
- 1½ lbs top sirloin sliced ⅛" thick against the grain
- 2 tablespoons neutral oil
For Serving:
- ½ red onion shaved thin
- 2 Roma tomatoes sliced
- Lime wedges
- Warm flour tortillas optional
- Fresh cilantro optional
Instructions
Grind the Peanuts
- Add the dry-roasted peanuts to a spice grinder or food processor and pulse in short 1-second bursts, 10 to 15 times. You're looking for a coarse, dry powder that holds its shape when you pinch it. Stop the moment it starts clumping — that's the edge of peanut butter and you don't want to cross it.
Make the Yaji
- Combine the ground peanuts with the smoked paprika, cayenne, ground ginger, garlic powder, onion powder, white pepper, ground cloves, bouillon powder, and salt. Mix until evenly combined. Taste a pinch - it should be nutty, hot, and savory with a faint floral heat from the cloves. Set aside 3 tablespoons for the post-grill coat.
Slice the Beef
- Cut the top sirloin against the grain into long, flat strips about ⅛ inch thick. Pat dry with paper towels.
- Preheat grill to high (450°F to 500°F) and soak wooden skewers for at least 20 minutes before grilling.
Coat and Marinate
- Toss the beef strips with neutral oil, then press into the Yaji, coating every surface. Cover and refrigerate at least 1 hour. Overnight is better.
Thread the Skewers
- Thread each strip lengthwise onto a flat metal skewer.
Grill
- Grill skewers over direct heat, flipping as needed, for 2 to 4 minutes per side until deeply charred at the edges and cooked through.
Second Coat
- The moment the skewers come off the grill, dust the reserved Yaji over the hot meat. The residual heat blooms the spices into an aromatic crust. Do not skip this step.
Serve
- Serve immediately with shaved red onion, sliced tomato, and lime wedges. Wrap in newspaper for the street food experience, or scoop into a warm tortilla.
Notes
- Partial freeze trick: Freeze beef 20 to 30 minutes before slicing for cleaner, thinner cuts.
- Oil press is essential: Skipping it results in a greasy rub that slides rather than crusts.
- Extra Yaji stores in an airtight jar at room temperature for up to 3 months. Excellent on lamb chops and chicken thighs.
- Oven method: Broil at 425°F on a wire rack, 5 to 7 minutes per side. Apply second Yaji coat immediately out of the oven.
Nutrition
Serving: 1serving | Calories: 421kcal | Carbohydrates: 11g | Protein: 44g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.03g | Cholesterol: 100mg | Sodium: 588mg | Potassium: 948mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2503IU | Vitamin C: 6mg | Calcium: 70mg | Iron: 4mg
