Spicy Beef Suya
Nigerian beef suya is a beloved street-food classic made with thinly sliced beef coated in a bold, nutty, spicy yaji seasoning and grilled over high heat. Served with raw onions, tomatoes, and a final dusting of suya spice, it delivers smoky, savory heat in every bite.
Ingredients
- 2 lb beef sirloin, flank steak, or rump steak, thinly sliced against the grain
- 3 tablespoons vegetable oil
- 2 tablespoons ground roasted peanuts or kuli-kuli powder
- 2 tablespoons ground cayenne pepper
- 1 tablespoon paprika
- 1 tablespoon ground ginger
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons bouillon powder or 1 crumbled beef stock cube
- 1 teaspoon salt
- 1 teaspoon ground white pepper or black pepper
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground smoked paprika or chili powder, optional for extra depth
- Wooden or metal skewers
- 1 medium red onion, thinly sliced
- 2 medium tomatoes, sliced
- 1 cucumber, sliced, optional
- 1 tablespoon extra suya spice for finishing
Instructions
If using wooden skewers, soak them in water for at least 30 minutes so they do not burn on the grill.
In a bowl, combine the ground peanuts, cayenne pepper, paprika, ginger, garlic powder, onion powder, bouillon powder, salt, pepper, ground cloves, and smoked paprika if using. Mix well to make the yaji spice.
Place the sliced beef in a large bowl. Drizzle with the vegetable oil and toss to coat evenly.
Add about two-thirds of the spice mixture to the beef and massage it into the meat thoroughly so every piece is well coated. Reserve the remaining spice for later.
Cover the bowl and marinate the beef for at least 30 minutes at room temperature, or refrigerate for 2 to 4 hours for deeper flavor.
Thread the beef slices onto the skewers, folding any longer pieces so they lie flat and cook evenly.
Preheat a grill, grill pan, or broiler to high heat. Lightly oil the grates or pan.
Cook the suya skewers for 3 to 5 minutes per side, turning as needed, until the beef is browned on the outside and cooked to your preferred doneness. Avoid overcooking so the meat stays tender.
Transfer the cooked suya to a serving platter and sprinkle immediately with the reserved suya spice for an extra punch of flavor.
Serve hot with sliced onions, tomatoes, and cucumber on the side, or wrap in flatbread or serve with roasted plantain for a fuller meal.