Suya Skewers
Nigerian beef skewers coated with peanut-rich yaji spice, grilled hot, and served with onion and tomato.
Preparation: 30 min · Cooking: 20 min · Total: 1 hr 20 min · 4 servings
Ingredients
- 500 g beef sirloin or flank steak — trimmed; slice 3 mm thick across the grain
- 60 g roasted unsalted peanuts — finely ground; peanut allergen
- 1 tsp cayenne or chilli powder — adjust only after reserving a mild portion if needed
- 1 pc red onion — cut into wedges on a clean board
- 1 tsp ground ginger
- 2 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp ground black pepper
- 1 tsp fine salt
- 2 tbsp neutral oil — high-smoke-point
- 2 pc tomatoes — cut into wedges on a clean board
Instructions
Organize the ingredients and equipment
Set out 500 g beef sirloin or flank steak, 60 g roasted unsalted peanuts, 1 tsp cayenne or chilli powder, 1 medium red onion, 1 tsp ground ginger, 2 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp ground black pepper, 1 tsp fine salt, 2 tbsp neutral oil, and 2 medium tomatoes. Use 8 metal or wooden skewers, a grinder or food processor, two bowls, a tray, tongs, and an instant-read thermometer. If using wooden skewers, soak them completely in water for at least 30 minutes. Keep the beef refrigerated until slicing.
Make and divide the yaji spice
Pulse the peanuts to a fine, crumbly powder, stopping before they become peanut butter. Mix with the cayenne, ginger, paprika, garlic powder, onion powder, black pepper, and salt to make yaji. Divide the yaji into two clean bowls before either portion touches raw meat: use about three quarters for coating and reserve one quarter for serving. Avoid breathing chilli dust, wash hands after handling it, and do not touch your eyes. This dish contains peanuts; prevent crumbs and utensils from contacting food for anyone with a peanut allergy.
Slice, season, and skewer the beef
Chill the beef for 20 minutes if needed to firm it, then slice across the grain into strips about 3 mm thick and 2–3 cm wide. Pat dry. Toss with the oil and the larger portion of yaji until evenly coated, then cover and refrigerate for 30 minutes. Thread the strips loosely onto 8 skewers in a flat, single layer without bunching. Discard spice left in the raw-meat bowl. Wash hands, knife, board, bowl, and contaminated surfaces with hot soapy water before preparing the onion and tomatoes; cut them into wedges on a clean board and refrigerate until serving.
Grill or broil the skewers
Preheat an outdoor grill to medium-high, or heat the oven grill or broiler with a rack about 10 cm from the element, for 10 minutes. Place the skewers on a clean oiled grate or on a rack over a foil-lined tray. Cook for 3–4 minutes per side, turning once with clean tongs, until browned at the edges and the thickest piece reaches 63°C. Move skewers away from flare-ups; never spray water onto flames or hot oil. Start the preserved 26-minute timer before preheating as an overall cooking-stage reminder, but use the short cooking times and thermometer rather than waiting for the timer to finish.
The thickest beef pieces reach 63°C and rest for 3 minutes; edges are browned, the meat remains juicy, and the peanut coating is toasted without black, bitter patches.
Overall grill-stage reminder: 1560 seconds
Rest, season, and serve
Transfer the cooked skewers to a clean platter that never held raw beef. Rest for 3 minutes, then sprinkle lightly with some of the clean reserved yaji. Serve with the onion and tomato wedges; offer extra reserved yaji separately so each person can control the heat. Do not return cooked meat to the raw-meat tray, and never serve spice that contacted raw beef.
Check temperature and texture
Check the thickest folded piece on more than one skewer from the side with an instant-read thermometer: whole-cut beef must reach 63°C and then rest for 3 minutes. The meat should be browned at the edges yet still juicy, and the peanut coating should smell toasted, not black or bitter. If any skewer is below 63°C, cook in 30-second intervals and check again. Do not judge safety by colour or by the timer alone.
The thickest beef pieces reach 63°C and rest for 3 minutes; edges are browned, the meat remains juicy, and the peanut coating is toasted without black, bitter patches.
Store and reheat safely
Refrigerate cooked skewers and cut vegetables within 2 hours in separate sealed containers. Use the beef within 3 days and the cut vegetables within 2 days. Reheat beef only once on a grill, in a covered skillet, or in a covered oven until every piece reaches 74°C. Discard food left at room temperature for more than 2 hours. Metal skewers and broiler trays stay hot after cooking; handle them with dry oven gloves.
Tips
- Partially chilling the beef makes thin, even slicing easier.
- Thread strips flat rather than tightly folded so heat reaches the centre evenly.
Common mistakes
- Grinding peanuts too long makes paste instead of a dry yaji coating.
- Using the same spice bowl or platter for raw and cooked beef causes cross-contamination.
Substitutions
- Do not replace peanuts for an allergic diner in the same preparation area; use a separately validated peanut-free recipe and thoroughly cleaned equipment.
Storage
Refrigerate within 2 hours; keep cooked beef up to 3 days and cut onion and tomato up to 2 days in separate sealed containers.
Reheating
Reheat beef once on a grill, in a covered skillet, or in a covered oven until every piece reaches 74°C.
About this recipe
Suya is a celebrated Nigerian street food associated with Hausa grilling traditions: thin meat is coated in yaji, grilled over strong heat, and commonly served with sliced onion, tomato, and extra spice.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.