Classic Nigerian Suya Beef Skewers

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Suya is Northern Nigeria's iconic street food: thin slices of beef threaded onto skewers, coated in a fiery peanut-chili spice blend called yaji, and grilled over charcoal. Serve with sliced onions, tomatoes, and extra yaji on the side for an authentic taste of the region's grill culture.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 12 gCarbs
• 4 gFiber
• 4 gSugar
• 42 gProtein
• 720 mgSodium
• 780 mgPotassium
• 85 mgCalcium
• 5.5 mgIron
• 12 mgVitamin C
• 125 mcgVitamin A

Ingredients

For the yaji spice blend

• 1/2 cup roasted unsalted peanuts, finely ground
• 2 tbsp sweet paprika
• 1 tbsp ground ginger
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp cayenne pepper
• 1 tsp fine sea salt
• 1 tsp crushed bouillon cube

For the beef and assembly

• 1 1/2 lbs flank or sirloin steak, trimmed and sliced 1/8-inch thick against the grain
• 3 tbsp vegetable oil, plus more for brushing
• 1 large red onion, thinly sliced
• 2 ripe tomatoes, cut into wedges
• 1 small bunch cilantro, chopped
• 8 to 10 bamboo skewers, soaked in water 30 minutes

Directions

1. Step 1: Make the yaji spice. In a dry skillet over medium heat, toast the ground peanuts for 2 minutes until fragrant, then let them cool. Combine the peanuts with paprika, ginger, garlic powder, onion powder, cayenne, salt, and bouillon in a bowl and stir until evenly blended. Reserve 2 tablespoons of the mixture in a small dish for serving.
2. Step 2: Prepare the beef. Pat the sliced steak dry with paper towels, then toss in a large bowl with the vegetable oil until lightly coated. Thread 4 to 5 slices of beef accordion-style onto each soaked skewer, leaving small gaps between wraps so the heat circulates.
3. Step 3: Coat generously with yaji. Press the spice blend firmly into both sides of each skewer, using about two-thirds of the remaining mixture. Let the skewers rest on a tray for 10 to 15 minutes so the spices adhere and the meat comes to room temperature.
4. Step 4: Heat the grill. Light a charcoal grill and wait until the coals are covered with a thin layer of white ash, or preheat a gas grill to medium-high (about 425°F). Oil the grates well with a folded paper towel held in tongs.
5. Step 5: Grill the skewers. Place the beef over direct heat and cook 2 to 3 minutes per side, turning once, until lightly charred on the edges and just cooked through. Brush once with a little oil as they finish cooking.
6. Step 6: Rest and serve. Transfer the skewers to a platter and let them rest for 2 minutes. Pile sliced red onion, tomato wedges, and cilantro alongside, then sprinkle the reserved yaji over the meat and onions. Serve immediately with extra yaji on the side for dipping.

Cook’s Notes

• Slice the beef very thin against the grain; freezing it for 20 minutes makes slicing much easier and more uniform.
• Always toast the peanuts before grinding to deepen the yaji flavor and bring out the oils.
• Make a double batch of yaji and store it in an airtight jar for up to 1 month to use on chicken, fish, or roasted vegetables.
• Soak wooden skewers in water for at least 30 minutes to keep them from catching fire on the grill.
• Charcoal grilling is the most authentic method, but a screaming-hot cast-iron grill pan works well for indoor cooking.

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