Nigerian Beef Suya Skewers

• •1.5 lb Beef sirloin or flank steak (thinly sliced against the grain (about 1/4-inch thick))
• •1 cup Roasted unsalted peanuts (finely ground into a coarse powder)
• •2 tbsp Cayenne pepper or red chili powder (adjust to desired spice level)
• •1 tbsp Smoked paprika
• •1 tbsp Ginger powder
• •1 tbsp Garlic powder
• •1 tbsp Onion powder
• •1 tsp Ground black pepper
• •1 tsp Salt (or to taste)
• •1 tsp Bouillon powder or stock powder (optional, for umami depth)
• •3 tbsp Vegetable oil
• •1 piece Red onion (thinly sliced, for serving)
• •1 piece Tomato (sliced, for serving)
• •2 piece Lime or lemon wedges (for serving)
• •8 piece Wooden or metal skewers (if using, soak wooden skewers in water for 30 minutes)

Instructions

1. 1

   Prepare the Yaji (Suya Spice Blend): In a medium bowl, combine the finely ground roasted peanuts, cayenne pepper, smoked paprika, ginger powder, garlic powder, onion powder, black pepper, salt, and optional bouillon powder. Mix well until everything is evenly distributed.

2. 2

   Prepare the Beef: Pat the thinly sliced beef dry with paper towels. In a separate large bowl, toss the beef slices with the vegetable oil until each piece is lightly coated. This helps the spice blend adhere.

3. 3

   Coat and Marinate: Add about 3/4 of the prepared yaji spice blend to the oiled beef. Toss thoroughly, ensuring every piece of beef is generously coated. Cover the bowl and refrigerate to marinate for at least 1 hour, or preferably 3-4 hours for deeper flavor. Reserve the remaining yaji for serving.

4. 4

   Skewer the Beef (Optional): If using skewers, thread the marinated beef slices onto the skewers, folding them accordion-style. Do not pack too tightly to allow for even cooking.

5. 5

   Preheat Grill: Preheat your outdoor grill or indoor grill pan to medium-high heat (about 400-450°F or 200-230°C). Lightly oil the grill grates to prevent sticking.

6. 6

   Grill the Suya: Place the beef suya (either skewered or as individual slices) on the hot grill. Grill for 2-4 minutes per side, depending on thickness and desired doneness. Look for a nice char on the outside and tender, cooked-through meat.

7. 7

   Serve: Remove the suya from the grill and let it rest for a couple of minutes. Serve hot with sliced red onions, tomatoes, lime/lemon wedges, and a sprinkle of the reserved yaji spice blend.

Chef's Tips

• 💡For the perfect char, ensure your grill is hot before placing the meat. Don't overcrowd the grill, as this can lower the temperature and steam the meat instead of searing it.
• 💡If you prefer chicken suya, slice boneless, skinless chicken thighs or breasts thinly and follow the same recipe. Adjust grilling time as needed for chicken.
• 💡The quality of your ground peanuts makes a big difference. For best results, use freshly roasted and ground unsalted peanuts.
• 💡Marinating for at least 3-4 hours greatly enhances the flavor, allowing the spices to penetrate the meat. For an even more intense flavor, you can marinate overnight.