Suya offers a unique combination of flavors that are bold, spicy, nutty, and aromatic. The marinade features ground peanuts mixed with a blend of spices like paprika, cayenne, ginger, and garlic, giving the beef a deep, rich flavor. It’s easy to prepare, customizable to your spice level, and perfect for both indoor and outdoor grilling. Plus, it’s naturally gluten-free and high in protein.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Beef (sirloin or flank steak works best), thinly sliced
Ground roasted peanuts (or peanut powder)
Paprika
Cayenne pepper
Garlic powder
Onion powder
Ground ginger
Bouillon powder or seasoning cube
Vegetable oil
Salt
Wooden or metal skewers
Directions
Soak wooden skewers in water for at least 30 minutes if using.
Slice the beef into thin strips, about ¼ inch thick, and pat dry with paper towels.
In a bowl, mix the ground peanuts, paprika, cayenne pepper, garlic powder, onion powder, ginger, bouillon powder, and salt to create the Suya spice mix.
Coat the beef strips evenly with the spice mixture. Drizzle a little vegetable oil over the meat and mix again to ensure all pieces are well coated.
Thread the marinated beef onto the skewers, folding if necessary.
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates or pan.
Grill the beef skewers for 5–7 minutes per side or until the meat is cooked through and slightly charred at the edges.
Serve hot, optionally with sliced onions, tomatoes, and a sprinkle of extra Suya spice.
Servings and timing
This recipe serves 4 people and takes approximately 15 minutes of prep time and 15 minutes of cook time, totaling 30 minutes.
Variations
Chicken Suya: Substitute beef with boneless chicken thighs or breasts for a lighter version.
Vegetarian Option: Try using firm tofu or mushrooms marinated in the same spice blend.
Extra Heat: Add more cayenne or a pinch of crushed chili flakes for a spicier kick.
Nut-Free: For those with peanut allergies, use sunflower seed meal or leave out the nuts entirely and rely on spices for flavor.
Grill Alternatives: Bake in the oven at 400°F for 20 minutes, flipping halfway through, if you don’t have a grill.
Storage/Reheating
Store leftover Suya in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a skillet over medium heat or in a 350°F oven for about 10 minutes. Avoid microwaving, as it can make the meat rubbery. For longer storage, freeze the skewers for up to 2 months and thaw in the refrigerator before reheating.
FAQs
What cut of beef is best for Suya?
Sirloin, flank steak, or any lean cut that’s easy to slice thinly and grills well is ideal for Suya.
Can I make Suya in the oven?
Yes, you can bake the skewers in a preheated oven at 400°F for about 20 minutes, flipping them halfway through for even cooking.
Is Suya spicy?
Yes, Suya is typically spicy due to cayenne and paprika, but you can adjust the heat to your preference by reducing the cayenne.
What can I serve with Suya?
Suya pairs well with fresh vegetables, flatbread, rice dishes, or simply with sliced onions and tomatoes.
Can I use chicken instead of beef?
Absolutely. Chicken thighs or breasts can be used in place of beef and are equally delicious.
Is Suya gluten-free?
Yes, the ingredients are naturally gluten-free, but always check your seasoning and bouillon cubes for hidden gluten.
Can I marinate the beef overnight?
Yes, marinating the beef overnight enhances the flavor, though even 1–2 hours is enough for great taste.
What type of peanuts should I use?
Use unsalted, dry-roasted peanuts ground into a fine powder. Avoid using peanut butter as it alters the texture and flavor.
How do I keep the meat from drying out?
Don’t overcook it, and make sure to slice the meat evenly. Adding a touch of oil to the marinade also helps retain moisture.
Can I make this ahead for a party?
Yes, you can marinate and skewer the meat ahead of time. Just grill them fresh before serving for the best taste and texture.
Conclusion
Suya West African Beef Kabobs bring the bold flavors of West African street food right to your kitchen or backyard. With a flavorful peanut-spice rub and tender grilled beef, this recipe is sure to become a favorite for cookouts, family dinners, or flavorful snacking. Easy to customize and quick to prepare, Suya is a must-try dish that’s rich in culture and flavor.
Suya is a spicy, nutty, and smoky West African beef kabob made with thinly sliced meat marinated in a bold peanut-based spice mix. Commonly enjoyed as street food in Nigeria and other West African countries, this grilled dish is quick to prepare and bursting with flavor.
1 teaspoon bouillon powder or 1 seasoning cube, crushed
1 teaspoon salt (or to taste)
2 tablespoons vegetable oil
Wooden or metal skewers (if wooden, soak in water for 30 minutes before use)
Instructions
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Slice beef into thin strips (about 1/4 inch thick) and pat dry with paper towels.
In a bowl, mix ground roasted peanuts, paprika, cayenne pepper, garlic powder, onion powder, ground ginger, bouillon powder, and salt to make the Suya spice blend.
Add the beef strips to the spice mix and toss to coat evenly.
Drizzle vegetable oil over the seasoned beef and mix again to ensure even coating.
Thread the beef onto the skewers, folding pieces if needed to fit.
Preheat a grill or grill pan over medium-high heat and lightly oil the grates.
Grill the skewers for 5–7 minutes on each side, until cooked through and slightly charred on the edges.
Serve hot with sliced onions, tomatoes, and a sprinkle of extra Suya spice if desired.
Notes
Marinating the beef overnight enhances flavor.For extra spice, add more cayenne or chili flakes.Substitute with chicken, tofu, or mushrooms for variations.Use sunflower seed meal for a nut-free version.Can be baked at 400°F for 20 minutes if grilling isn’t available.Store leftovers in the fridge up to 3 days or freeze up to 2 months.
