Beef suya is a classic Nigerian street food dish. It’s essentially a grilled kabob made from thin slices of beef marinated in a spicy, smoky blend of ground peanuts, chilies, ginger, onion, and other spices. Typically served with fresh onions, tomatoes, and an extra sprinkle of suya spice, Nigerian beef suya is the perfect dish for a summer barbecue. Chef Bradley says, “we used to take these skewers to the beach and make a charcoal fire pit in the sand to cook them. They would go down a treat after a day in the water.” For a full meal, serve with jollof rice, plantain and salad. This recipe is adapted from the original developed by Chef Bradley Yip.
Nigerian Beef Suya
- Prep Time: 15 minutes
- Cook Time: 1 hour Marination + 8 minutes cooking
- Total Time: 1 hour 23 minutes
Ingredients
1 lb (500 g) Beef Skirt Steak (Inside or Outside) or Flank Marinating Steak
¼ cup (60 mL) peanut oil or canola or sunflower oil
⅔ cup (150 mL) suya spice mix (see Tip*)
Salt (optional)
Skewers
To Serve
Diced or sliced onion
Diced or sliced tomato
Suya spice mix (optional)
Instructions
- Cut the steak across the grain into ⅛-inch (3 mm) slices (see Tip**); pat dry with paper towel. Place beef strips in a bowl.
- Add oil to beef and toss to coat. Add the suya spice mix and season with salt to your taste (if using). Toss again to ensure the beef is evenly seasoned. Cover and refrigerate for at least 1 hour or up to 8 hours.
3. Meanwhile, if using wooden skewers, soak in water for at least 30 minutes to prevent burning.
4. Thread the beef onto the skewers, piercing through each piece multiple times and weaving like a ribbon. Ensure the beef slices are tightly bunched together.
5. To grill skewers (see below for roasting and stovetop methods): Grill in a closed preheated barbecue over medium-high heat (about 400°F/200°C) for 8 to 10 minutes, turning twice or more, until charred on both sides and cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C) for medium, or 170°F/77°C for well-done). Transfer to a platter and let rest for 8 to 10 minutes.,
6. Transfer skewers to a platter and let rest for 5 minutes. Serve with onion and tomato. Sprinkle with extra suya spice mix, if desired.
Notes
To roast skewers: Place skewers on a wire rack set on a rimmed baking sheet. Roast in preheated 425°F oven, flipping once halfway through, for 12 to 15 minutes, or until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C) for medium, or 170°F/77°C for well-done).
To cook on the stovetop: Heat a grill pan or skillet over medium-high heat. Cook skewers, turning twice or more for about 6 to 10 minutes, or until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C) for medium, or 170°F/77°C for well-done).
Tips: *Look for suya spice mix in African grocery stores, specialty spice shops and online or use the recipe below. If purchasing a mix, check the label to see if salt is included; if so, just lightly season the beef with salt or omit the salt.
**To make slicing the beef easier, freeze the beef for 15 minutes until firm, then cut across the grain into thin slices.
You can also finish these with freshly squeezed lime juice and liberally garnish with chopped herbs, such as cilantro, and green onions.
