Spicy grilled beef skewers with ground peanut spice rub
Nigerian Suya
Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
4
4 servings
Difficulty
Easy
Cost
Moderate
$$
Nigerian Suya
Spicy grilled beef skewers with ground peanut spice rub
★4.8(18)
Thinly sliced beef coated in yaji — a fiery spice mix of ground peanuts, chili, ginger, and garlic — then grilled over open flame until smoky and charred. Nigeria's legendary street meat.
20m
Prep Time
10m
Cook Time
30m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Suya is the king of West African street food — thin slices of beef seasoned with yaji spice (a peanut-chili blend) and grilled to smoky perfection. The aroma draws crowds from blocks away.
This is the kind of recipe that defines American home cooking at its best — straightforward, satisfying, and built on flavors that everyone loves.
Ingredients
- 1.5 lbs beef sirloin, sliced very thin
- 1/2 cup roasted peanuts, finely ground
- 2 tbsp cayenne pepper or ground dried chili
- 1 tsp ground ginger
- 1 tsp garlic powder
- 2 tbsp vegetable oil
Instructions
- 1
Make yaji spice: combine ground peanuts, cayenne, ginger, garlic powder, onion powder, and salt.
- 2
Toss thinly sliced beef with oil to lightly coat.
- 3
Press yaji spice generously onto both sides of each beef slice.
- 4
Thread onto skewers and grill over high heat for 2-3 minutes per side until charred.
- 5
Serve on newspaper (traditional) with sliced raw onions, tomatoes, and extra yaji spice on the side.
Serving Suggestions
Ways to Serve This Dish
Serve with classic coleslaw and cornbread on the side
Pair with fresh-cut fries or roasted potato wedges
Arrange on a platter for easy sharing at your next gathering
Pair with your favorite dipping sauce for extra flavor
Substitutions
Beef sirloinChicken thigh or ram/goat
All are traditional suya proteins in Nigeria
Ground peanutsKuli-kuli (peanut cake) crumbled
The most authentic yaji base ingredient
Tips & Storage
Pro Tips
Slice the beef against the grain as thin as possible — partially freeze it first for easier slicing.
The peanut crust burns easily, so grill over high heat quickly rather than slowly.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Best eaten hot off the grill. Leftovers keep 2 days refrigerated.
Reheating
Flash under a broiler for 2 minutes to re-crisp the yaji crust.
Nutrition Facts
Per serving (80mg) · 4 servings
Calories360
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein32g
Carbohydrates22g
Fat6g
Fiber480mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is yaji?
- A Nigerian spice blend made primarily of ground roasted peanuts, chili, ginger, and garlic.
- Can I use chicken?
- Yes, chicken suya is popular. Use thigh meat for the juiciest results.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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