Nigerian Beef Suya Recipe
Popular street food in West Africa, the Nigerian beef kebabs, aka suya are rubbed in spicy peanut mixture and grilled to perfection.
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 2 hours
Total Time 25 minutes
- 1 pound top sirloin steak or chuck roast or ribeye
- 1/3 cup roasted unsalted peanuts skinned
- 2 tablespoons vegetable oil
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne or selim pepper adjust to taste
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 tablespoons lime juice
- Salt to taste
In a food processor, grind the peanuts into a fine powder (scrape the sides with a spatula to loosen the sticking nuts). Drizzle in the oil and blend until you get a thick, creamy consistency.
Stir the spices into the peanut paste, mixing well. For really spicy hot suya, use more cayenne pepper. Adjust as required.
Cut meat against the grain into very thin and flat slices. If your cut of meat is not thick enough, you may cut it into chunks instead.
Dip and roll the meat in the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for a few hours or overnight.
Place the meat strips on skewers. Grill, turning once until meat is done, about 10 minutes. Alternatively, broil or bake in a 400 F hot oven until done.
~Free Tip ~
- Partially freeze the meat for at least 30 minutes before cutting. It makes it easier to slice into thin strips.
- If you're using wooden skewers, soak them in water for at least 30 minutes.
Calories: 212kcal | Carbohydrates: 1g | Protein: 25g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 64mg | Potassium: 416mg | Vitamin A: 245IU | Vitamin C: 2.2mg | Calcium: 25mg | Iron: 2mg