Beef suya
Nigeria’s favourite street snack: thin beef skewers coated in yaji, a smoky peanut and chilli spice, grilled hot and served with onion and tomato.
- 30 min20 prep · 10 cook
- EasyDifficulty
- 380 kcalper serving
Ingredients
- Beef sirloin, thinly sliced700 g
- Roasted unsalted peanuts60 g
- Smoked paprika1 tbsp
- Cayenne pepper1 tsp
- Ground ginger1 tsp
- Garlic powder1 tsp
- Onion powder1 tsp
- Beef stock cube, crumbled1
- Vegetable oil3 tbsp
- Saltto taste
- Red onion, sliced1
- Tomatoes, sliced2
Missing something? Ingredients with × can be left out.
Steps
- 1
Grind the peanuts finely and mix with the paprika, cayenne, ginger, garlic and onion powders, stock cube and salt to make the yaji.
- 2
Thread the beef onto soaked skewers, brush with oil and press plenty of yaji on both sides. Leave to marinate.
- 3
Heat a grill, griddle or barbecue until very hot.
- 4
Grill the skewers, turning once and brushing with a little more oil, until charred at the edges.
- 5
Sprinkle with a little more yaji and serve with the onion and tomato slices.
Tips and questions
- Can I make the yaji spice in advance?
- Yes, it keeps for a month in an airtight jar in the fridge. It’s also great on chicken or grilled vegetables.
- Why slice the beef so thin?
- Thin slices cook in minutes and soak up the spice. Freezing the beef for 30 minutes first makes it much easier to slice.
Enjoy your meal!
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