Suya Beef Recipe
Grilled beef skewers seasoned with a blend of African spices, offering a smoky and savory taste.
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Ingredients
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Beef & Marinade
Skewers & Garnish
Method
Beef & Marinade
Prepare beef
Trim excess fat from the beef and pat dry with paper towels. Cut into 1-inch cubes so pieces cook evenly.
Make suya spice mix
In a bowl, combine roasted ground peanuts, cayenne pepper, paprika, ground ginger, garlic powder, onion powder, black pepper, and salt. Whisk until uniform. If peanut powder is coarse, pulse briefly in a food processor or blender to a fine sand-like texture so it adheres well to the meat.
Marinate
Place beef cubes in a large bowl. Add vegetable oil and lime juice and toss to coat. Sprinkle about two-thirds of the suya spice mix over the beef and toss until pieces are evenly coated. Cover and refrigerate for at least 30 minutes and up to 4 hours to let flavors penetrate. Reserve remaining spice mix for basting/finishing.
Skewers & Grill
Assemble skewers
If using bamboo skewers, ensure they have soaked for at least 30 minutes. Thread beef cubes onto skewers, leaving a small space between pieces so heat circulates. Optionally alternate with red onion pieces for color and flavor. Arrange skewers on a plate.
Preheat grill or broiler
Preheat an outdoor grill to medium-high (around 400-450°F / 200-230°C) with a two-zone setup if possible (hot and cooler side). For oven broiler, position rack 6 inches from heat and preheat broiler.
Grill the skewers
Oil the grill grates lightly. Place skewers on the hot side and grill for 2-3 minutes per side to develop a good char, turning to cook all sides evenly. After initial sear, move skewers to cooler side or reduce heat and continue cooking 3-5 more minutes, turning occasionally, until beef reaches desired doneness (medium-rare about 125-130°F / 52-54°C; medium about 135°F / 57°C). During the last 1-2 minutes of cooking, brush reserved suya spice (mix with a teaspoon of oil if needed to form a paste) onto the meat so the spice adheres and to intensify flavor.
Rest
Remove skewers from the grill and let rest on a plate for 5 minutes. Resting allows juices to redistribute and keeps meat tender.
Finish & Serve
After resting, sprinkle extra roasted peanut powder over the skewers and garnish with chopped parsley or cilantro. Serve hot with lime wedges on the side for squeezing over the meat.
Accompaniments: Serve with sliced onions, tomatoes, steamed rice, flatbread, or salad as desired.