Suya Recipe
Grilled beef shank garnished with grounded roasted peanuts, pepper, and Nigerian suya spice.
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Ingredients
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Beef and Marinade
Suya Spice (Yaji) Blend
Garnish and Serving
Method
Beef and Marinade
- 1
Trim and cut beef
Trim excess fat from the beef shank and cut into 1-inch thick strips or chunks suitable for skewering. Pat pieces dry with paper towels.
- 2
Marinate
In a bowl combine 3 tbs vegetable oil, 1 tsp salt, and 1 tbs lemon juice. Toss beef pieces in the mixture to coat evenly. Cover and refrigerate 30–60 minutes while you prepare the spice blend (or up to 4 hours for deeper flavor).
Suya Spice (Yaji) Blend
- 3
Prepare peanuts
If using whole roasted peanuts with skins, rub them between towels to remove most skins. Pulse the peanuts in a food processor or mortar and pestle until they form a coarse powder — similar to gritty sand. Do not over-blend into peanut butter; some larger granules are desirable for texture.
- 4
Mix spices
In a bowl combine the ground roasted peanuts with 1 tsp cayenne, 2 tsp paprika, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp black pepper, 1 tsp bouillon powder (optional), and 1 tsp salt. Taste a very small pinch and adjust heat/salt to preference. This is your suya spice (yaji).
- 5
Coat beef with spice
Remove beef from the refrigerator. Thread beef pieces onto skewers leaving small gaps between pieces. Using a spoon or your fingers, press the suya spice generously onto all sides of each beef skewer, creating a crust of the peanut-spice mixture. Reserve 1–2 tbs of the spice for sprinkling after grilling.
Grilling and Finishing
- 6
- 7
Grill skewers
Place the coated skewers over direct heat. Grill for about 3–5 minutes per side, turning once or twice, until a deep browned crust forms and internal temperature reaches 135–145°F (57–63°C) depending on desired doneness. Because of the peanut crust, avoid excessive flare-ups; move skewers to indirect heat briefly if charring too quickly. Total cook time is typically 8–12 minutes depending on thickness.
- 8
Rest and finish
Remove skewers from the grill and let rest 5 minutes. Sprinkle the reserved suya spice and the 2 tbs crushed roasted peanuts over the skewers for extra crunch. Garnish with thinly sliced red onion, tomato slices, and chopped cilantro or parsley if using.
- 9
Serve
Serve hot with extra sliced onions and tomatoes on the side and any remaining suya spice for guests to add to taste. Suya is commonly eaten with flatbread or steamed rice—serve as preferred.