Goat Or Beef Suya Recipe

Trim and Slice

Trim excess fat and sinew from the meat. Slice into long thin strips about 1/2 inch thick and 3–4 inches long so pieces can be threaded on skewers and cook quickly and evenly.

Pat Dry and Lightly Salt

Pat the meat dry with paper towels. Toss the strips with 1 teaspoon salt and 2 tablespoons vegetable oil to coat evenly. Let rest 10–15 minutes while you make the spice.

If using whole roasted peanuts, pulse them in a food processor or mortar and pestle to a fine powder (not a paste). Combine 3 tablespoons peanut powder with 2 tsp dried red chile flakes, 1 tsp paprika, 1 tsp ground ginger, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp bouillon, 1 tsp black pepper and 1/2 tsp salt. Mix thoroughly until uniform. Taste a pinch and adjust heat or salt to preference. Reserve about 1 teaspoon of the blend for final dusting.

Sprinkle about two-thirds of the suya spice over the oiled meat strips. Use your hands or a spoon to press the spice into the meat so it adheres. Cover and let marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours for deeper flavor (bring back to room temp before cooking if chilled).

Thread 3–4 meat strips onto each skewer, leaving a little space between pieces so heat circulates. Arrange skewers on a plate or tray.

Preheat grill to medium-high (about 400–450°F / 200–230°C). If using a charcoal grill, allow coals to be covered with gray ash for best flavor. For oven broil, position rack 6–8 inches from broiler and preheat broiler on high.

Lightly oil the grill grates or a broiler pan. Place skewers on the grill or under the broiler. Cook 2–3 minutes per side, turning every 2–3 minutes and brushing or pressing additional oil and a light sprinkle of the reserved suya spice after the first turn. Total cook time should be about 8–12 minutes depending on meat thickness and desired doneness—goat benefits from a slightly longer cook to tenderize, but avoid overcooking. Aim for an internal temperature of 145–160°F (63–71°C) depending on cut and preference.

If flare-ups occur, move skewers to cooler part of the grill. For extra smoky flavor, finish over direct coals for 30–60 seconds per side.

Remove skewers from heat and let rest 3–5 minutes. This helps juices redistribute and prevents drying. Slide meat off skewers if desired.

Arrange on a platter with sliced onion rings and tomato. Dust lightly with the reserved suya spice. Serve immediately with lemon or lime wedges for squeezing over the meat.