Why You’ll Love This Recipe

I love how suya turns humble slices of beef into a bold and memorable experience. The uniquely spicy-yaji rub—ground peanuts mixed with cayenne, ginger, paprika, garlic, and onion—clings to thin strips of meat, creating smoky, savory kebabs that bring the feel of Nigerian street food straight to my kitchen. Whether grilled over coals or baked in the oven, these skewers deliver intense flavor and perfect tenderness.

Suya – The Nigerian Kebab

Ingredients

(Hint: Check out the full list of ingredients and measurements in the recipe card below.)

For the Meat:

2½ lb beef (flank, skirt, sirloin—thinly sliced)
½ tsp salt
½ tsp beef or chicken bouillon
1 tbsp peanut oil

For the Yaji (Suya Spice):

¾ cup suya spice mix (yaji): ground peanuts (kuli kuli), cayenne pepper, paprika, ginger powder, garlic powder, onion powder, salt, seasoning powder/bouillon, African nutmeg, cloves

Directions

Prep the meat: I slice beef very thinly and toss it with salt, bouillon powder, oil, and a generous coating of yaji spice.
Skewer: I thread the beef onto soaked wooden skewers, ensuring even pieces.
Marinate: Ideally, I let the meat sit for at least 1 hour to soak up all the spices.
Cook:
- Grill option: I cook kebabs over medium-high heat, turning occasionally until cooked through.
- Oven/air-fryer: I bake at high heat to mimic char—this works great when I can’t grill
Serve: I slide the meat off skewers and serve it with raw sliced onions, tomatoes, and cucumbers, plus extra yaji spice if we want an extra kick

Servings and Timing

Servings: Makes about 22 skewers (serves 6–8)
Prep Time: 20 minutes (plus 1 hour marinating)
Cook Time: ~25 minutes on grill/oven
Total Time: ~1 hour 45 minutes

Variations

Protein swaps: I often use chicken, goat, lamb, turkey, or even organ meats—anything works with yaji
Oil choice: While peanut oil is traditional, I sometimes use other vegetable oils.
Side dishes: I serve it with fried plantains, yam, masa (Hausa rice cakes), or on salad with yaji sprinkle—especially refreshing with cucumbers and tomatoes

Storage/Reheating

Refrigerate: I store leftover skewered or de-skewered suya in an airtight container for up to 3 days.
Reheat: I reheat gently in the oven or air-fryer (350°F/175°C for ~10 minutes) or briefly under a broiler to restore the crisp coating.

FAQs

What does yaji (suya spice) consist of?

Yaji is a dry, peanut-based spice mix that includes ground peanuts (kuli kuli), chili/cayenne, popcorn, ginger, garlic, onion powder, salt, seasoning powder, African nutmeg, and cloves

Can I make yaji at home?

Yes! I mix peanut butter with hot water, dehydrate or bake it, crumble it, then blend with spices to form my own yaji .

Can I cook suya without a grill?

Absolutely. I cook it in my oven or air fryer and still end up with delicious results—though it lacks the smoky char of a grill .

What are good sides for suya?

I love serving it with sliced onions, cucumbers, tomatoes, fried plantains, yaji-sprinkled salad, masa cakes, or rice dishes like jollof or garri .

How spicy is suya?

It can range from mild to very spicy based on how much cayenne you use in the yaji. I taste and adjust it according to my preference.

Conclusion

I find suya to be an absolute favorite whenever I crave something bold, spicy, and comforting. The crunchy peanut spice rub clinging to tender beef slices is simply irresistible. Whether I’m grilling outdoors or baking indoors, serving it with fresh veggies and hearty sides—suya always captures hearts and tastebuds, bringing a vibrant taste of Nigeria to the table.