Description
Juicy, spicy, and irresistibly nutty—thinly sliced beef is rubbed with a vibrant peanut-chili-yaji spice blend, skewered and grilled until smoky and tender. A popular West African street food that’s perfect for gatherings and bold home cooking.
Ingredients
1 kg (about 2 lb) beef flank, skirt, or sirloin, thinly sliced
2 tsp salt
½ tsp beef bouillon powder
½ tsp cayenne pepper (optional)
2 Tbsp peanut oil (or vegetable oil)
Yaji spice rub:
¾ cup ground peanuts or crushed kuli‑kuli
1 Tbsp smoked paprika
2 Tbsp crushed dried red chili
1 tsp onion powder
1 tsp garlic powder
½ tsp ginger powder
¼ tsp ground cloves
½ tsp African nutmeg (optional)
Salt, to taste
Instructions
Soak wooden skewers in water for at least 30 minutes to prevent burning.
In a bowl, toss beef slices with salt, bouillon, cayenne (if using), and oil. Marinate in the fridge for 1 hour (or overnight for deeper flavor).
Thread 4–5 overlapping beef slices onto each skewer.
Spread yaji spice mixture on a tray, then roll each skewer to coat meat generously with the rub.
Arrange skewers on a wire rack over a baking tray.
Broil or oven-grill at about 220 °C (425 °F) for 10–15 minutes, turning once, until meat is crisp at edges. Optionally finish with a minute over high broil.
Rest 2–3 minutes, then serve suya removed from skewers. Garnish with sliced onions, tomatoes, cucumbers and an extra sprinkle of yaji.
- Prep Time: 15 minutes (plus marinade)
- Cook Time: 15 minutes
