Beef Suya (Nigerian Grilled Peanut Skewers)

Ingredients

Contains peanut. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Method

1. 1

   Soak the wooden skewers in cold water so they don't burn on the grill.

   30 min
2. 2

   Toast the peanuts in a dry skillet over medium heat until fragrant and lightly darkened, stirring frequently.

   Work in a single layer and watch closely — peanuts can go from toasted to bitter quickly.

   4 min
3. 3

   Cool the toasted peanuts briefly, then pulse in a food processor or pound in a mortar to a coarse powder (you want some texture, not a paste).

   If using a processor, pulse in short bursts so the mixture stays grainy.

   5 min
4. 4

   Add cayenne, paprika, ground ginger, garlic powder, onion powder, kosher salt and bouillon powder to the ground peanuts and mix to make the yaji.

   2 min
5. 5

   Slice the beef thinly across the grain into 1/4-inch strips suitable for threading on skewers.

   Partially freezing the steak for 20–30 minutes makes cleaner thin slices.

   10 min
6. 6

   Toss the sliced beef with 2 tbsp oil and 2 tbsp of the yaji until evenly coated; reserve the rest of the yaji for serving.

   A short 15-minute rest lets the spice adhere; you can marinate up to 1 hour for stronger flavor.

   15 min
7. 7

   Thread 3–4 strips of beef onto each soaked skewer, folding strips as needed but not overcrowding — leave a little space between folds so heat circulates.

   10 min
8. 8

   Prepare a hot grill over charcoal (medium-high) or preheat an oven broiler/grill pan to high heat.

   For charcoal, wait until coals are white-hot and covered with ash; that gives the classic suya char.

   10 min
9. 9

   Grill the skewers 2–3 minutes per side, turning frequently until the outside is nicely charred and the meat reaches your desired doneness; baste once with the extra 1 tbsp oil mixed with a pinch of yaji while grilling.

   Keep the skewers moving to avoid burning the peanut spice; high heat makes a good crust quickly.

   10 min
10. 10

    Remove skewers from the heat and let them rest 5 minutes to redistribute juices.

    5 min
11. 11

    Serve the skewers hot with sliced red onion, tomato wedges, cucumber, lime wedges and extra yaji for sprinkling.