
Smoky grilled beef skewers coated in aromatic suya spice blend featuring ground peanuts and warm spices. This beloved West African street food delivers bold, complex flavors in every bite.
By Système
Community chef
Make suya spice (yaji): toast 100g raw peanuts in dry pan until golden, about 5 minutes. Cool completely, then grind to fine powder in spice grinder.
Add to ground peanuts: 2 tbsp paprika, 1 tbsp ground ginger, 1 tbsp onion powder, 1 tbsp garlic powder, 1 tsp cayenne, 1 tsp white pepper, 2 tsp salt, 1 tsp bouillon powder.
Blend spice mixture until uniformly combined. This is your yaji spice blend. Store extra in airtight container for up to 1 month.
Slice 700g beef sirloin (or chicken) against the grain into thin strips, about 5mm thick and 8cm long. Thinner slices cook faster and absorb more spice.
Thread meat onto wooden skewers (soaked 30 minutes) in S-pattern. Don't crowd - leave small gaps for even cooking and better char.
Brush skewers generously with 60ml vegetable oil on all sides. The oil helps spice adhere and promotes caramelization during grilling.
Coat each skewer liberally with yaji spice blend, pressing to adhere. Use about 1 heaping tablespoon per skewer. Don't be shy - suya should be boldly spiced.
Let coated skewers rest 15-30 minutes at room temperature. This allows flavors to penetrate meat and brings it closer to room temp for even cooking.
Preheat grill or grill pan to high heat (230C/450F). Brush grates with oil to prevent sticking.
Grill skewers 2-3 minutes per side for medium. The peanut coating should char slightly, creating irresistible smoky-nutty crust. Don't overcook - meat should stay juicy.
Transfer to serving platter. Sprinkle with additional yaji spice while hot. The heat helps the extra spice stick.
Serve immediately with sliced raw onions, fresh tomatoes, and cucumber. Traditional accompaniment is spicy pepper sauce. Suya is best eaten hot off the grill.
362
Calories
31g
Protein
6.3g
Carbs
24.6g
Fat
1.8g
Fiber
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This recipe is shared under CC_BY license. Published on 1/6/2026.