Nigerian
Beef Suya
Nigerian beef skewers coated in peanut-rich yaji spice and grilled fast for smoky edges and a juicy center.
6 servings · 30 minutes prep · 12 minutes cook
Ingredients
Yaji
- 1/2 cup defatted roasted peanut powder
- 1 tbsp ground ginger
- 2 tsp cayenne pepper
- 2 tsp sweet paprika
- 1 1/2 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground white pepper
- 1 Nigerian chicken bouillon cube, crushed to a fine powder
- 1/2 tsp Diamond Crystal kosher salt
- 1/8 tsp ground cloves
Beef
- 2 lb beef top sirloin or flank steak
- 3 tbsp avocado oil
- 12 flat wooden skewers, soaked in water for 30 minutes
Directions
Make the Yaji and Season the Beef
- Trim the beef of silverskin and excess exterior fat. Freeze for 30 minutes until firm but not solid, then slice across the grain into strips 1/8 inch thick, 1 inch wide, and 4 to 5 inches long.
- Whisk all the yaji ingredients until uniform. Reserve 1/4 cup in a clean bowl for finishing. Toss the beef with the avocado oil, then massage the remaining yaji into every surface. Cover and marinate at room temperature for 30 minutes, or refrigerate up to 2 hours.
Skewer and Prepare the Fire
- Thread the beef onto the soaked skewers in loose ribbons, keeping the strips flat and leaving small gaps for heat circulation. Let refrigerated beef stand at room temperature for 15 minutes.
- Prepare a very hot two-zone charcoal grill, clean the grate, and position it 4 to 5 inches above the coals. Lightly dust both sides of the skewers with 2 tbsp reserved clean yaji.
Grill, Rest, and Finish
- Grill over direct heat, turning every 60 to 90 seconds, until the edges are charred, the spices smell toasted, and the centers reach {{temperature:145°F}}, 4 to 6 minutes total. Move skewers briefly to the cooler zone whenever dripping oil causes flames.
- Rest 3 minutes. Dust lightly with the remaining clean yaji and serve immediately from the skewers.
