The taste of this popular West African street food is epic! Suya, Nigerian beef kebabs, are seasoned with spicy peanut sauce and grilled to perfection.
It’s not quite the grilling season in Northern Indiana. Mornings are still frosty and days barely break above 40F, but the robins are back and their cheerful chirping can only mean that spring is darn near.
If you know me, you know I’m obsessed with genealogy and on a quest to find everything there is to find about my ancestors. Interestingly enough, my DNA test revealed that I’m 1% Nigerian. So I asked my Nigerian-born “cousin” Colin, aka The Simple Cook, what his favorite dish is and he said suya, of course.
Suya has become a Nigerian national dish with different regions that claim the superiority of their recipe and methods of preparation, but similar grilled meat recipes are common in many West African countries.
The classical suya is made with ‘kulikuli’ powder, a locally made roasted peanut cake in which they remove the most of the peanut oil. A good substitute is peanut butter powder. However, I adapted the recipe from Kitchen Butterfly and marinated the beef in homemade peanut sauce. I suppose you could simplify the recipe by using peanut butter and thin it out to a paste consistency.
If you know me, you also know I have almost zero patience. No way I was going to wait until BBQ season to make suya. Or bake it in the oven. Nope, I fired up my grill and flamed these babies like nobody’s business.
You guys, my 1% Nigerian and the rest 99% ethnicities absolutely love this beef dish. Surprisingly, it doesn’t taste peanutty (legit word). But peanuts should get the credit for these unique and incredibly tasty kebabs.
Suya can be served with jollof rice, which reminds me of our djuvec rice, or fresh chopped tomatoes and onions. Thanks to my cuz Colin for introducing suya flavor to our palate. It’s a must-have food item for your next cookout!
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Nigerian Beef Suya Kebabs – West African Street Food
Nigerian #suya, grilled spicy beef #kebabs are West African favorite street food and incredibly delicious. #Nigerian #BBQ #grill #beef #recipe #streetfood #fastfood Click To Tweet
INGREDIENTS:
Serves 4
- 1 pound top sirloin steak (or chuck roast or ribeye)
- 1/3 cup roasted unsalted peanuts, skinned
- 2 tablespoons vegetable oil
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne or selim pepper (adjust to taste)
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 tablespoons lime juice
- Salt, to taste
~Free Tip ~
- Partially freeze the meat for at least 30 minutes before cutting. It makes it easier to slice into thin strips.
- If you’re using wooden skewers, soak them in water for at least 30 minutes.
ESSENTIALS
for Nigerian Beef Suya
DIRECTIONS:
- In a food processor, grind the peanuts into a fine powder (scrape the sides with a spatula to loosen the sticking nuts). Drizzle in the oil and blend until you get a thick, creamy consistency.
- Stir the spices into the peanut paste, mixing well. For really spicy hot suya, use more cayenne pepper. Adjust as required.
- Cut meat against the grain into very thin and flat slices. If your cut of meat is not thick enough, you may cut it into chunks instead.
- Dip and roll the meat in the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for a few hours or overnight.
- Place the meat strips on skewers. Grill, turning once until meat is done, about 10 minutes. Alternatively, broil or bake in a 400 F hot oven until done.
Nigerian Beef Suya Recipe
Ingredients
- 1 pound top sirloin steak or chuck roast or ribeye
- 1/3 cup roasted unsalted peanuts skinned
- 2 tablespoons vegetable oil
- 1 teaspoon ground ginger
- 1/2 teaspoon cayenne or selim pepper adjust to taste
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 tablespoons lime juice
- Salt to taste
Instructions
- In a food processor, grind the peanuts into a fine powder (scrape the sides with a spatula to loosen the sticking nuts). Drizzle in the oil and blend until you get a thick, creamy consistency.
- Stir the spices into the peanut paste, mixing well. For really spicy hot suya, use more cayenne pepper. Adjust as required.
- Cut meat against the grain into very thin and flat slices. If your cut of meat is not thick enough, you may cut it into chunks instead.
- Dip and roll the meat in the peanut-spice mix, making sure the meat is completely coated. Allow meat to marinate for a few hours or overnight.
- Place the meat strips on skewers. Grill, turning once until meat is done, about 10 minutes. Alternatively, broil or bake in a 400 F hot oven until done.
Notes
- Partially freeze the meat for at least 30 minutes before cutting. It makes it easier to slice into thin strips.
- If you're using wooden skewers, soak them in water for at least 30 minutes.
Nutrition
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Jas this looks like something my kids would love! They are obsessed with Kebabs, wonder why?
LOL, I can’t blame them, Mary! 😀
Hope you are having a great week and thanks so much for sharing your awesome post with us at Full Plate Thursday!
Miz Helen
I am and I wish you the same!
We grill ALL the TIME! That sounds wonderful! Thanks so much for joining us on Friday Frenzy! Pinned! P~
Wow, that’s incredible! I wish we did too, but the winters here are harsh and my husband is usually not willing, lol.
This is a recipe I seriously need to try…it sounds so flavorful!!! Thanks for sharing on Friday Frenzy!
Thanks, Colleen!
Looks yummy! So many awesome flavors and spices 🙂 Thanks for sharing at Friday Frenzy Link Party! PINNED 🙂
Thank you, Kelly!
Thankfully I was able to pin this amazing recipe. There is never a dull dinner moment in your home and I really want to try this. Thank you for sharing with us at Celebrate Your Story and have a great weekend.
Thank you, Sandra. Pinterest went crazy for a while and blocked some of my links for “inappropriate content”. OK, whatever, lol. Enjoy your weekend!
Oh yum! This recipe looks amazing! So yummy and flavorful and different, too.
Yes, all of the above, Amy. 😀 Thanks for stopping in and have a great weekend!
Doesn’t that call out for an early start of the BBQ season! Well, let’s wait for the snow to melt …
Thanks for joining us at Fiesta Friday!
Ginger x
It doesn’t look promising. New flurries as I’m writing this. 🙁
Very unusual! I’ve never heard of it before. Thanks for sharing with SYC.
hugs
Jann
It was my first time too, Jann, but it sure won’t be the last. 😀
Oh my, this recipe sounds so good and LOOKS so good–the spices are amazing! Will be pinning. Thanks for sharing at Party in Your PJs!
Thank you, Donna! It sure exceeded my expectations and I can’t wait for this new snow to melt so I can BBQ them again. 🙂
This recipe looks delicious. I love ethnic recipes, and will be Pinning this one. Thanks for sharing on Sunday’s Best.
Thank you, Rhonda! It is delicious and I’m sure you’ll like it.
These sound delicious and the pictures are so beautiful – it’s making me hungry 🙂 Thanks for sharing on To Grandma’s House We Go!
I’m happy you like it, Chas!
This looks like a wonderful recipe, however Pinterest is blocking me from pinning it, saying that it might lead to inappropriate content.
I know! 🙁 I contacted Pinterest but it hasn’t been resolved yet. So frustrating. There is no inappropriate content. I don’t get it. Thanks for trying, Liz!