The taste of this beloved West African street food is unforgettable. Suya, Nigerian beef kebabs, are seasoned with a spicy peanut mixture and grilled until perfectly charred and juicy.
Even though it’s still chilly here in Northern Indiana, with frosty mornings and daytime highs barely above 40°F, the signs of spring are returning. That early-season optimism had me firing up the grill long before traditional barbecue weather arrived.
I’m passionate about genealogy, and a recent DNA test revealed I’m partly Nigerian. So I asked my Nigerian-born cousin Colin (aka The Simple Cook) what his favorite dish is—he didn’t hesitate: suya.
Suya has grown into a national favorite in Nigeria, and many regions proudly claim their own take on it. Variations of this spiced, grilled-meat style are common across West Africa. The traditional spice base often uses kulikuli, a roasted peanut cake with much of the oil removed. A practical substitute in many kitchens is peanut butter powder or finely ground roasted peanuts.
I adapted this version from Kitchen Butterfly, using a homemade peanut-spice paste to marinate the beef. If you want a simpler shortcut, you can use peanut butter thinned slightly to a paste and fold in the spices.
Impatience won out for me—I wasn’t waiting for official BBQ season or baking the kebabs in the oven. I skewered the meat and grilled them over high heat, getting a nice char on the outside while keeping the interior tender.
My family—despite being only partly Nigerian—declared these kebabs a hit. The peanut-based coating doesn’t make the meat overly peanut-forward; instead it contributes a savory, nutty depth and a unique texture that defines suya.
Serve suya with jollof rice, fresh chopped tomatoes and onions, or your favorite sides for a satisfying meal. This recipe is an excellent option for a cookout or when you crave bold, smoky flavors at home.
Ingredients:
- 1 pound top sirloin steak (or chuck roast or ribeye)
- ⅓ cup roasted unsalted peanuts, skinned (or peanut butter powder)
- 2 tablespoons vegetable oil
- 1 teaspoon ground ginger
- ½ teaspoon cayenne or selim pepper (adjust to taste)
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon sweet paprika
- 2 tablespoons lime juice
- Salt, to taste
Directions:
- In a food processor, grind the roasted peanuts until they form a fine powder. Scrape the sides as needed. Drizzle in the vegetable oil and blend until you reach a thick, creamy paste. If using peanut butter powder, whisk it with the oil to make a paste.
- Stir the ground ginger, cayenne (or selim), onion powder, garlic powder, sweet paprika, lime juice, and salt into the peanut paste. Taste and adjust heat or salt as desired.
- Trim the meat and slice it against the grain into very thin, flat strips. If your cut is not thick enough to slice thinly, you can cut it into bite-sized chunks instead.
- Dip and roll each slice or chunk in the peanut-spice mixture, pressing to coat thoroughly. Arrange the coated meat on a tray, cover, and let it marinate in the refrigerator for a few hours or overnight for best flavor.
- If using skewers, thread the meat onto skewers. Preheat the grill to high heat and oil the grates. Grill the skewers, turning once, until the meat is cooked to your liking—about 8–12 minutes depending on thickness. Alternatively, broil or bake in a 400°F oven until done.
Notes
- Partially freeze the meat for at least 30 minutes before slicing; it makes cutting thin, even strips much easier.
- If you use wooden skewers, soak them in water for at least 30 minutes before grilling to prevent burning.
- To make a quicker peanut paste, use peanut butter or peanut butter powder mixed with a small amount of oil; then add the spices and lime juice.
Nigerian Beef Suya Recipe
Popular West African street food: beef kebabs rubbed in a spicy peanut mixture and grilled to smoky perfection.
Prep Time: 15 mins • Cook Time: 10 mins • Marinating Time: 2 hrs • Total Time: 25 mins
Serves: 4 • Calories: 212 kcal
Course: Main Course • Cuisine: Nigerian