Make Ahead Suya
Suya is a quintessential Nigerian street food, featuring tender, thinly sliced beef marinated in a fiery, nutty spice blend known as yaji, then grilled to perfection. This recipe includes make-ahead steps to simplify your cooking.
Ingredients
- 1 lb beef sirloin or flank steak thinly sliced against the grain
- 2 tablespoons peanut butter powder or finely ground peanuts unsweetened
- 1 tablespoon ground ginger
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper adjust to taste
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons vegetable oil
- 8 skewers bamboo or metal if using bamboo
- 0.5 medium red onion thinly sliced
- 1 medium tomato sliced
Instructions
- In a bowl, combine peanut butter powder, ground ginger, garlic powder, onion powder, cayenne pepper, smoked paprika, salt, and black pepper to make the yaji spice blend. Set aside about 2 tablespoons of the blend for serving.
- Slice the beef thinly against the grain, about 1/4 inch thick. In a large bowl, toss the beef with the remaining yaji spice blend and vegetable oil until evenly coated.
- (Make Ahead Step) At this point, you can cover the seasoned beef and refrigerate it for up to 24 hours. The yaji spice blend can be made up to a week in advance.
- Thread the seasoned beef onto the skewers, leaving a small space between each piece. Preheat your grill to medium-high heat.
- Grill the suya skewers for 2-3 minutes per side, or until the beef is cooked through and slightly charred. Be careful not to overcook, as thin slices can dry out quickly.
- Serve the hot suya immediately with sliced red onions, tomatoes, and the reserved yaji spice blend for an extra kick.
Notes
For best flavor, marinate the beef for at least 4 hours, or up to 24 hours. The spice blend, yaji, can be made up to a week in advance and stored in an airtight container. Serve Suya hot with sliced red onions, tomatoes, and a sprinkle of extra yaji. Can also be made with chicken or lamb.