Entree: Nigeria – Kanuri Northeast – Suya (Skewered thinly sliced beef grilled over coals and coated in a spicy peanut-chili dry rub)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 1 hr

Total 1 hr 25 min

Ingredients

- 1 1/2 lb (680 g) beef flank or sirloin, thinly sliced across the grain
- 1 cup (120 g) roasted peanuts, finely ground into a coarse powder
- 3 tbsp (45 ml) vegetable oil or groundnut oil
- 2 tbsp (30 ml) paprika
- 2 tsp (10 ml) ground ginger
- 2 tsp (10 ml) cayenne pepper (adjust to taste)
- 1 tbsp (15 ml) onion powder
- 2 tsp (10 ml) kosher salt
- 1 tsp (5 ml) freshly ground black pepper
- 1 tbsp (15 ml) sugar (optional, to balance heat)
- Juice of 1 lime, about 2 tbsp (30 ml)
- 1 medium red onion, thinly sliced
- 2 medium tomatoes, sliced
- 8–10 bamboo skewers, soaked 30 minutes

Instructions

1. Make the yaji spice: in a bowl combine ground roasted peanuts, paprika, ground ginger, cayenne, onion powder, salt, black pepper, and sugar if using; mix well.
2. Toss the thinly sliced beef with 2 tbsp (30 ml) oil and half of the yaji spice until evenly coated; cover and refrigerate at least 1 hour or up to overnight to marinate.
3. Thread 3–4 slices of beef onto each soaked skewer so they lay flat and not too tightly packed; brush lightly with remaining oil and press remaining yaji onto both sides of the meat.
4. Preheat a charcoal grill or gas grill to high heat (medium-high for gas). If using charcoal, let coals become white-hot for best smoky flavor.
5. Grill skewers 2–4 minutes per side, turning once or twice, until edges are charred and meat is cooked to medium-rare/medium (adjust time for desired doneness).
6. Remove from grill and rest 3 minutes. Squeeze lime over skewers and serve with sliced onions and tomatoes alongside additional yaji for sprinkling.