Suya is Nigeria’s famous spicy grilled meat skewer. This smoky, aromatic street food is coated in a special spice blend and grilled to perfection. You can prepare it two ways – using small beef chunks or thin slices threaded onto skewers.

Ingredients

For the Meat

  • 1kg beef (sirloin, topside, or any tender cut)
  • Wooden skewers, soaked in water for 30 minutes

For the Suya Spice Mix

  • 4 tbsp roasted groundnuts (peanuts), finely ground
  • 2 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp ginger powder
  • 1 tsp cayenne pepper (adjust to taste)
  • 1 tsp ground cloves
  • 1 tsp ground nutmeg
  • 1 stock cube, crushed
  • 1 tsp salt

For Marinating

  • 3 tbsp vegetable oil
  • 2 tbsp suya spice mix (reserve the rest for coating)

Two Ways to Prepare the Beef

Method 1: Small Chunks

  1. Cut into chunks: Cut beef into 2-3cm cubes.
  2. Thread on skewers: Push 4-5 chunks onto each skewer, leaving small gaps between pieces.

Method 2: Thin Slices

  1. Slice thinly: Cut beef into thin strips about 5mm thick and 8-10cm long.
  2. Thread carefully: Weave the thin slices onto skewers in an accordion style, creating layers.

How to Make Suya

Make the Spice Mix

  1. Roast groundnuts: If using raw peanuts, roast in a dry pan for 5-7 minutes until golden. Cool completely.
  2. Grind peanuts: Grind roasted peanuts to a fine powder using a blender or food processor.
  3. Mix spices: Combine ground peanuts with all other spice ingredients. Mix well and store in an airtight container.

Prepare the Meat

  1. Choose your method: Decide whether to use chunks or thin slices (see methods above).
  2. Marinate: In a bowl, mix meat with oil and 2 tbsp of suya spice. Cover and marinate for at least 2 hours or overnight in the fridge.
  3. Thread on skewers: Prepare your skewers according to your chosen method.

Grill the Suya

  1. Prepare grill: Heat barbecue, grill pan, or oven grill to medium-high heat.
  2. Cook the meat: Grill skewers for 8-12 minutes, turning every 2-3 minutes for even cooking.
  3. Check doneness: Chunks should be well-browned outside but still tender inside. Thin slices cook faster (6-8 minutes total).
  4. Final coating: In the last 2 minutes, sprinkle more suya spice mix over the meat whilst it’s still on the grill.

Serve

  1. Rest briefly: Let suya rest for 2-3 minutes after grilling.
  2. Final spice: Dust with extra suya spice before serving.
  3. Garnish with: Sliced spring onions and Serve with: Sliced onions, tomatoes, and cucumber (depending on preference).

Tips for Perfect Suya

For Chunks:

  • Even sizes: Cut chunks evenly for uniform cooking
  • Don’t overcrowd: Leave space between pieces for even heat circulation
  • Cook longer: Chunks need more time to cook through

For Thin Slices:

  • Slice against grain: This makes the meat more tender
  • Don’t over-thread: Avoid packing too tightly on skewers
  • Watch carefully: Thin slices cook very quickly and can overcook easily

General Tips

  • Soak skewers: This prevents them from burning
  • Room temperature: Take meat out 30 minutes before cooking
  • Don’t flip too often: Let each side develop a good crust
  • Make extra spice: The spice mix keeps well and can be used for other grilled meats

Serving Suggestions

Suya is traditionally served:

  • With sliced red onions and tomatoes
  • Alongside cold drinks
  • As a snack or light meal
  • With bread or rice for a fuller meal

Storage

  • Spice mix: Store in airtight container for up to 6 months
  • Cooked suya: Best eaten immediately whilst hot
  • Marinated meat: Can be kept in fridge for up to 24 hours before cooking

Which Method to Choose?

  • Choose chunks if: You prefer a meatier bite and don’t mind longer cooking time
  • Choose thin slices if: You want faster cooking and more surface area for spices

Prep Time: 20 minutes (plus marinating time)
Cook Time: 8-12 minutes
Total Time: 30 minutes (plus marinating)
Serves: 4-6 people


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