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
- Cut into chunks: Cut beef into 2-3cm cubes.
- Thread on skewers: Push 4-5 chunks onto each skewer, leaving small gaps between pieces.
Method 2: Thin Slices
- Slice thinly: Cut beef into thin strips about 5mm thick and 8-10cm long.
- Thread carefully: Weave the thin slices onto skewers in an accordion style, creating layers.
How to Make Suya
Make the Spice Mix
- Roast groundnuts: If using raw peanuts, roast in a dry pan for 5-7 minutes until golden. Cool completely.
- Grind peanuts: Grind roasted peanuts to a fine powder using a blender or food processor.
- Mix spices: Combine ground peanuts with all other spice ingredients. Mix well and store in an airtight container.
Prepare the Meat
- Choose your method: Decide whether to use chunks or thin slices (see methods above).
- 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.
- Thread on skewers: Prepare your skewers according to your chosen method.
Grill the Suya
- Prepare grill: Heat barbecue, grill pan, or oven grill to medium-high heat.
- Cook the meat: Grill skewers for 8-12 minutes, turning every 2-3 minutes for even cooking.
- Check doneness: Chunks should be well-browned outside but still tender inside. Thin slices cook faster (6-8 minutes total).
- Final coating: In the last 2 minutes, sprinkle more suya spice mix over the meat whilst it’s still on the grill.
Serve
- Rest briefly: Let suya rest for 2-3 minutes after grilling.
- Final spice: Dust with extra suya spice before serving.
- 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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