Authentic Nigerian Beef Suya Skewers
45min
10min
4
420
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Chef's Note
Using defatted peanut powder (or traditional kuli-kuli) is crucial for this recipe. Unlike regular peanut butter, which contains high levels of oils that would melt off the meat and cause grill flare-ups, the defatted powder absorbs the meat's natural juices. This forms a protective 'peanut shield' that insulates the thin beef strips from the intense dry heat of the grill, locking in moisture.
Tags
Ingredients
1.5 lbs Beef flank steak, trimmed of excess fat
1 cup Defatted peanut powder (such as PB2 or ground kuli-kuli)
1.5 tbsp Cayenne pepper (adjust to taste)
1 tbsp Smoked paprika
1.5 tbsp Ground ginger
1 tbsp Garlic powder
1 tbsp Onion powder
2 cubes Beef bouillon cubes (such as Maggi), finely crumbled
1 tsp Ground grains of Selim (uda) or ground allspice
1/2 tsp Ground nutmeg (preferably calabash nutmeg)
3 tbsp Vegetable oil (for brushing)
1 medium Red onion, thinly sliced into rings (for serving)
2 pieces Roma tomatoes, sliced (for serving)
Instructions
- 1
Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- 2
In a wide, shallow bowl, whisk together the defatted peanut powder, cayenne pepper, smoked paprika, ground ginger, garlic powder, onion powder, crumbled bouillon cubes, ground grains of Selim, and ground nutmeg until thoroughly combined to create your Yaji spice blend.
- 3
Slice the beef across the grain into very thin, ribbon-like strips, approximately 1/8-inch thick and 3 to 4 inches long. (Pro tip: Freeze the beef for 20 minutes before slicing to make thin cuts easier).
- 4
Thread the beef strips tightly onto the soaked skewers, weaving them back and forth in an accordion-style fashion so they lie flat and compact on the skewer.
- 5
Dredge each skewer generously in the Yaji spice blend, using your hands to press the mixture firmly onto all sides of the meat. Ensure a thick, continuous crust forms over the entire surface of the beef. Let the coated skewers rest at room temperature for 10 minutes so the spices can adhere.
- 6
Preheat your grill or a heavy cast-iron grill pan over medium-high heat (around 400°F / 200°C) and lightly oil the grates.
- 7
Lightly brush the crusted skewers with vegetable oil. This helps conduct heat and prevents sticking without washing away the spice blend.
- 8
Place the skewers on the hot grill and cook for 3 to 4 minutes per side, turning once. The peanut crust should become deeply browned, toasted, and fragrant, while the thin beef inside remains juicy and tender.
- 9
Remove from the heat and let rest for 2 minutes. Serve hot garnished with sliced red onions, tomatoes, and extra Yaji spice on the side for dipping.
Nutrition Information (per serving)
420
42g
12g
22g
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