West African Grilled Suya Beef Skewers

Last Updated on November 1, 2024 by Carne Diem

Making West African Suya at Home

While there's nothing quite like the experience of grabbing suya from a bustling Nigerian suya spot, this recipe allows you to recreate the magic at home.  No need to wait in line –– suya night can be whenever you crave it!

To make this homemade beef suya recipe you will need to make a simple homemade suya spice recipe (or you can use storebought), marinade the beef, and then grill the meat skewers. 

The Key to Suya: The Yaji Spice Blend

The heart and soul of suya lies in the yaji spice blend.  This flavorful mix, traditionally made with ground peanuts and chili peppers, is what gives suya its signature taste.  Here, we've included a recipe for a homemade yaji spice, but feel free to substitute with store-bought yaji spice mix (suya spice) if needed.

To make the homemade yaji spice recipe you will need just a handful of common spices and seasonings:

• roasted peanuts
• dried chili peppers or crushed red chili flakes
• ground ginger
• onion powder
• garlic powder
• cayenne
• paprika
• bouillon (chicken or beef)
• salt

We find roasted peanuts work best in the Yaji spice blend. Adjust the heat with the red chili flakes and cayenne pepper. The salt in the seasoning mix can be adjusted to taste, or you can omit it and season the beef skewers after cooking.

Combine all of the spice mix ingredients, except the peanuts, in a small bowl and mix to combine.

Grind the spices:  Using a food processor or coffee grinder, grind the roasted peanuts into a fine powder. Mix in with the spice mix.

Selecting and Prepping the Beef

We find the best meat for making suya at home is flavorful and tender flat iron steak. It takes well to the grilling and results in a tender and juicy beef skewer. If desired other cuts of beef make by used as well, like sirloin, flank steak, or skirt steak.

Place the meat on a cutting board and cut into about 1 to 2 inches wide strips or sections, or you can cube the meat. If using tougher cuts like flank steak, we recommend tenderizing the meat.

Seasoning and Marinating the Beef Suya

Carefully skewer the beef spices onto wooden or metal skewers. If using wood skewers, we find it helpful to soak the skewers in water for about 30 minutes prior to use. Make sure the pieces are close together to prevent them from drying out while cooking.

To season the West African beef skewers, rub a small amount of peanut oil, canola oil or vegetable oil on the beef. For a more profound peanut flavor you can rub the beef with a thin layer of peanut butter instead.

Next, generously season the meat skewers with the yaji or suya spice blend. Cover and refrigerate the seasoned beef skewers for at least 2 hours, or ideally overnight, for maximum flavor.

Cooking the Beef Suya on your Grill

When you are ready to cook, remove the beef suya from the refrigerator and prepare your grill. Set up your grill for direct heat and preheat to about 400 degrees. Oil the grill grates well.

For those that do not want to make the African suya on a grill, you can use a grill pan over medium-high heat, or even broil them in your oven for 5-7 minutes per side, or until cooked through. Be sure to keep an eye on them to avoid burning.

When grilling the West African suya, place the skewers on the grill grate and cook for about 2 minutes, then flip and cook for 2 more minutes. Repeat this process 1-2 more times until the beef reaches your desired doneness. Cook time is typically around 6-8 minutes for medium rare, but times will vary based on the grill type used and meat thickness.

Serving the Grilled Suya Beef

Serve your suya hot with sliced tomatoes and sliced red onions for an extra fresh and slightly sweet element and serve with rice. White rice is great or try making our African Jollof Style Party Rice. Suya is traditionally enjoyed with your hands, but feel free to use a fork and knife if that's more comfortable. For a fiery version, serve with our hot and spicy shatta.

Tips and Tricks

• Adjust the Spice: The beauty of homemade yaji spice is the customizability. If you prefer a milder suya, reduce the amount of chili peppers used in the spice blend.
• Tenderize the Beef: For an extra tender suya, briefly marinate the sliced beef in a solution of baking soda and water (1 teaspoon baking soda per 1 cup water) for 30 minutes before seasoning.
• Not a Beef Fan? Suya can also be made with other meats like chicken, lamb, or even tofu.
• Leftovers? Suya can be stored in the refrigerator in an airtight container for up to 3 days. Reheat gently in a skillet or oven.

This recipe is your gateway to a delicious and exciting world of West African flavors. So, ditch the bland and embrace the spicy and complex flavors of homemade suya!  This recipe is sure to become a new guilty pleasure for you and your family.

Looking for more great African recipes to make at home or on your grill? Try some of these classic African recipes:

• South African Sosaties: Lamb and Apricot Kebabs
• Bunny Chow: South African Durban Style Chicken Curry
• South African Beef Bobotie
• West African Groundnut (Peanut) Stew
• Moroccan Grilled Kefta Kebabs
• Moroccan Tagine Style Chicken and Olives

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