Entree: Nigeria – Lagos Street Food – Suya (Charcoal-grilled thinly sliced beef skewers rubbed with a spicy ground-peanut and chili spice blend)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) beef sirloin or flank, thinly sliced across the grain
- 1/4 cup (60 ml) peanut oil or vegetable oil
- 1 cup (140 g) roasted peanuts, finely ground to a powder
- 2 tbsp (30 ml) ground cayenne pepper
- 1 tbsp (15 ml) paprika
- 2 tsp (10 ml) ground ginger
- 2 tsp (10 ml) garlic powder
- 2 tsp (10 ml) onion powder
- 1 tbsp (15 ml) granulated sugar
- 1 tsp (5 g) salt, plus more to taste
- 1 tsp (5 g) Maggi or bouillon powder (optional)
- 10 bamboo skewers, 8 in (20 cm), soaked in water 30 minutes
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 2 medium tomatoes, sliced (about 10 oz / 285 g)
- 1 small head cabbage, shredded (about 6 cups / 160 g)
- 2 lemons, cut into wedges (about 8 oz / 225 g)
- Extra oil for basting: 2 tbsp (30 ml)

Instructions

1. Combine the ground roasted peanuts, cayenne, paprika, ground ginger, garlic powder, onion powder, sugar, salt, and bouillon powder in a bowl to make the yaji spice.
2. Stir 1/4 cup (60 ml) oil into the spice mix to form a paste that will adhere to the meat.
3. Pat the beef slices dry, then evenly coat each slice with the peanut-chili paste. Cover and refrigerate to rest 30 minutes to 2 hours for flavor.
4. Thread 3–4 slices of coated beef per skewer, leaving a little space for even cooking.
5. Preheat a grill or grill pan to high heat (medium-high for stovetop). Oil the grates lightly. Grill skewers 3–4 minutes per side, turning once, until edges are charred and meat is cooked through but still tender. Baste once with 1–2 tbsp (15–30 ml) oil while grilling if desired.
6. Transfer to a platter and let rest 2–3 minutes. Serve hot with thinly sliced onions, tomato slices, shredded cabbage, and lemon wedges for squeezing over the skewers.