Entree: Nigeria – Nigerian Party Food – Suya (Spicy grilled skewered beef or lamb coated with a dry peanut and chili spice rub)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 55 min

Ingredients

- 1.5 lb (680 g) beef sirloin or flank steak, trimmed and cut into 1-inch (2.5 cm) cubes
- 3/4 cup (90 g) roasted peanuts, ground to a coarse powder
- 2 tbsp (30 ml) paprika
- 1 tsp (5 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) ground ginger
- 1 tsp (5 g) garlic powder
- 1 tsp (5 g) onion powder
- 1 tsp (5 g) beef bouillon powder or 1 beef bouillon cube, crushed
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 2 tbsp (30 ml) vegetable oil
- 8–10 wooden skewers, soaked in water 30 minutes (no measurement required)
- 1 large red onion, thinly sliced, approx. 8 oz (225 g)
- 2 medium tomatoes, sliced, approx. 10 oz (285 g)
- 1 small head cabbage, thinly sliced for serving (optional)
- Lime or lemon wedges for serving

Instructions

1. In a bowl combine ground roasted peanuts, paprika, cayenne, ground ginger, garlic powder, onion powder, bouillon powder, and salt to form the yaji spice mix.
2. Pat the beef cubes dry, place in a large bowl, add 1 tbsp (15 ml) of the oil and 3–4 tbsp (approx. 45–60 g) of the yaji mix; toss thoroughly so cubes are evenly coated. Reserve remaining yaji for serving.
3. Thread the coated beef cubes onto the soaked skewers, leaving a little space between pieces for even cooking.
4. Preheat a grill or broiler to high heat. Lightly brush the grill grate or broiler pan with the remaining 1 tbsp (15 ml) oil.
5. Grill the skewers 2–4 minutes per side (total 6–10 minutes), turning to develop a charred outside and medium doneness inside; baste once with a little oil if desired. Cook longer for well done.
6. Remove skewers, sprinkle extra yaji over the hot meat and let rest 2 minutes. Serve immediately with sliced onions, tomatoes, cabbage, and lime wedges.